In this study attempt has been made to standardize a formulation for the preparation of khoa burfi blended with coconut (Cocos nucifera). Burfi was prepared from buffalo milk blended with coconut paste @ 10, 15 and 20% by weight and compared with traditional burfi for shelf-life of product. Overall acceptability score of product was reduced slowly in case of developed samples as compared to control sample. This might be due to the addition of coconut paste. But, the score was increased for its body and texture, colour and appearance and sweetness in overall 15 days storage period. The reason for increased shelf-life was due to the high moisture reduction in control sample responsible for sandiness development, high fat contain in developed samples and low oxidative hydrolysis of coconut fatty acid due to the encapsulation of coconut particle by khoa solids. This was also revealed that overall acceptability score of khoa burfi blended with coconut during storage period of 15 days decreased with increasing the level of coconut paste. The cost of control burfi was found to be highest for T0 as ` 215.20 per kg. The lowest cost was recorded for treatment T3 as ` 197.16 per kg. The cost for treatment T1 and T2 were ` 206.18 and ` 201.67 per kg, respectively.