If you are a fan of coconut then I assume that you must be a fan of Kopra Pak too. Even if you aren’t a fan of coconut, after this dessert you may well become a Kopra convert.
From my childhood years, I have memories of Kopra Pak as a sticky pink dessert that my grandpa insisted on getting only from ‘Dadar nu Pervez Hall’. Sadly, it seems the fates have been conspiring against me because as soon as I shifted to Dadar, Pervez Hall stopped serving up this delicacy. You can still find it at P.A.C in Tardeo but imagine my joy when I dug up a recipe for making it at home.
Curiosity piqued, I quickly ran down to the corner store and purchased some fresh coconut to give this recipe a try – needless to say it was a complete hit! A fair warning, this recipe yields a lot of Kopra Pak so it’s perfect for when you have the family coming over!
To make about 1kg (yes you heard me right, a whole kilo of goodness!), first you will need to grate all the coconut – yes this is the most annoying step if you plan to do this the old fashioned way on a ‘khamni’ – but I simply put it all in the mixie and 5 minutes later, Voila!
Now, take a heavy bottomed non-stick pan and warm the milk. Add in the coconut and sugar
Here comes the fun part. This amazing coconut, milk and sugar mixture must now be cooked on a slow fire till the milk completely reduces. Keep stirring the mixture to ensure nothing sticks to the bottom – it will take approximately 40 – 50 minutes for the milk to completely reduce.
When the mixture thickens and starts to become dry, add in the ghee, essence and crushed cardamom seeds.
Keep mixing for another 2-3 minutes to ensure the essence and spices are completely mixed. Now, mix in the pink food colouring. If your prefer to have your food artificial colour free you can also skip out on adding the pink colour and it won’t affect the flavour.
Remove in a glass bowl and let it cool. To finish, garnish with the broken cashew nuts (you may also add almond slivers if you are feeling a bit fancy). That’s it really – enjoy the 1kg goodness that is home made Kopra Pak. Trust me, you will never want to buy yours after trying this version out.
*A special mention to my friend Shahrukh Khambatta from NZ who absolutely loves Kopra Pak. This post is dedicated to you (and Farzana who will end up doing the actual cooking). Happy eating folks!
To make about 1kg you will need:
1.5 fresh coconuts
1/2 kg sugar
1 litre milk
50 gm broken cashew
1 tsp crushed cardamom powder
1 tsp icecream essence
1 drop pink food colouring
Selina Sen says
love your blog, however I feel it would be somewhat easier to read and grasp to see if I already hve all ingredients in my kitchen if they are listed before method. Sometimes you are in a hurry with guests turning up and need to start cooking pronto so it would help
Hi perzen, wanted to know wats ice cream essence.is it vanilla essence?
Perzen PATEL says
It’s not the same and ice-cream essence has a stronger rose flavour. However, if you can’t find it, replace with vanilla essence and ideally a few drops of rose water.
Dinaz M Sayeed says
I have just got half coconut left ….wanna try making my first kopra paak, can i know the proporation for that
Perzen PATEL says
In that case please divide the recipe by 3 and proceed and it will work.