Kopra Pak (Coconut Burfi) is an all-time favorite Gujarati sweet. It’s very easy to make and requires just a few basic ingredients. To make this coconut burfi more appealing, I’ve created it in two layers. You can keep it simple by making a single-layered white burfi, but the pink layer adds a fun and festive touch.
In this recipe, I’m sharing the easiest method to prepare it. I simply grind coconut, milk, and sugar together to form a smooth mixture, then cook it until thick. After that, I add some instant mawa to give it a rich, market-style taste and texture. With ingredients easily available in your kitchen, this burfi can be prepared within minutes — perfect for any occasion or celebration. Do give it a try!
Firstly, I used desiccated coconut, but freshly grated coconut can also be used. For barfi, the sugar-to-coconut ratio should be 1:2 by cup measurement. I blended the coconut, sugar, milk, and a little malai (milk cream) to create a smooth mixture in just one minute. Grinding the coconut with milk and malai softens the texture, making it ideal for barfi.
Secondly, for the mawa, I prepared an instant version using milk powder. Alternatively, you can simmer ½ litre of full-fat milk for 15–20 minutes until it thickens, or simply use store-bought mawa.
Lastly, Kopra Pak stays fresh for up to 1 week at room temperature or up to 15 days when stored in an airtight container and refrigerated properly.
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Recipe video
Kopra pak recipe | Gujarati kopra pak | Layered coconut barfi
Ingredients
- 2 cup or 220 grms desiccated coconut
- 1 cup or 230 grm sugar
- 1 cup milk
- ½ cup malai
- ¾ cup prepared instant mawa
- ½ tsp cardamom powder
- 1 tbsp ghee
- Garnish with pistachio slits and almond slits
For instant mawa
- 1 tsp ghee
- ¼ cup milk
- ½ cup unsweetened milk powder
Instructions
- In a mixer jar, add 2 cups desiccated coconut, 1 cup sugar, 1 cup milk, and ½ cup malai. Grind it. A thick mixture is ready; keep it aside.
- Now in a pan, add 1 tsp ghee, ¼ cup milk, and ½ cup milk powder. Mix well to make a smooth mixture.
- Place the pan on the gas and stir continuously until it thickens and leaves the sides of the pan.
- Instant mawa is ready; let it cool completely.
- Then, in a heavy-bottomed pan, add the ground coconut mixture and cook it on medium-low flame until it thickens.
- Now add the prepared instant mawa and mix well.
- Once the mixture thickens and starts leaving the sides of the pan, switch off the gas.
- Now divide the mixture into two parts and add a pinch of pink food color to one part.
- Grease a plate or thali with ghee and place butter paper on it.
- Transfer the white coconut mixture onto the greased plate and spread it evenly.
- Top it with the pink coconut mixture and spread it evenly.
- Garnish with pistachio and almond slits, and let it set completely.
- Serve the kopra pak or store it in the refrigerator for up to 15 days.
Notes
- In a cup, the proportion of sugar should be half that of coconut.
- Adding milk while grinding makes dry coconut soft.
- Malai gives softness and enhances the taste of barfi.
- You can use condensed milk instead of malai.
- Mix milk powder and milk in the pan so there are no lumps in the mixture.
- Cook the milk powder mixture on low flame until it thickens and becomes like mawa.
- Mawa provides binding and enhances the taste of barfi.
- Cook the barfi mixture until it leaves the sides of the pan.
- If the barfi mixture forms a dough and a spoon stands upright in it, the mixture is thick and ready.
- Set the mixture for 1 hour in the refrigerator or 3–4 hours at room temperature.
- Kopra pak stay good 4-5 days at room temperature and 15 days into refrigerator.