A sweet, sticky ode to the versatility of the coconut.
Despite being one of the most useful and versatile ingredients in the world, coconut also happens to be one of the most divisive. It’s very much a love it or loathe it flavour, but those who fall in the former category do so with extreme glee. So as long as you aren’t one of the people who habitually avoid all Bounty’s in a variety pack, we bet you’ll be a fan of Kopra Pak.
‘Kopra’ means coconut and ‘pak’ refers to the paste-like texture of the dessert. Originally from Gujarat, this Indian sweet celebrates coconut in all its glory. The delicate notes of saffron and spices make for a perfumed experience as it melts in your mouth. Coconut is also a well-known health food, with fatty acids that are easy to digest and aid in brain functioning, so it’s a slightly healthier route to indulgence.
The Parsi community – which draws a lot of its culinary influence from Gujarat – also has a take on the dessert which adds Mawa or Khoya (milk solids) for an even creamier and richer finish. They forgo the saffron and instead colour the sweet with red food colouring for a blushing pink finish. They also regularly add a splash of rose water to the mix for a floral note which adds to the already nuanced flavours.