Medically reviewed by Shahzadi Devje, Registered Dietitian (RD) & Certified Diabetes Educator (CDE)
Coconut barfi is the ultimate Desi~licious sweet delight. It's saturated with coconut love and delightfully sweet and creamy to the core. I adore it for its coco-nutty flavour. My twist uses blue spirulina to give it a dazzling blue colour - radiating all the celebratory vibes. Plus, it's 100% vegan and contains zero added sugar. Learn how to make one of the most popular Indian sweets recipe in 15 minutes, with accompanying video and step-by-step instructions.
There are so many ways to make barfi. Traditionally, coconut barfi is made with ghee (clarified butter), milk - with some recipes also adding milk powder, grated fresh coconut and substantial amounts of added sugar.
But here's the thing - as with any sweet mithai, they add up pretty quickly and can feel quite heavy. And, to be honest, who wants to *only* enjoy them occasionally?! Not me.
Now, if you're creating traditional homemade barfi, there are various steps, and it can take a bit of time.
Solution: Create a tasty and simple homemade coconut barfi recipe that's accessible to most - including those with dietary concerns or diet-related chronic diseases, like diabetes and heart disease. And because this coconut barfi is vegan, with no added sugar, so many of you can enjoy it. And that makes me happy!
I have to say, this is one of my favourite recipes using coconut milk. The best part? It literally take 15 minutes to make.
What Goes In Coconut Barfi
Just eight ingredients.
- Blue spirulina powder: These tiny algae are typically referred to as blue-green algae and are packed with nutrients. One teaspoon of spirulina powder provides about 4 grams of complete protein and is a wonderful source of B-vitamins. It's also a fairly good source of magnesium, iron, copper. Spirulina is considered to be a powerful antioxidant and antiinflammatory because of its active compound, phycocyanin.
- Water: For mixing the spirulina, so it does not form lumps in the barfi mixture.
- Coconut milk: to help to bind the ingredients. I use regular coconut milk.
- Erythritol: To sweeten the barfi. Erythritol is a low-calorie sweetener that does not raise blood sugar or insulin levels. According to evidence, it's regarded as a good option for those looking to control their intake of added sugars. If you prefer not to use erythritol, you can surely add regular sugar or another sweetener of choice. However, you will need to add additional water or coconut milk to ensure the sugar melts completely.
- Almond meal: This is different from almond flour. Almond meal is made by blitzing raw almonds into a powder. You can either use store-bought or make your own.
- Finely desiccated coconut: It's important to use fine desiccated coconut to achieve the proper consistency of barfi. I tried this recipe using thick shreds of coconut, and the mixture was over dry and could not hold its shape.
- Cardamom seeds: For the best flavour, always use crushed green cardamom seeds.
- Coconut oil: For brushing the base of your pan. This prevents the coconut barfi mixture from sticking to the bottom of the pan and makes it easier to remove the pieces.
- Sliced almonds and desiccated coconut are optional toppings.
How To Make Coconut Barfi With Blue Spirulina - Step By Step
If you're on the hunt for a coconut barfi recipe without khoya (milk curds), here's how to pull off a simple vegan version.
- Start by mixing the blue spirulina with water. Whisking the spirulina prevents any lumps from forming in your mithai mixture (Image 1).
- The preparation for coconut barfi is literally 5 minutes. In a pan on low heat, add the coconut milk, blue spirulina, erythritol and stir to mix (Images 2-3).
- Now follow with the almond meal, finely desiccated coconut and crushed cardamom seeds. When the mixture starts to come together like a dough, turn off the heat, but continue to stir to mix well (Images 4-5).
- Oil a 6X4 inch dish with coconut oil using a brush (Image 6).
- Transfer the coconut barfi mixture into the dish and press it down using the back of a dessert spoon (Image 7). Try to work swiftly as the barfi starts to set and harden. Top with a little desiccated coconut and almond shavings (optional)
- Slice into six large pieces or eight small slices and serve immediately (Images 9-10).
- Store any leftover coconut barfi in an airtight container in the refrigerator for up to two days. It will harden with time.
Nutrition Highlights:
- Low carb: with 5 g of total carbs per slice and 3 g net carbs, making it a good choice for those with diabetes, looking to control blood sugar and insulin levels.
- Zero added sugar
- 100% vegan
Looking for more easy and healthy vegan desserts? Make sure to check out:
- Vegan Blueberry Cheesecake
- Super Moist Vegan Chocolate Cake
- Vegan Rose Falooda
- Masala Chai Vegan Waffles
- Coconut Watermelon Ice Cream
Have you tried coconut barfi before? What's your favourite Indian sweet dessert recipe?
If you try this carrot halwa recipe, I would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter! Can't wait to see your photos.
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15-Minute Vegan Coconut Barfi (No Added Sugar!)
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.
Keep in mind that the nutritional values provided are approximations and suggestions. 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.
Shahzadi is an award-winning registered dietitian (RD) regulated by the College of Dietitians of Ontario and a certified diabetes educator (CDE), approved by the Canadian Diabetes Educator Certification Board. A notorious foodie, she's dedicated to helping you end your cooking wars, transform your health, and be the best version of yourself! Shahzadi is an on-air nutrition expert for CTV Your Morning and a regular contributor to other national media outlets.
What size is your cup please, how many ml?
It's a Canadian cup, approximately 250 mL. Hope this helps