Blueberry Coconut Burfi


We like our routine. We’re safe people. We like knowing what our day will bring. We like having the same breakfast a few days in a row. We like certainty. We like having a cup of English Breakfast first thing every morning and then another cup after our lunch. The thing is…it can get slightly robotic. You forget why you do things, only that it makes you feel like you have a warm blanket around you, every time you check BBC, then The Guardian and then the New York Times before you start your day. So every once in a while, we switch things up. We take a slightly different route to work.  We go with the waiter’s recommendation instead of the thing we always get. We decide at 4pm that we’ll see a friend straight after work even though we should be going to the gym. We compliment someone on their skull tattoo. (That one got us free dumplings at a Chinese restaurant.) We bought high waisted jeans. (Spontaneous, though ultimately a mistake.)

We put blueberries in your tried and tested, age-old coconut burfi recipe that absolutely does not need changing. And it was good, good, good.

YOLO. Step outside your comfort zone.


Serves 4-6

200g blueberries
2-3 tbsp water
300g dessicated coconut
100g caster sugar
397g tin condensed milk
3-4 drops cardamom essence
3 tbsp coconut oil, melted

  1. In a non-stick pan, cook the blueberries and water together gently on medium heat, stirring and mashing the blueberries as you go. After about 10 minutes, you should have a reduced blueberry coulis.
  2. Add the coconut, sugar and condensed milk. Stir so that everything is fully incorporated. Stir and cook over medium heat for 15-20 minutes until the mixture comes away at the sides and comes together – almost like a dough.
  3. Stir in the cardamom essence and coconut oil.
  4. With a metal knife or spoon, press the mixture into a greased baking dish so that it is about 2-3cm thick. Leave to cool. Refrigerate for at least 30 minutes – 1 hour until firm. (We left it in the fridge overnight).
  5. With a sharp knife, cut into squares and enjoy immediately. Alternatively, store for a few days (if you can stay away) in the fridge.

So what do you think? Feel free to share your questions and comments below! We’d love to hear what you have to say.


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