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Let’s just say, if coconut and cardamom had a love child, this barfi would be it. Soft, nutty, and just the right amount of sweet—without a single drop of refined sugar.
It’s giving:
- Melt-in-your-mouth texture thanks to finely desiccated coconut and almond meal.
- That nostalgic mithai flavor with crushed cardamom.
- A dreamy pastel hue (hello, spirulina magic).
- No baking, no condensed milk, no fuss.
You mix. You press. You slice. Done.
What Is Barfi?
Barfi is a traditional Indian sweet that’s soft, dense, and melt-in-your-mouth delicious. Typically made with milk, sugar, and ghee, it’s often flavored with cardamom, saffron, or nuts. This version keeps it vegan and naturally sweetened, using coconut milk and almond meal for that same rich texture—without the dairy.
Fun Fact: The name “barfi” comes from the Hindi/Urdu word for snow, thanks to its soft, smooth, and slightly fudgy consistency.
What’s Inside? Just 7 Ingredients.
- Coconut oil – Just a swipe to keep it from sticking.
- Coconut milk – Brings that creamy richness.
- Desiccated coconut – Finely shredded for a smooth bite.
- Almond meal – Adds structure and a subtle nuttiness.
- Erythritol – Keeps it lightly sweet without added sugar.
- Cardamom – Because barfi without cardamom? No, thanks.
- Blue spirulina – Totally optional, but gives it that soft sky-blue glow.
How to Make It (The 15-Minute Game Plan)
1. Whisk the spirulina. Stir spirulina with water in a small bowl and set aside.
2. Cook the mixture. In a medium pan over low heat, combine coconut milk, spirulina, and erythritol. Stir, then add almond meal, desiccated coconut, and crushed cardamom seeds. Keep stirring until it starts to come together.
3. Shape & set. Brush a 6×4-inch dish with coconut oil, press the mixture in firmly using the back of a spoon. Sprinkle with extra coconut and sliced almonds if you’re feeling fancy.
4. Slice & serve. Cut into six large or eight small pieces and enjoy immediately.
Nutrition Highlights
This coconut-packed treat comes together with just a few simple, wholesome ingredients:
- Healthy fats from almonds & coconut.
- Naturally sweetened with erythritol.
- Aromatic flavor from fresh cardamom (not artificial colors or preservatives!)
Tried this healthy sweet recipe? I can’t wait to see what you’ve whipped up! Drop a rating, leave a comment, and tag me on Instagram @DesiliciousRD. Your creations light me up—let’s keep sharing the love for delicious, feel-good food!
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15-Minute Vegan Coconut Barfi (No Added Sugar!)
Video
Ingredients
- 1 tsp spirulina, blue
- 2 tsp water
- ½ cup coconut milk
- 5 tsp erythritol, adjust according to taste or use another sweetener of choice.
- 1 cup almond meal
- 1 cup desiccated coconut, unsweetened, fine. Plus a little extra for topping the coconut barfi.
- 6 green cardamom, crushed seeds
- ⅛ tsp coconut oil, for greasing the bottom of the pan
Instructions
- Start by whisking the blue spirulina with water and set aside.
- In a medium pan on low heat, add the coconut milk, blue spirulina mixture, erythritol and stir to mix.
- Add the almond meal, finely desiccated coconut and crushed cardamom seeds. Mix thoroughly and when the coconut barfi begins to come together, turn off the heat.
- Oil a 6X4 inch dish with coconut oil using a brush.
- Transfer the coconut barfi mixture into the dish and press it down using the back of a dessert spoon. Try to work swiftly as the barfi starts to set and harden. Top with a little desiccated coconut and sliced almonds (optional). Slice into six large pieces or eight small slices and serve immediately.
- Store any leftover coconut barfi in an airtight container in the refrigerator for up to two days. It will harden with time.
Notes
- Take your time whisking the blue spirulina powder with water. You want to make sure there are no lumps.
- Keep a close eye on the heat, and always cook on very low. Remember to turn off the heat when you notice that the coconut barfi starts to come together like soft dough.
- Work swiftly to transfer the barfi mixture into the pan and slice as quickly as possible.
- I intentionally created a small batch to enjoy in one sitting with the family. The coconut barfi does dry over time. And because it only takes 15 minutes to make, I like to make a fresh batch every time.
- Store leftover in the fridge for up to two days in an airtight container.
Nutrition Information:
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
What size is your cup please, how many ml?
It’s a Canadian cup, approximately 250 mL. Hope this helps