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 : Mithais

For more recipes related to Coconut Rabdi checkout Kalakand, Chum Chum, Rasmalai, Instant Gulab Jamun . You can also find more Mithais recipes like Badam ka Halwa Kala Jamun Khajoor Na Ghugra Badami Puri

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 : 2-2.30 hour

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Coconut Rabdi Recipe

  • Milk 1 litre

  • Dessicated Coconut 1/4 cup

  • Fresh coconut , scraped 1 cup

  • Tender coconut , flesh removed 2

  • Sugar 4 tablespoons

  • Saffron a few strands


Step 1

Bring the milk to a boil in a wide shallow pan, then reduce heat and cook on low heat. As the cream forms on the surface, push it towards the edge and continue to cook pushing the cream to the edge each time it forms on the surface.

Step 2

Add sugar and saffron and stir until the milk is less than quarter of the original quantity. 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 3

Heat a non-stick pan, add desiccated coconut and roast for 1-2 minutes or till fragrant. Add fresh coconut, mix well and continue to saute on low heat.

Step 4

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

Step 5

Cool the roasted fresh and desiccated coconut and add to the rabdi mixture. Mix well, transfer into a chilled tender coconut shell, garnish with a few saffron strands and keep it in the refrigerator to chill.

Step 6

Pour into individual serving bowls and serve chilled.

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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.