White Chocolate And Coconut Barfi Bites

Ingredients

• 40 gpure creamed coconut
• 50 mlboiling water
• 100 gwhite chocolate chips
• 30 gbutter
• 6 tspdouble cream
• 8 tbspdesiccated coconut
• for sprinkling on topextra desiccated coconut

Instructions

1. 1

   Mix the coconut

   Put the creamed coconut in a small bowl. Add the boiling water and stir until it forms a thick mixture.

2. 2

   Melt the chocolate

   In a larger bowl, microwave the white chocolate chips, butter and creamed coconut mixture together for about one minute.

3. 3

   Chill the mixture

   Stir in the double cream and about 8 tbsp of desiccated coconut. Cover the bowl with cling film and refrigerate for about 1½ hours.

4. 4

   Shape the bites

   Take the mixture from the fridge and roll it into small balls. If you like, press a hazelnut into the centre of each one and roll again to enclose it.

5. 5

   Coat and serve

   The mixture should be easy to shape in your palm but still sticky. Sprinkle the remaining desiccated coconut over the balls so it covers the outside, then eat within 2–3 days.

What are barfi bites?

Barfi is a family of Indian sweets, often made with milk solids and sugar and cut into small pieces. These bites take inspiration from that sweet, coconut-rich style, using white chocolate and creamed coconut for a simple no-bake version.

White chocolate gives the mixture sweetness and structure as it cools, while desiccated coconut adds texture and a final coating. The result is best served in small portions because it is rich.

Nutrition and macros by portion

The nutrition label shows one serving as written: 346 calories, 4g protein, 18g carbs, 30g fat.

The white chocolate and coconut provide most of the carbohydrates, while the chocolate, creamed coconut, butter and double cream contribute much of the fat. Protein is modest, with small amounts coming from the chocolate and coconut; serve a couple of bites with fresh fruit or yoghurt for a more balanced plate.

Creamed coconut and water

Start by stirring the boiling water into the creamed coconut until the mixture is thick and well combined. This loosens the solid coconut so it can blend more evenly with the chocolate and butter.

Melting the chocolate

Microwave the white chocolate, butter and coconut mixture together for about one minute, as directed. The chocolate can scorch if overheated, so check it as soon as the minute is up and stir the ingredients together.

Getting the texture right

The mixture needs time in the fridge to become firm enough to roll. After about 1½ hours, it should hold its shape in your hands while retaining enough stickiness for the finishing coconut to cling.

Rolling and coating

Roll the mixture into small balls, working gently so they keep a neat shape. If adding a hazelnut, press it into the centre and roll the mixture around it until it is fully enclosed.

Sprinkle or roll the bites in the extra desiccated coconut to cover the edges. If the mixture becomes too soft to handle, chill it again briefly before continuing.

Serving ideas

Serve the bites chilled or cool, alongside tea or coffee. Fresh berries can add a tart contrast to the sweet, creamy coconut, while a small bowl of fruit makes an easy dessert plate.

Recipe notes & tips

• Measure the boiling water before adding it to the creamed coconut.
• Stir the melted ingredients well so the coconut mixture is evenly distributed.
• Chill the mixture for about 1½ hours before trying to roll it.
• Keep the bites small so they are easy to coat and serve.
• Have the extra desiccated coconut ready before shaping the balls.

Variations

• Hazelnut centres: Press a hazelnut into each ball and enclose it with the mixture.
• More coconut: Add a little extra desiccated coconut to the coating for a thicker outer layer.
• Cocoa finish: Dust the shaped bites lightly with cocoa instead of coating them entirely in coconut.
• Citrus note: Add a little finely grated orange zest to the mixture for a fragrant variation.

Common mistakes to avoid

• Overheating the chocolate: Microwave for about one minute as directed and check it promptly so it does not scorch.
• Skipping the chill: Refrigerate the mixture for about 1½ hours so it is easier to shape.
• Rolling while too soft: If the mixture will not hold its shape, return it to the fridge before continuing.
• Using too much filling: Keep any hazelnut centred and fully enclosed so the outside rolls smoothly.
• Leaving the coating until later: Sprinkle the coconut on while the bites are still sticky so it adheres.

How to store

Keep the bites in a covered container in the refrigerator and eat them within 2–3 days. They are best served chilled; no reheating is needed.

Frequently asked questions