Coconut Barfi with Chocolate & Cardamom

Cardamom powder and dark chocolate add a twist to the traditional favourite coconut barfi; it looks good and tastes both familiar and luxurious.

Did you know September 2 is marked as World Coconut Day to celebrate the sheer awesomeness that the fruit is? I didn’t know, so I simply had to share this interesting bit of trivia with you, along with a coconut recipe I tried on Ganesh Chaturthi.  

My version of the Coconut Barfi with Chocolate & Cardamom is made with desiccated coconut and has a distinct texture and taste, unlike any dish made with fresh coconut. I chose to make this barfi with desiccated coconut because I don’t have the patience to grate fresh coconut. And we always have desiccated coconut at home. Moreover, as I’ve said before, I love to cook, but it needs to be quick and hassle-free AND something extra always makes it fun.

The Coconut Barfi with Chocolate & Cardamom is all of what I’ve mentioned above. It’s the throw-everything-in-the-pan and let it simmer into eternity kind of a dish. It has that beautiful crunchy sweetness of desiccated coconut, the familiar complex taste of cardamom and the richness of dark chocolate. What’s not to like!

Chocolate & Cardamom Coconut Barfi | Copyright Image | From The Corner Table
  • Use a deep, thick bottom pan for cooking the mixture in; it’ll help ensure the coconut concoction does not stick to the bottom or burn.
  • Adjust the sugar level to your taste.
  • Once the milk has reduced completely, you must stir the mixture frequently to avoid burning it.
  • Mix and match your layers! You can try cardamom & saffron, plain & chocolate, rose & cardamom, etc. – the possibilities are endless.

If you enjoy cooking with coconut, here are a few more recipes you should try Toasted Coconut & Date Balls, Date & Coconut Ice Cream, Coconut & Carrot Halva and of course, the Coconut Prawn Dal and Chicken in Coconut MilkCurry

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it ❤️

Coconut Barfi with Chocolate & Cardamom
Rich chocolate & delicate cardamom add depth to the natural flavours of coconut in this version of the traditional Indian sweet.
  • 250 grams Desiccated Coconut
  • 100 grams Sugar
  • 800 ml Full fat milk
  • 4 tablespoon Cream
  • 50 grams Dark chocolate no sugar
  • ½ teaspoon Cardamom powder
  1. Take a deep-set square pan or plate and line it with parchment paper. Set aside.
  2. Place a deep and wide pan on low heat. Add the desiccated coconut, sugar and milk.
  3. Cook on low flame, stirring occasionally, till the sugar has dissolved and the milk has thickened further.
  4. Add the cream, mix well and continue to cook on low heat till the mixture does not stick to the sides of the pan.
  5. Another way of checking if the mixture is cooked and ready to set is to take a small amount and roll it into a laddoo/ball. If the ball holds shape, your mix is ready.
  6. Divide the mixture into two portions.
  7. Add cardamom powder to one portion and mix well.
  8. Add softened dark chocolate to the second portion and mix well.
  9. Place the chocolate portion in your setting pan and spread evenly. Gently but firmly press the mixture into place.
  10. Repeat with the cardamom portion.
  11. Set aside for 1-2 hours till slightly hard. If you live in a warm climate, pop the pan into the refrigerator till it has hardened enough to cut into squares and serve.

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