Whip up this Chocolate-Coconut Burfi for a delicious family dessert. This Indian-inspired sweet confectionery is based off a delicious South Asia recipe!
What You Need
Original recipe yields 18 servings
1 cup plus 2 Tbsp. BAKER'S ANGEL FLAKE Unsweetened Coconut, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1-1/2 pkg. (6 oz.) BAKER'S White Chocolate, melted
1 tsp. ground cardamom
2 oz. BAKER'S Semi-Sweet Chocolate, melted
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Let's Make It
Cook 2 Tbsp. coconut in nonstick skillet on medium heat 2 min. or until crisp and lightly browned, stirring frequently.
Beat cream cheese with mixer until creamy. Add remaining coconut, white chocolate and cardamom; mix well. Pat to 1/2-inch thickness on bottom of 8-inch square baking dish sprayed with cooking spray.
Drizzle with semi-sweet chocolate; top with toasted coconut. Cut into squares. Refrigerate 1 hour or until firm.
Balance out your food choices throughout the day so you can include a serving of this dessert.
Omit white chocolate and increase BAKER'S Semi-Sweet Chocolate to 2 pkg. (4 oz. each). Melt 6 oz. as directed on package; mix with cream cheese, remaining coconut and cardamom as directed. Pat onto bottom of pan as directed. Melt remaining chocolate; drizzle over dessert, top with coconut and refrigerate as directed.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH 15 sec. or until slightly softened.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.