Kopra Pak Recipe (Soft Coconut Barfi for Diwali)

Kopra pak is a soft, milky coconut sweet that Gujarati families make for Diwali, Janmashtami and every festival in between. It needs only five ingredients and about 30 minutes. This recipe gives you the classic white and pink squares with a creamy, slightly chewy bite.

Plate of white and pink kopra pak coconut sweet squares for Diwali

Time: 30 minutes | Makes: about 16 pieces | Keeps: 5 days at room temperature, 10 days in the fridge

Ingredients for kopra pak

  • 2 cups grated fresh coconut or unsweetened desiccated coconut
  • 1 cup sugar
  • 1/2 cup full-fat milk
  • 1 tablespoon ghee
  • 1/2 teaspoon cardamom powder
  • A few drops of pink food colour (optional, for the pink layer)
  • 2 tablespoons chopped pistachios

How to make kopra pak, step by step

  1. Cook the syrup. In a heavy pan, mix the sugar and milk and heat on medium until the sugar dissolves.
  2. Add the coconut. Stir in the grated coconut and ghee. Cook on low heat for 8 to 10 minutes, stirring often, until the mixture thickens and starts to leave the sides of the pan.
  3. Flavour. Add the cardamom and mix well.
  4. Make two colours. For white and pink squares, take out half the mixture and add a few drops of colour to the rest.
  5. Set. Spread each portion on a greased plate or tray, press it flat, top with pistachios and press them in. Cut into squares while warm.
  6. Cool. Let it set for 1 hour before lifting the pieces out.

Tips for soft, creamy kopra pak

  • Fresh grated coconut gives the best flavour. If you use desiccated coconut, soak it in the milk for 10 minutes first.
  • Do not overcook. If it turns dry and crumbly, it will not hold together. Stop when it holds a shape when pressed.
  • Use a heavy pan and keep stirring so the coconut does not brown.

More Diwali sweets

FAQ

Why is my kopra pak not setting? It needs a few more minutes on the stove. Keep cooking until it leaves the sides of the pan.

Can I use coconut milk? Dairy milk gives the classic taste. For a dairy-free version, use thick coconut milk and replace the ghee with coconut oil.

How long does it last? About 5 days at room temperature and up to 10 days in the fridge.

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