Chocolate and Coconut Burfi

Shredded coconut, coconut milk, chocolate and more basically make these Indian treats posh Bounty bars.


  • One 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 now and then.
  2. While 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 into 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 chopped 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.