Mix together the coconut milk, coconut milk powder, and desiccated coconut (set aside a little bit to sprinkle over the top).
Melt the vegan butter in a pan over a medium heat, then add the coconut mixture, plus the condensed milk.
Mix thoroughly, then stir vigorously for around 15 minutes, until the mixture has thickened, and comes away cleanly from the sides of the pan.
Pour onto the greased plate, then level with the back of a spoon, and sprinkle over the remaining desiccated coconut.
Leave to cool at room temperature, score into pieces with a knife, then place in the 'fridge to set - this will take around three hours, so be patient!
It will probably be a bit softer than shop-bought burfi, so if you want it to be harder, cook it for a bit longer; re-melt it in the microwave or pan for a few minutes, then repeat steps 5 & 6.
Store in an airtight container at room temperature for up to a week. (Like it's ever going to stay around that long!)
Notes
Not all coconut milk powders are vegan, so do check the label, as some contain lactose from dairy. Here are a few that are definitely vegan: