The sweet and ripe coconut, an auspicious fruit in Indian ceremony is heavy, strengthening and nutritious. Its cooling and unctuous properties reduce vata and pitta, but increase kapha. Used extensively in Indian food in its tender, ripe and dried forms, coconut is used in the preparation of the traditional ‘coconut burfi’, referred to in Ayurvedic texts as narikela khanda, a sweet dish said to be prepared by Dhanvantri, the God of Ayurveda himself. We end the sweet platter with this recipe made colourful and tridoshik with the addition of spices.