This Soft Coconut Barfi is my mawa-rich coconut barfi, made with desiccated coconut cooked in plenty of milk rather than shortcut condensed milk. The coconut turns moist and tender before it sets, giving you soft, creamy nariyal barfi with rose, cardamom and a texture that never feels hard, dry or throat-catchy.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in September 2016.
Recipe Summary: Coconut Barfi
- ✅ Recipe Name: Coconut Barfi, Nariyal Barfi
- 🕒 Ready In: approx. 25 minutes plus setting time
- 👪 Makes: 24 pieces (easy to scale)
- 🍽 Calories: 163 per serving
- 🥣 Main Ingredients: Desiccated coconut, milk, sugar, mawa, ghee, cardamom
- 📖 Dietary Info: Vegetarian, eggless, gluten-free
- ⭐ Why You'll Love It: This coconut barfi is made with desiccated coconut cooked in plenty of milk, then enriched with mawa. The coconut softens properly before setting, so the finished barfi is tender and creamy rather than hard, dry or crumbly.
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Technique
What Makes My Coconut Barfi Soft
This coconut barfi is cooked with plenty of milk so the desiccated coconut softens properly before the mixture sets. I also add mawa for richness and a softer, more mithai-shop-style texture.
This is why I do not use condensed milk here. It can make the coconut taste drier because the coconut does not get the same time to cook and absorb moisture.
As a kid, I loved this barfi because the texture of it is similar to eating a bounty bar! Think - moist and soft and full of coconut flavour. Now, as my palate has refined (a little), I love it because of the touch of cardamom, rose and juiciness of the barfi.
I pretty much follow the traditional recipe - by cooking the desiccated coconut with milk and sugar - but with one difference.
My Grandma always made her coconut barfi with mawa. The addition adds a creamy richness and also making these too irresistible to stop at one!
There are shortcut versions out there using condensed milk, but I'm strongly against them! The coconut doesn't cook and remains dry. My version, just like my soft coconut ladoos, cook the coconut in plenty of milk to allow each grain to become soft and delicate.
It makes ALL the difference - trust me!
Important Coconut Barfi Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Desiccated coconut - this is essentially dried grated coconut. Dry desiccated coconut comes in medium and fine. IMO fine is better because it cooks faster and absorbs the milk. When I buy medium, I pulse it quickly in a food processor to make the grain smaller.
Sugar - I used white sugar. You can increase or decrease the sugar to adjust to your sweetness - to a certain extent. Too little sugar and you won't achieve the syrup that's needed to set a soft barfi.
Milk - you will need whole milk / full-fat milk for the best results. Milk keeps the barfi soft and prevents it from becoming dry and crumbly.
Check out my best Indian milk desserts.
Mawa - you can make homemade mawa using milk powder or ricotta cheese mawa. In all honesty, I've used either and they both work well. You can also buy mawa or khoya in South Asian grocery stores (from the dairy section). Mawa adds a richness and creaminess to the barfi mixture. If you do not want to use mawa, use ¼ cup of heavy cream. You can also directly add the same quantity of milk powder instead of mawa.
Ghee - I use homemade ghee made from unsalted butter but you can use any desi ghee. Vegetable ghee is another option, but the flavour of pure butter ghee is much better!
Cardamom Powder - I like to use homemade ground green cardamom powder or crushed cardamom seeds.
Rose water - use either rose water or rose extract. If you can only find rose syrup, use that but the barfi will be pink in colour.
How to make Coconut Barfi
Grease a plate or tray using a dab of ghee. Alternatively, line with parchment paper. Hang some parchment paper over the sides so it is easy to lift the barfi out directly. Keep aside for later.
- Roast the coconut in ghee: Heat ghee in a heavy-based pan, then add the desiccated coconut. Roast gently on low heat without browning it. The coconut should stay pale.
- Add the milk
- Immediately add in sugar: Stir well so the sugar dissolves and the coconut starts to soften.
- Cook until the coconut absorbs the milk: Keep cooking on low to medium heat, stirring often. This is what gives the barfi its soft texture, because the coconut has time to absorb the milk instead of staying dry.
- Add the mawa: Add the grated mawa and mix it through the coconut mixture. The mawa adds richness and helps give the barfi a softer, creamier set.
- Cook until thick and ready to set, then add cardamom: Keep stirring until the mixture thickens, looks moist and heavy, and starts leaving the sides of the pan. To check, pinch a little mixture and roll it between your fingers. If it forms a soft ball, it is ready. Then add cardamom powder.
The time taken to cook varies between ingredients and the pan, so assess your barfi mixture as you go.
- Transfer to a tray: Transfer the warm mixture to your prepared tray and press it down evenly.
- Cut and decorate: Once cool, cut into squares and decorate with pistachios, rose petals and vark.
You may have to clean your knife in between cutting to prevent sticking. Press the knife directly down rather than a forward-back motion to keep the cut as clean as possible.
