From traditional Mysore Pak to modern fusion desserts, there are various options to satisfy your sweet tooth during indian festivals. One such famous Indian sweet from South India that is enjoyed across the country is the delicious Coconut Burfi. It’s a down-to-earth, simple sweet prepared with basic ingredients. I agree to be sent email.
Yet the traditional coconut burfi is not vegan, and that’s where this vegan recipe comes in handy. I have an easy recipe that does not use milk powder or whole milk but still gets the decadent dessert in its authentic form. This sweet delicacy has a soft texture with a subtle crunch from the coconut flakes. It is usually cut into square or diamond-shaped pieces and garnished with chopped nuts like almonds, pistachios, or cashews. The process is fairly simple and does not require many ingredients. However, getting the perfect consistency and texture takes patience and skill. Follow this recipe, and you cannot go wrong!
Why I love this
This coconut barfi recipe is vegan-friendly, making it a perfect option for those with dietary restrictions. You can make this within 45 minutes if you have all the ingredients. Perfect edible gift for special occasions. The combination of coconut and cardamom gives this dessert a unique and delicious taste that will satisfy your taste buds. This sweet can be enjoyed any time of the year, not just during the festive season. It is a great way to use up leftover coconut from other recipes.
Ingredients
Grated coconuts - I used frozen grated coconuts. Keep it out of the refrigerator and let it come to room temperature, or you could also use fresh coconut. Sugar – adjust according to your taste. Cardamom powder – freshly ground green cardamom gives the best results with a nice aroma and flavor. You can also use store-bought powder. Vegan ghee or avocado oil – this helps in binding the burfi together. Cashews - optional Oat milk - you can use any plant-based milk as a substitute for regular milk.
Instructions
Blend the grated coconuts, cashews, and oat milk in a blender until it forms a medium-coarse paste. Heat a non-stick pan over medium heat and add a tablespoon ghee, blended coconut mixture, and sugar. When making burfi, it’s important to stir the mixture continuously over a low flame to prevent it from sticking to the bottom of the pan. Add ½ teaspoon cardamom powder and continue to mix well until all the sugar dissolves and the moisture is absorbed to get a thick consistency. Once the mixture starts to come away from the sides of the pan without sticking and forms a foam when stirred, it’s ready. (It takes almost 20 -25 minutes) When stirred, the mixture will roll into a ball, and that’s the indication to switch off the flame. This is an important step, as overcooking will cause the mixture to turn into a powder. After removing the mixture from the flame, pour it into a greased plate or greased pan and allow it to cool. Once cooled, use a knife to cut the coconut burfi into diamond-shaped or square pieces. Wait until the mixture is completely cooled before taking the pieces out. Store them in an airtight container and enjoy the delicious and vegan coconut burfi anytime!
Top tips
Use fresh grated coconut if possible, as it gives a better taste and texture. If you don’t have access to vegan ghee, you can use avocado oil or any other plant-based oil instead. Adding cashews is optional but adds a nice flavor to the burfi. Be sure to continuously stir the mixture while cooking on low heat to prevent sticking and burning. Allow the burfi to cool completely before taking it out of the tray to get clean and neat pieces. Always grease the tray before pouring the mixture to avoid sticking. Or use parchment paper instead for easy removal.
Variations
You can also make thengai burfi by preparing sugar syrup (one-string consistency) and adding coconut mixture. This gives a chewier version of coconut burfi. You can also add food coloring to give a more festive look to the burfi. For a healthier option, use jaggery instead of sugar. It will give a slightly different taste but is just as delicious. Use condensed milk instead of sugar for a richer and creamier version of coconut burfi. Just remember to reduce the amount of oat milk used if you are using condensed milk.
Storing and gifting coconut burfi
Coconut burfi can easily be stored at room temperature for about a week in an airtight container. If you wish to store it for a longer duration, refrigerate it. It can keep well in the refrigerator for up to 3 weeks. Just ensure to keep it in a clean, airtight container to prevent it from absorbing odors of other food items. When serving refrigerated coconut burfi, allow it to come to room temperature for the best taste and texture. If you’re planning to gift coconut burfi, package it in a decorative box or tin to maintain its shape and freshness. Wrap each piece of burfi in waxed paper to prevent them from sticking to each other. Consider including a note with the burfi mentioning it is vegan and the date it was made, as this is helpful information for the recipient. Coconut burfi is a perfect festive gift during Diwali, Navratri, Ganesh Chaturthi, or Raksha Bandhan. It can also be a great hostess gift or a party favor for guests during special occasions or celebrations.
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