Nairobi Kitchen

Make coconut burfi in minutes using condensed milk! A quick, delicious Indian sweet perfect for festivals or everyday indulgence. Condensed Milk Coconut Burfi is a rich and delightful Indian sweet that comes together with just three main ingredients, grated coconut, condensed milk, and cardamom. This no-fuss dessert is perfect for festive occasions, gifting, or a quick sweet craving. The condensed milk gives it a luscious, creamy texture, while the coconut adds chewiness and flavor. Ready in under 30 minutes, this shortcut burfi is beginner-friendly and incredibly satisfying, proving that you don’t need a long list of ingredients to create something delicious.

Coconut rice is a beloved side dish known for its subtle sweetness and rich aroma. This Fluffy Coconut Rice recipe is incredibly easy to make and results in tender, perfectly cooked grains infused with creamy coconut flavor. Whether paired with spicy curries, grilled meats, or vegetarian dishes, it’s sure to elevate your meal with a touch of tropical flair. I can eat a whole bowl of plain rice without stew and be totally happy with myself. Rice is just fragranced aromatic and delicious on its own, especially Basmati rice! I love how coconut brings out the flavors in food, used mostly for desserts, but makes rice a dish you could eat everyday of your life without it becoming boring.

Soft and flavorful coconut chapati made with fresh coconut and whole wheat flour. A perfect side for curries or a light, wholesome meal on its own. I think if I had my way, I would eat chapati every day of my life for the rest of it. Somehow, Chapati never gets old! I always find ways to make Chapati that much more delicious and addictive, not that it needs any upgrade. I have always loved coconut, whether I am using it in drinks, rice, or just munching on it raw as I grate, hence today's recipe of Coconut Chapati. My memories of coconuts date back to when my mom used to buy lots of coconuts and cook it in pilaf rice. We had that traditional coconut grater that was made of wood. You would sit on it and pup half the coconut on a blade that was at the front and grate away. It was always fun, and we all looked forward to most weekends that we got the chance to do that. So take coconut and add Chapati, and you have a match made in heaven. The coconut made the dough so soft that it was easy to knead and did not take too much time to rest. As you cook the Chapati, you will be warmed up by the sweet aroma of coconut that emanates from the Chapati being cooked. So far I have made dhania chapati, wholewheat chapati, and plain chapati.