Chocolate Coconut Burfi Recipe | Easy Two-Layer Coconut Burfi Without Khoya

Chocolate Coconut Burfi – An Easy, Creamy & Delicious Indian Sweet

Looking for an easy homemade Indian sweet that doesn’t require khoya, mawa, condensed milk, or ghee? This Chocolate Coconut Burfi is the perfect festive dessert! Made with desiccated coconut, milk, sugar, fresh cream, and a delicious chocolate layer, this burfi is incredibly soft, rich, and melts in your mouth.

The best part about this recipe is its simplicity. With just a handful of pantry ingredients, you can prepare a beautiful two-layer coconut burfi that’s perfect for festivals like Diwali, Raksha Bandhan, Holi, Ganesh Chaturthi, Navratri, or whenever you’re craving a homemade sweet treat.

The classic coconut layer paired with a rich chocolate topping makes this burfi especially popular with kids and chocolate lovers alike. Every bite offers the perfect balance of creamy coconut and smooth chocolate, making it an irresistible dessert for the whole family.

Mithai

Festival Recipe

Ladoo

Snacks

Why You’ll Love This Recipe

No khoya or mawa required.
No condensed milk needed.
Made with simple pantry ingredients.
Soft, creamy, and melts in your mouth.
Beautiful two-layer presentation.
Perfect for festivals, celebrations, and gifting.
Beginner-friendly recipe.

Do visit my other recipes also so Must try this recipes!! from my blog with this post also, It includes

Surati Ghari Recipe | How to Make Traditional Gujarati Sweet at Home

Rajasthani Lapsi made with jaggey

Rajbhog | How to make Rajbhog sweet recipe

Besan Churma Laddu | Halwai Style Besan Ke Laddu Recipe

Mango Rasmalai Cake Recipe | Easy Mango Malai Cake in a Pan

Exotic Dry Fruits Laddu | White chocolate coated laddu

Chocolate Milkshakes | Super Delicious 5 types Chocolate Milk Shakes

Gulab Jamun Recipe | Perfect Soft Milk Powder Gulab Jamun

Churma Laddu Recipe | Traditional Sweet for Ganesh Chaturthi

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Video

Ingredients

For the Coconut Layer

3 cups (300 g) desiccated coconut
1½ cups milk
1 cup (200 g) sugar (adjust to taste)
3 tablespoons fresh cream

For the Chocolate Layer

Half of the prepared coconut mixture
1 Dairy Milk chocolate bar (or any milk chocolate)

1 tablespoon cocoa powder

Method

Step 1: Roast the Coconut

Heat a heavy-bottomed kadai or non-stick pan over medium heat.
Add the desiccated coconut – 3 cups and dry roast it gently for 4–5 minutes, stirring continuously.
Do not let the coconut change color. The goal is simply to remove any raw taste while keeping it white and fresh.
Tip: If fresh coconut is available, you can use freshly grated coconut instead. Keep in mind that the shelf life will be slightly shorter.

Step 2: Prepare the Coconut Mixture

Add the sugar and 1 cup of milk to the roasted coconut.
Mix continuously as the sugar begins to dissolve.
Now pour in the remaining ½ cup of milk. This helps soften the coconut and creates a smooth, creamy texture.
Cook over medium heat while stirring continuously for about 15 minutes.
Once the mixture thickens slightly, add the fresh cream.
Continue cooking for another 7–8 minutes, stirring regularly, until the mixture becomes soft, moist, and starts holding together.
The mixture should not become completely dry. It should remain slightly soft because it will firm up as it cools.

Step 3: Set the First Layer

Grease a square tray, plate, or container with a little ghee or butter.
Transfer half of the prepared coconut mixture into the tray.
Spread it evenly and gently press the surface with the back of a spoon or spatula to create a smooth, even layer.

Step 4: Prepare the Chocolate Layer

Return the remaining coconut mixture to the pan over low-medium heat.
Add the Dairy Milk chocolate and cocoa powder.
Stir continuously until the chocolate melts completely and blends into the coconut mixture.
Cook for another 5–6 minutes until the chocolate mixture becomes smooth and holds together nicely.
If you prefer plain coconut burfi, simply skip the chocolate and cocoa powder.

Step 5: Assemble the Burfi

Immediately spread the warm chocolate mixture evenly over the prepared white coconut layer.
Smooth the top using a spatula to create neat layers.
Refrigerate for 2–3 hours, or until completely set.

Step 6: Cut and Serve

Once the burfi is fully set, remove it from the refrigerator.
Cut it into squares, diamonds, or any shape of your choice using a sharp knife.
Your beautiful two-layer Chocolate Coconut Burfi is now ready to serve.

Serving Suggestions

Enjoy this delicious burfi: During Diwali celebrations, For Raksha Bandhan, As a festive sweet platter, After meals as dessert, During tea-time, As homemade edible gifts, At birthday parties and family gatherings…

This Chocolate Coconut Burfi is a simple yet elegant Indian sweet that’s guaranteed to impress. With its soft coconut base, creamy chocolate layer, and melt-in-the-mouth texture, it’s a dessert that both children and adults will love. Since it doesn’t require khoya, condensed milk, or complicated techniques, it’s perfect for beginners and festive occasions alike. Whether you’re preparing sweets for a celebration or simply satisfying your sweet cravings, this easy two-layer coconut burfi is sure to become a family favorite. Try it once, and you’ll find yourself making it again and again!

Storage Tips

Store the burfi in an airtight container in the refrigerator for up to 7 days.
Serve chilled or bring it to room temperature before serving.
Avoid keeping it outside for long periods during hot weather.