Garnish with rose petals and nuts. I prefer to stick the silver leaf after cutting into slices. If you add the silver leaf before cutting, a lot of it sticks to the knife and therefore wastes the product. Edible silver is too expensive to waste!
Note that coconut barfi should have a softer set compared to plain milk barfi. If coconut barfi is too dry, it will stick in the throat.
Serving Suggestions
Coconut Barfi is often served during occasions such as Diwali, Ganesh Chaturthi, Raksha Bandhan, Navratri or Janmashtami.
I recommend serving it at room temperature for the best flavour and texture. You can add it to a mithai box as part of a gift.
Storage
Barfi is great to make in advance and store until it's ready to serve.
Store at room temperature in an airtight container. I have found it remains fresh for 2 days at room temperature.
I have also frozen coconut barfi for about 1 month. Place the barfi squares on a baking sheet and freeze. Once frozen, transfer to a freezer-proof container/bag. Allow to thaw at room temperature. Just don't refreeze once defrosted.
Coconut Barfi FAQS
No. Coconut Barfi keeps well at room temperature for 2-3 days if stored in a clean, dry container.
This could be because the mixture has not been cooked for long enough or too much milk was added. Transfer the barfi mixture back to the pan and cook off the extra moisture. You can also add a little milk powder or desiccated coconut to absorb the extra moisture.
This is because the barfi mixture is too dry. Add it back to the pan and add milk to soften it up, then set it again in the tray.
Other Barfi/Burfi Recipes
Millionaire’s shortbread Barfi
📖 Recipe
Coconut Barfi
Ingredients
- 250 grams desiccated coconut
- 150 grams mawa
- 300 grams sugar
- 250 millilitres milk whole milk
- 3 tablespoon ghee
- ½ teaspoon cardamom powder
- 1 teaspoon rose extract
Garnish (optional)
- 3 leaves silver foil
- 1 tablespoon nut slivers
- 1 tablespoon rose petals
Instructions
- In a heavy bottomed pan, add ghee and coconut.250 grams desiccated coconut, 3 tablespoon ghee
- Gently roast the coconut on low heat without browning the coconut.
- Pour the milk and sugar into the pan and continue to stir.250 millilitres milk, 300 grams sugar
- Add grated mawa and mix well.150 grams mawa
- Keep cooking this mixture on medium to low heat until it forms a mass and starts leaving the sides of the pan.
- Add the rose extract/rose essence/rose syrup and mix well.1 teaspoon rose extract
- Prepare a greased tray. Pour the coconut mixture into the tray and pack tightly. Smooth the top of the barfi with a spatula.
- Allow to cool.
- Once cooled and set, take the barfi out of the pan and cut into squares.
- Decorate with silver foil, chopped nuts and rose petals.3 leaves silver foil, 1 tablespoon nut slivers, 1 tablespoon rose petals
Video
Notes
- Use fine desiccated coconut for the softest texture. If using medium coconut, pulse it briefly first.
- Roast the coconut gently in ghee, but do not brown it. Coconut barfi should stay pale.
- Cook the coconut with milk so it softens properly. This helps stop the barfi becoming dry or crumbly.
- Mawa adds richness and gives the barfi a softer, creamier mithai texture.
- The mixture is ready when it thickens, leaves the sides of the pan and forms a soft ball when pinched.
- Coconut barfi should have a softer set than plain milk barfi. Do not cook it until hard.
- If the barfi is too soft, return it to the pan and cook off a little more moisture.
- If the barfi is too dry, return it to the pan with a splash of milk and soften it again.
- Add vark after cutting if you want cleaner pieces and less waste.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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jayashree says
Coconut burfi looks so delectable and easy to make too. Its on my to do list now.
Ruchi's Veg Kitchen says
Stunning captures.Beautifully styled.. Love this Barfi. Anything with coconut and I am sold . So many childhood memories got refresh with this post. Thanks a lot for sharing..
preethi'scuisine says
A wonderful and flavouful treat Jagruti. Rose and coconut make a delightful combination.Your clciks are making it even more tempting.
Sasmita says
The combination is super yum !!!!
Such a lovely and delicious barfi, wanna grab all at a time 😉
Poonam Bachhav says
The coconut and rose combination in a fudge sounds really delectable ..the fudge looks perfect and your presentation makes it all the more inviting !
code2cook says
coconut barfi looking so drooling, will try it with khoya. Clicks came out superb, rose flavor coconut barfi itself sounds tempting. Beautiful share.
Soma Mukherjee says
Aaaah soft coconut burfis that to with rose flavours, just too good, want to dig my teeth in one of them , craving for them after seeing your lovely photos, awsome share.
cookwithrenu says
This looks so yum, lovely and delicious. Loved your click as always.
mildly indian says
I feel the cup that you have placed the BArfi in says it aptly "gorgeous" I wil want to try this for my daughter birthday may be.
Maria Nasir says
Coconut barfi itself is such an indulgence, and the addition of rose must have taken it to new exotic heights. Gorgeous pictures!