Nariyal Pak: A Sweet Delicacy Which Just Melts In Mouth
Image Credit: Coconut Barfi is a Konkani favourite | Instagram - @artisfoodvoyage

Nariyal Pak is a sweet delicacy coming up from the Konkani regions, but gradually took over whole India with other names and since then its popularity has kept on increasing. In the Konkan and the Maharashtra region, it is known as ‘Kopra Pak.’ In other states, this dish is known by names like Khopryachi Barfi, Nariyal Barfi and so on. The method of preparation is  almost similar everywhere and could be made either in laddoo or barfi shapes. Usually sweets are loaded with hefty amounts of ghee but this coconut dish requires very less amount of ghee and therefore is called in for celebrations in every household whether the high, middle or the low income groups.

Tracing the origin of this sweet dish

No such evidence has been found about the origination of this dish; but it is believed that the Konkani people and the population residing over coastal regions mixed grated coconut and sugar together and just loved the taste. The simplicity of this dish helped it hold a place in almost every region of the country. In the Northern regions, this sweet delicacy is often made during Krishna Janmashtami Puja and offered as prasad. Also during Navratras, it is prepared and consumed as one of the vrat foods because of its long life capacity. This sweet dish can be preserved for ten days if stored in an airtight container.

Nariyal pak | Instagram - @


  • 1/2  Cup Semolina
  • 1.5 Cup Grated Coconut
  • 1 Cup Sugar
  • 1 tsp Cardamom Powder
  • 1/4 tsp Salt
  • 1/2 Cup of Milk
  •  1 Tbsp Saffron Milk
  • 2 Tbsp of Ghee

Method Of Preparation:

  • Heat ghee in a pan and roast semolina until it changes its colour to light golden. After it changes its colour, take it out in a separate bowl.
  • Again heat ghee in the pan and add grated coconut, roast it till the colour changes.
  • Now add cardamom powder and salt to it and mix together.
  • Add both normal and saffron milk and sugar, mix together till the sugar dissolves.
  • As the sugar dissolves, it will release moisture. 
  • Cook it on low to medium flame for 7-8 mins and let the moisture dry.
  • Once the moisture gets dried, add semolina and cook together for 4-5 mins on low flame.
  • Once the mixture gets sticky, turn off the flame and put the mixture on a greased plate.
  • Set the mixture and cut it in barfi shapes. 
  • The Nariyal Pak is ready to be served.

This sweet coconut recipe just melts in the mouth leaving a heavenly experience. This no khoya and less ghee recipe is easy and economical to make and is popular during every small festive occasion. This is also made and consumed as a snack and often packed in containers by mothers for their hostel dwelling kids. Every bite of this barfi gives a fulfilling experience.