HomeSweetsIndian Sweet RecipesLayered coconut barfi recipe | Two layered kopra pak recipe | coconut...

Layered coconut barfi recipe | Two layered kopra pak recipe | coconut barfi recipe

Two-layered coconut burfi is an easy recipe that requires only 4 ingredients and the taste is similar to Gujarati-style kopra pak. The traditional recipe involves the preparation of sugar syrup which can make things a little complicated but this recipe requires very less ingredients and is prepared within minutes for any occasion and celebration. To make this coconut burfi recipe more interesting, I have made them into two layers. You can make single-layered white burfi with this recipe, but the pink layer makes the burfi more interesting and fun.

This festival season do make this wonderful Indian Sweet and enjoy its mouth-watering and juicy taste along with friends and family!

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Recipe video 

Layered coconut barfi recipe | Two layered kopra pak recipe | coconut barfi recipe

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Indian sweets
Cuisine Indian


  • 2 cup or 160 grms desiccated coconut
  • ¾ cup or 250 ml slightly warm milk
  • 1 cup or 210 grms sugar
  • ½ cup khoya - mawa
  • ½ tsp green cardamom powder
  • Pinch of pink food color - optional
  • Garnish: pistachio and almond slits


  • In a bowl, take desiccated coconut and slightly warm milk. Mix everything and rest it for 15-20 minutes.
  • Now in a heavy bottom pan add the coconut-milk mixture and also add sugar with it.
  • Stir continuously and cook it for 15-17 minutes till all liquid evaporates.
  • Then add khoya and cardamom powder. Mix well.
  • Cook it for 4-5 minutes with stirring continuously. It should look dry and lumpy when done.
  • Now divide the mixture into two parts and add a pinch of pink food color in one part.
  • Grease the plate or thali with ghee. Then transfer the white coconut mixture into greased pan and spread it evenly. Also, top with a white layer of pink coconut and spread it evenly.
  • Top it up with sliced almonds and pistachios slits. Press nuts a little bit so it sticks to burfi.
  • Let it cool completely and then divide it into square pieces.
  • Serve coconut burfi or store in the refrigerator for 5-6 days.


  • Soak desiccated coconut in slightly warm milk for 15 minutes so it will become soft.
  • Stir the mixture continuously on medium flame.
  • khoya(mawa) gives taste and binding to the mixture.
  • If kopra pak is soft then cook it for 5 minutes on low flame so it becomes dry.
  • If kopra pak is hard then add 2 tbsp milk and cook it for 5 minutes on low flame so it will become soft.
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