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This Indian sweet is all the bounty you need

Chocolate covered Coconut Burfi


  • 1 can of full fat coconut milk

  • 55 grams maple syrup

  • 200 grams shredded coconut plus extra for dusting

  • 150 milliliters warmed nut milk

  • 1/2 teaspoon cardamom powder

  • 90 percent chocolate


  1. Get milk and maple syrup into a pan and simmer for around 45-50 minutes until syrupy, stirring every now and then.

  2. Whilst the milk is condensing combine the coconut with the warmed milk to rehydrate it a bit. Leave this for around 30 minutes.

  3. Add cardamom to milk stir.

  4. Pour the rehydrated coconut onto condensed milk.

  5. Let it cook on a low/medium heat for about 40 minutes. You want the consistency to change from sticky to almost gooey again.

  6. Transfer into a dish and pack very tightly into an inch high square.

  7. Once cooled and hard transfer onto a board and chop into around two inch squares.

  8. Melt 90 percent plain chocolate in a bain marie.

  9. Dip the top of each sweet into the chocolate so you get a decent recovering.

  10. Arrange on a dish and sprinkle the lot with coconut.

Chocolate covered Coconut Burfi




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