Coconut Barfi

An easy-peasy coconut barfi recipe with a handful of ingredients. You’ll mainly need fresh coconut, milk and condensed milk to make these super moist and scrumptious barfis.

Tip: You can also use desiccated coconut instead of fresh (or frozen) coconut.

Also try: Loukoumades, Kalakand, Kaju Barfi, Gulab Jamun or Malpua.

Course: Dessert

Cuisine: Indian

Time: Preparation – 5 mins, Cooking – 15 mins, Refrigeration – 1 hour, Total – 1 hour 20 mins.

Servings: makes around 15 barfis.


  1. Fresh or Frozen Coconut – 2 cups (if you’re using frozen then thaw it first)
  2. Whole Milk – 1/2 cup
  3. Condensed Milk – 1/2 cup (you can add another 2 tbsp for extra sweetness)
  4. Ghee (Clarified Butter) – 1 tsp
  5. Cardamom Powder – 1/4 tsp
  6. Saffron Threads – 7-8
  7. Crushed Pistachios – 1 tbsp

PS: 1 Cup = 250 ML.

How to make Coconut Barfi:

  1. Heat ghee in a pan or a kadai. Add coconut, milk, condensed milk and saffron threads. Mix and cook on a low-medium flame until it becomes a mass, stirring frequently
  2. Add cardamom powder and mix well. Turn off the flame and let it cool down
  3. Now line a tray with parchment paper and spread the mix evenly by pressing with a spatula. Top it with crushed pistachios and refrigerate for an hour
  4. Cut barfi squares and your Coconut Barfi is ready. Enjoy!!!


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