Instant Kopra Pak is a quick and super-easy Gujarati sweet made with just three simple ingredients—dry coconut, milk, and sugar—flavored with aromatic cardamom powder. It has a rich coconut flavor, a soft, melt-in-the-mouth texture, and is perfect for festivals, special occasions, or whenever you’re craving a homemade sweet.
Traditionally, Kopra Pak is prepared by making a sugar syrup, which can be a little time-consuming and tricky. This simplified recipe requires only a few basic ingredients and comes together in just minutes. There’s no need to prepare sugar syrup or add mawa (khoya) or milk powder. I’m sharing the easiest and most foolproof method to make perfectly soft and delicious Kopra Pak using everyday ingredients readily available in your kitchen. This delightful coconut burfi is quick to prepare, making it an ideal dessert for any celebration. Do give it a try!
 Key Tips for Making instant Kopra Pak at Home:
- Firstly, I have used desiccated coconut in this recipe, but you can also use freshly grated coconut. If using fresh coconut, roast it in a little ghee until all the moisture evaporates. This not only enhances the flavor but also increases the shelf life of the Kopra Pak.
- Secondly, traditional Kopra Pak is prepared by making a sugar syrup and often includes mawa (khoya) or milk powder. In this recipe, there is no need to prepare sugar syrup or add mawa or milk powder. Instead, the milk is cooked until it becomes thick, creamy, and rich, giving the Kopra Pak a soft, smooth, and melt-in-the-mouth texture.
- Lastly, Kopra Pak stays fresh for up to 1 week at room temperature when stored in an airtight container. If refrigerated in an airtight container, it remains fresh for up to 15 days.
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Recipe video
Instant kopra pak recipe | Gujarati kopra pak | coconut barfi
Ingredients
- 2 cup or 500 ml milk
- ½ cup or 100 grm sugar
- 2 cup or 150 grm dry coconut
- ½ tsp cardamom powder
- 2 tbsp ghee
- Garnish with sliver vrak
Instructions
- In a kadai, add 2 cups of milk. Stir continuously until the milk thickens and becomes creamy.
- In a mixer jar, add ½ cup (100 g) sugar and grind it into a fine powder.
- Add the powdered sugar to the boiling milk and mix well.
- Once the sugar dissolves and the milk thickens, add 2 cups of desiccated coconut (dry coconut) and mix well.
- Cook until the milk is completely absorbed by the dry coconut. Then add ½ tsp cardamom powder and 2 tbsp ghee. Mix well.
- Cook until the kopra pak mixture leaves the sides of the pan and comes together as a soft mass.
- Transfer the mixture to a greased plate or tray and spread it evenly. Let it set for 3 hours.
- Once it is set properly, cut it into pieces and garnish with silver varak, if desired.
- Serve immediately or store it in an airtight container. It stays fresh for up to 1 week at room temperature or up to 15 days in the refrigerator.
Notes
- Cook the milk until it thickens and becomes creamy.
- Add the malai (milk cream) to the boiling milk to make it richer and creamier.
- The milk is absorbed by the dry coconut, making it soft.
- After adding the ghee, cook the mixture until it leaves the sides of the pan.
- If the mixture binds together, it is ready, and the kopra pak will set properly.