FOOD

Chocolate and Coconut Burfi

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

FOOD

Chocolate and Coconut Burfi

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

Ingredients

  • 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

Steps

  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.