How to make Coconut Rabdi -

Rabdi gets a new avatar with coconut.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Milk (दूध), Dessicated Coconut

Cuisine : Indian

Course : Desserts

For more recipes related to Coconut Rabdi checkout Kesari Indrayani, Rabri, Coconut Bread Pudding, Coconut Custard . You can also find more Desserts recipes like Chocolate Gateaux Kesarya Pulao Wheat Germ Kheer Eggless Chocolate Cake - SK Khazana

Coconut Rabdi

Coconut Rabdi Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Coconut Rabdi Recipe

  • Milk 1 litre

  • Dessicated Coconut 1/4 cup

  • Scraped fresh coconut 1 cup

  • Tender coconut flesh 2

  • Sugar 4 tablespoons


Step 1

Bring the milk to the boil in a pan, then cook slowly on low heat. Stir frequently and let the cream thicken at the edge of the pan. Add sugar and stir until the milk is less than quarter the original amount. Scrape the cream formed on the sides back into the milk. Take it off the heat, cool down to room temperature and chill in the refrigerator.

Step 2

Heat a non-stick pan, add desiccated coconut and roast for 1-2 minutes. Add fresh coconut and continue to saute.

Step 3

Chop the tender coconut flesh in a chopper and crush. Add this to the cooled rabdi and mix.

Step 4

Cool the roasted fresh and desiccated coconut and add to the rabdi mixture. Mix well and keep it in the refrigerator to chill.

Step 5

Serve in a tender coconut shell.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.