Homemade coconut burfi is soft, chewy, delicious and so simple to make! Made with wholesome and minimal ingredients, this coconut fudge makes for a satisfying treat that’s quick and easy to prepare in an Instant Pot. This recipe is naturally gluten-free and can easily be made vegan.
“What an amazing recipe, easy peasy and fussy family approved. My 6 year old doesn’t eat any Indian sweets and she LOVED it. Thank you so much for posting this one.”
Rachita
What is Coconut Burfi?
Coconut burfi, also known as nariyal burfi, is a popular South Indian sweet made for all kinds of festivals and celebrations.
Making this burfi can be a time-consuming process. Coconut burfi is traditionally made by hand-grating fresh coconuts and making a sugar syrup. But we’re taking a much easier approach with my recipe – which still tastes just like authentic coconut burfi.
No need to scrape any coconuts, or cook sugar syrup, or continuously stir milk until it reduces. We’re taking all the shortcuts, which means using shredded coconut, dry milk powder, and the Instant Pot to make a sugar syrup.
The result? Coconut fudge that tastes like chewy coconut candy. It’s incredible.
Coconut burfi is my go-to burfi. Almost everyone loves it. Even my girlfriends who claim not to like sweets (how’s this even possible?) like this burfi and actually request that I make it.
The coconutty flavor and chewy texture of these sweet squares are irresistible. It’s like eating the inside of a Mounds bar, only better.
Ingredients
Coconut burfi calls for very few ingredients. Here’s what you’ll need:
- Sugar: I use organic cane sugar (I get it from Costco).
- Water
- Ghee
- Cardamom: I always recommend using freshly ground cardamom in desserts – it makes a huge difference. The flavor and aroma is much stronger than what you’ll get from a jar of ground cardamom that’s been sitting on a shelf. Save the storebought stuff for curries. To grind your own cardamom, first remove the green shell, then grind the black seeds inside.
- Dry Dessicated Shredded Coconut: Make sure the coconut is finely shredded (not large shreds) and unsweetened. I suggest the brand Let’s Do Organic or Bob’s Red Mill.
- Dry Milk Powder: any dry milk powder will work. I’ve tested this with a few different brands. I like the brand Nido, which is found at most Indian grocery stores.
Dairy-Free? If you want to make this dairy-free, you can substitute coconut oil for ghee and coconut milk powder for dry milk powder. The only other change is that you will need to saute for an extra couple of minutes at the end (5 minutes instead of 3). Please see the notes in the recipe card for details.
Shop
How to Make Coconut Burfi
This burfi is so simple to make. Add water and sugar to the Instant Pot and pressure cook.
Once that’s done, press sauté, and add the remaining ingredients to the pot (ghee, milk powder, coconut, and cardamom) and stir for 3 minutes, or until the coconut begins to stick together and looks like this:
Spoon it into a parchment-lined 8×8 pan and smooth out the top with either a spatula or another piece of parchment paper.
Let it cool, put it in the fridge for a couple of hours, then slice and enjoy!
Coconut Burfi Tips:
- How to Store Coconut Burfi: Store this burfi in the fridge. Let it come to room temperature before you eat it.
- Want to Add Food Coloring? Add it in Step 4 when you sauté and mix the ingredients together.
- Use Freshly Ground Cardamom: I mentioned this above as well because it’s important. Please use freshly ground cardamom for the best aroma and flavor.
- Planning to Freeze this Burfi? You can keep it in the freezer for 2-3 months in an air-tight container.
Looking for More Desserts? Give these a try:
Ingredients
- 150 grams sugar ¾ cup
- 4 ounces water ½ cup
Add later:
- 2 ounces room-temperature ghee ¼ cup
- ½ teaspoon freshly ground cardamom powder
- 150 grams dry finely shredded unsweetened coconut 2 cups
- 85 grams dry milk powder 1 cup
Instructions
- Put sugar and water in the pot and mix well.
- Secure the lid, close the pressure valve, and cook for 6 minutes at high pressure.
- Quick-release.
- Press the sauté button (default medium setting), then add the ghee, shredded coconut, milk powder, and cardamom to the pot and mix for 3 minutes or until the coconut absorbs the syrup and the mixture thickens and sticks together. When this happens, remove from heat.
- Spoon the mixture out into a parchment-lined 8×8 pan/dish and use another piece of parchment to spread the mixture evenly.
- Let the pan of burfi cool down (on a wire rack – takes about 30 to 40 minutes), then put it in the fridge for 2 hours to set.
- Remove the chilled fudge, slice it into squares, and serve. (I slice 5 rows by 5 rows and cut off any uneven edges).
