Vegan Coconut Barfi
Coconut Barfi is a beloved classic Indian sweet: soft, melt‑in‑the‑mouth fudge made with fresh grated coconut, sweetened with jaggery or sugar, and scented with aromatic cardamom. This fully vegan version skips condensed milk and dairy entirely, yet keeps the authentic rich, creamy texture and pure coconut flavour. It is simple to make, naturally gluten‑free, and perfect for festivals, celebrations, or as a sweet treat any time.
Shared by raj
Time
80 min
Serves
5
Difficulty
easy
đź›’ Ingredients
- 250g fresh or desiccated grated coconut (unsweetened)
- 180–200g sugar or jaggery (adjust to taste)
- 120ml unsweetened coconut milk or plant milk
- 1 tbsp coconut oil or vegan butter
- ½ tsp ground green cardamom,, Pinch of salt
- To garnish: chopped pistachios or edible saffron strands
👩‍🍳 Instructions
- 1
Prepare the base: Heat coconut milk and sugar/jaggery in a heavy‑based pan over medium heat. Stir gently until the sweetener dissolves completely and the mixture begins to bubble.
- 2
Add coconut: Stir in the grated coconut, coconut oil, cardamom, and salt. Lower the heat to medium‑low and cook, stirring frequently, for 15–20 minutes. The mixture will thicken, reduce, and start to pull away from the sides of the pan.
- 3
Check consistency: When a small spoonful placed on a plate sets quickly and does not spread, it is ready — do not overcook or it will turn hard.
- 4
Set: Grease a small square dish or tray lightly with oil. Pour the hot mixture in and spread evenly with a spatula. Smooth the top, then scatter with pistachios or saffron and press down gently.
- 5
Cut & serve: Let cool completely at room temperature for about 1 hour until firm. Cut into neat square or diamond shapes before lifting out. Store in an airtight container for up to 5 days.