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Kopra paak (Indian coconut fudge)

Serves 8
Prep time: 30 mins
Cooking time: 50 mins

"In India, the use of coconut, especially on religious occasions, is always considered auspicious and through generations, this sweet has been a perennial favourite of all - young and old alike. With an absolute melt-in-the mouth taste, the flavour is divine - no comparison in taste to anything else."

  • Indian



  • 2 1/2 cups Coconut
  • 1/4 cup Fresh Cream
  • 3/4 cup Granulated White Sugar
  • 1/2 cup Condensed Milk
  • 1/4 tsp Saffron Powder
  • 1/2 tsp Cardamom Powder
  • Little Milk
  • 1/2 Tbsp Ghee/Clarified Butter
  • 1 Tbsp Pistachio - chopped
  • Rose Petals
  1. Mix coconut and fresh cream and set aside for 1/2 - an - hour.
  2. Grease a 6" to 7" diameter dish with a slightly high edge to it, with ghee, and keep aside.
  3. Place rest of the ghee in a wok.
  4. Add coconut mixture and dry roast it on a low flame,without getting it discoloured, for 8 to 10 minutes.
  5. When the coconut appears slightly dry, add sugar and condensed milk and mix well.
  6. Cook on medium heat for 15 to 20 mins.
  7. Check the syrup between thumb and forefinger, and if it forms a thick syrup of 1 strand, take it off heat.
  8. Mix saffron and cardamom powder in little warm milk.
  9. Mix all ingredients well and pour the mixture into the prepared greased dish.
  10. Level the surface with a spatula.
  11. Sprinkle pistachio pieces on top.
  12. Let cool completely, then cut across to make 1" square or diamond-shaped pieces.
  13. Remove pieces on to a serving platter and decorate with rose petals.
  14. Makes approximately 16 pieces.