Notes
- Store this burfi in the fridge. Let it come to room temperature before you eat it.
- If you want to make this dairy-free, you can substitute coconut oil for ghee and coconut milk powder for dry milk powder. The only other change is that you will need to saute for an extra couple of minutes during Step 4 (5 minutes instead of 3).Â
- If you want to add food coloring, add it in Step 4 when you sauté and mix the ingredients together.
SG says
Excellent recipe, everyone loved it! Need to make more…can this recipe be doubled or tripled in ingredients to make a larger batch? Would that impact the 6 mins time of IP?
Ashley - My Heart Beets says
I don’t recommend doubling my dessert recipes in the instant pot as it could affect the temperature of the sugar.
SG says
If we wanted to double the number of burfis could we just double all ingredients?
Mara Rozitis says
Absolutely outstanding! I made this for my husband’s Bengali family, and it inspired his aunt to get an Instant Pot so she can make it herself! Everyone who tries it absolutely loves it! And so easy!
Ashley - My Heart Beets says
Thanks, Mara! Glad to hear that this was such a hit!
Komal says
Hi Archana ! How long does it last in the fridge ? Thanks !
Komal
Eleonora says
Hi, can you use a normal pot to cook the burfi please?
If so, do i need to adjust cooking times?
Cheers!
Neha says
does it need to be Ghee or will regular unsalted butter work in it’s place?
Ashley - My Heart Beets says
Hi Neha, regular butter should be fine here – let me know how it turns out for you 🙂
Sweetcanary says
Perfect & so easy & so delicious !
Ashley - My Heart Beets says
So happy to hear that!
Breera says
Can’t wait to try it! Does this work in an 8 qt instant pot or a 6 quart?
Ashley - My Heart Beets says
Hi Breera, all of my recipes are tested in a 6 quart so I’d use that if you have it!
Nim says
Can you use sweetened flaked coconut store bought?
Thanks for sharing all of your wonderful recipes!
Ashley - My Heart Beets says
Hi Nim, I suggest using unsweetened because there’s already sugar in the recipe – sweetened may be a bit too sweet. But if you try, let me know how it goes!
Archana says
Hello, can we use defrosted frozen coconut for this recipe?
Ashley - My Heart Beets says
Hi Archana, I’ve only tested this with dried coconut, but I’d think frozen would work – you’ll likely need to sauté for longer at the end due to the extra moisture. Let me know if you try!
Sue says
Is coconut milk powder same as coconut flour?
Ashley - My Heart Beets says
Hi Sue, no they are different and not interchangeable – their properties are very different. Coconut milk powder is dried coconut milk and coconut flour is dried coconut meat.
Archana says
Hello, can we use defrosted frozen coconut for this recipe?
Ashley - My Heart Beets says
Hi Archana, I’ve only tested this with dried coconut, but I’d think frozen would work – you’ll likely need to sauté for longer at the end due to the extra moisture. Let me know if you try!
Rachita says
What an amazing recipe, easy peasy and fussy family approved. My 6 year old doesn’t eat any Indian sweets and she LOVED it. Thank you so much for posting this one.
Ashley - My Heart Beets says
Thanks, Rachita! I’m so glad that your family enjoyed this, especially your kiddo! Thanks for letting me know how it turned out 🙂
Jay says
Coconut barfi turned out to be very good. As usual your recipe worked out perfectly. Thanks again. Keep up the great work.
Ashley - My Heart Beets says
Jay, happy to hear that! Thanks for letting me know how it turned out for you 🙂
Karishma says
This sounds great. Have you tried it with freshly grated coconut? Thank you
Ashley - My Heart Beets says
Hi Karishma, I haven’t – but I’m sure it’d be delicious. You may need to adjust the quantity though – I’m not sure. If you try, please let me know how it goes!
Binita says
I made this for a party and everyone loved it. Thank you for sharing this receipe.
Ashley - My Heart Beets says
That’s so great to hear! Thank you for letting me know how it turned out 🙂
Anu says
Can we use store bought dedicated coconut?
Anu says
Sorry, I meant desiccated not dedicated!!
Ashley - My Heart Beets says
Yes, I use store-bought 🙂
Claire says
Looks yummy. I can’t make though as I don’t have or want an Instapot. Also I don’t eat sugar. I do eat coconut sugar & erythritol. Could thus be made in a slow cooker?
Ashley - My Heart Beets says
Hi Claire, I’m not sure how this would turn out with a different sweetener – I do have some naturally sweet desserts you might be interested in like my healthy ladoo or date mithai.
Mansi Maskeri says
With coconut sugar the recipe shouldn’t change as I have tried with it on stove top. But with Erythritol its all together different story.