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Fresh Coconut Fudge / Kobbari Burfi

VegCookBook by Praveena
Vegan, Gluten free, Indian dessert / sweet dish made with just 5 ingredients. Easy, tasty & storage friendly recipe for kids lunch box, after school snack, gatherings, festivals.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine Indian
Servings 8 pieces


  • Sauce Pan / Vessel (for stove-top method)


  • 1 cup Fresh Grated Coconut
  • ¾ cup Sugar
  • ¼ cup Milk (coconut milk for vegan)
  • 2 tablespoons Ghee / Butter (coconut oil for vegan)
  • ½ teaspoon Elaichi / Cardamom Powder
  • 10  no. Pistachios (chopped)


  • Put a thick bottomed vessel on stove top under LOW flame. Add a tablespoon of ghee / butter, when it melts add all the grated coconut.

  • Keep stirring continuously, until you get a pleasant aroma / until the coconut turns dry as shown. (might take 5-6 mins)
  • Add all the sugar into the pan and mix up everything.
  • Now, pour the milk, mix and keep stirring.
  • Keep stirring continuously, until the content becomes a thick mass. (might take 15 to 20 mins)
  • At this stage, add the cardamom powder, remaining ghee / butter, mix up thoroughly. Switch off the flame.
  • Transfer the whole content of the pan, onto a greased tray.
  • Sprinkle the chopped pistachios over and gently press with the back of a spoon / ladle such that they stick to the burfi.
  • Using a sharp knife, make the markings of desired shape.
  • Leave it to set for at least 30 mins to 1 hr. Cut into pieces, store them in an air-tight container. Done!!


Please see the recipes notes given under TIPS in the main post.
Keyword coconut fudge recipe, fresh coconut burfi, kobbari burfi, nariyal barfi recipe, vegan dessert with coconut