Coconut Lovers Need To Try This Gujarati Kopra Pak

Despite being one of the most useful and versatile ingredients in the world, coconut also happens to be one of the most divisive. It’s very much a love it or loathe it flavour, but those who fall in the former category do so with extreme glee. So as long as you aren’t one of the people who habitually avoid all Bounty’s in a variety pack, we bet you’ll be a fan of Kopra Pak.

‘Kopra’ means coconut and ‘pak’ refers to the paste-like texture of the dessert. Originally from Gujarat, this Indian sweet celebrates coconut in all its glory. The delicate notes of saffron and spices make for a perfumed experience as it melts in your mouth. Coconut is also a well-known health food, with fatty acids that are easy to digest and aid in brain functioning, so it’s a slightly healthier route to indulgence.

Also Read: 8 Awesome Benefits Of Consuming Coconut

The Parsi community – which draws a lot of its culinary influence from Gujarat – also has a take on the dessert which adds Mawa or Khoya (milk solids) for an even creamier and richer finish. They forgo the saffron and instead colour the sweet with red food colouring for a blushing pink finish. They also regularly add a splash of rose water to the mix for a floral note which adds to the already nuanced flavours. 

• 100 gms freshly grated coconut
• 250 gms mava (khoya)
• 100 gms sugar
• A pinch of nutmeg powder
• 1 tsp cardamom powder
• 2 to 3 drops of pink food colouring or a pinch of saffron
• 2 tbsp butter/ghee
• 30 to 40 gms mixed nuts
• 1 tbsp rose water

Method:

• Start the process by greasing a tray with little butter or ghee. 
• Soak the saffron strands in a tablespoon of hot water
• In a pan, melt the sugar with about 1/2 cup of water with constant stirring.
• Add the khoya and keep stirring until it is cooked through. (Usually about half an hour).
• Add the ghee and grated coconut and put it on a low flame and let it heat gently, stirring constantly using a wooden spoon for about 4 to 5 minutes. 
• Add the food colouring or saffron solution and rose water if desired. 
• Once the mixture is cooked mix cardamom powder, nutmeg and nuts. 
• Transfer the mixture to the greased baking tray and spread it out evenly along the tray. 
• Let cool and then transfer into the fridge to completely cool and set.