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For as long as I have been eating Indian food, burfi has been my favourite Indian candy; my vegan coconut burfi is super-easy to make but do be warned though, it’s incredibly more-ish!

When we lived in the UK, there was a fantastic Indian caterer, Pooja, about a 30 minute drive away, which had a restaurant attached to it; we found the place quite by accident, tucked away in a little side street. It was the kind of place that was only frequented by the local Indian community, and while the restaurant was not in any way fancy, the food was nothing short of amazing. So much so, that not only did we visit there on a regular basis (not least because absolutely everything on the menu was vegetarian) but we also used their catering service a couple of times, for family events.

It was at Pooja that I discovered how much variety there is to burfi, and how beautiful some of the different types are; from being garnished with scatterings of bright green pistachios to being gilded with varakha (edible silver foil) - they all resemble little treasures.

When we lived in Fort Kochi, it was no different... except the mithai (sweets) didn't get packaged in fancy boxes, just plonked into a plastic bag! Not that I am in any way complaining! Like almost all of the food there, the sweets were wonderful!

Vegan Coconut Burfi

Is...

dairy-free
nut-free
soy-free
gluten-free
added sugar-free
sweet
soft
easy to make
deliciously more-ish

I hope you enjoy this coconut burfi as much as we do!

What are your favourite Indian sweets?

📖 Recipe

Vegan Coconut Burfi

This vegan coconut burfi is super-sweet, and super-easy to make but do be warned though, it’s incredibly more-ish!

Print Rate

Course: Sweet

Cuisine: Indian

Prep Time: 5

Cook Time: 15

Chilling time: 3

Total Time: 3 20

Makes (slide to adjust): burfi

Calories: 72kcal

Author: Nico

Ingredients

400 ml vegan condensed milk
100 g vegan coconut milk powder
50 g desiccated coconut plus a little more for finishing
200 ml light coconut milk
1 tablespoon vegan butter/margarine plus a little to grease a plate

Metric - US Customary

Instructions

Grease a dinner plate, and set aside.
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:

Nutrition Facts

Vegan Coconut Burfi

Amount Per Serving (1 g)

Calories 72 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g25%

Polyunsaturated Fat 3g

Sodium 100mg4%

Potassium 17mg0%

Carbohydrates 5g2%

Sugar 4g4%

Protein 1g2%

Vitamin A 6IU0%

Vitamin C 9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe?Do mention @yums0me and/or tag #yums0me - I'd love to see how yours turned out!

DisclaimerMeasurements in parenthesis are approximate; it is beyond the scope of yumsome to be able to provide pinpoint-accurate ingredient quantities for every type of measuring utensil. As a guideline however, I make the assumption that: