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Priya’s Keto Coconut Barfi

Keto Coconut Barfi

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It’s been a while since I shared a dessert recipe, but today I have a special treat for you that will satisfy your sweet tooth. I present to you my version of Keto Coconut Barfi, a delicious Indian dessert that is generally enjoyed during the festive occasion of Holi. It is a vibrant festival of colors, where people come together to celebrate and express their love and care for one another.

Priya’s Keto Coconut Plain Barfi
Priya’s Keto Coconut Chocolate Barfi

Traditionally, Coconut Barfi is made with sugar, coconut, and milk, but I’ve put my own twist on it to make it Keto-friendly. The result is a creamy and soft barfi that closely resembles the original version in taste and texture.

Barfi or burfi is a milk-based sweet from the Indian subcontinent with a fudge-like consistency. Its name comes from the Persian and Urdu word (barf) for snow. Barfi is consumed throughout India and Pakistan, and is especially popular in North India. It is often served at celebrations and religious festivals such as Diwali and Holi — Wikipedia.

One of the key ingredients in this recipe is saffron, a truly royal spice that adds a unique flavor to any dish. To make the most of saffron’s exquisite taste, it’s important to add it towards the end of the cooking process, so its flavor shines through without being overwhelmed by other ingredients. The best way to use saffron is by soaking it in warm milk for a little while, allowing its aromatic essence to infuse into the dish.

So, get ready to indulge in this delightful Keto Coconut Barfi and experience the joy of a traditional Indian sweet with a healthy twist.


Step-by-step Instructions

1. Measure out the desiccated coconut and coconut milk in two bowls. Heat 100 ml coconut milk for a minute in the microwave.

Desiccated Coconut and Coconut Milk

2. Add the coconut to it and let it soak for an hour. Keep it covered.

Soak the coconut in the milk
After soaking for an hour

3. After an hour, in a wok add 5tsp Ghee, heat on medium heat.

4. Add the soaked coconut and start cooking on low heat. This is the most important step, so keep patience.

5. Keep stirring at regular intervals. Do not let it stick to the bottom.

Cook on low heat

6. Before you start cooking, soak the saffron in 15ml warm coconut milk and keep it aside.

Soak the saffron in coconut milk

6. In five to seven minutes, you will see that the ghee will appear on the sides.

7. Cook for another two minutes. Add the cardamom powder.

Add the cardamom powder

8. Add the saffron soaked in the coconut milk to the barfi mixture and cook more. I had added my stevia powder to the saffron and coconut milk mixture beforehand. So that it would be well dissolved when the time to add it will come.

Add the saffron milk

9. In another five minutes, the mixture will look very homogenous and start leaving the work.

Mixture leaves the wok

10. Spread 1 tsp melted ghee on a plate.

11. Put the barfi mixture on the plate and spread it evenly on the plate.

Spread the mixture on an oiled plate

12. Next, I sprinkled the grounded almonds on the mixture and kept the plate in the fridge for two hours.

Sprinkle the grounded almonds

13. After two hours, the barfi will be firm. If it is not, put it in the freezer for half an hour.

14. Now cut them in any shape you want.

15. I made a chocolate sauce by melting coconut oil and adding Hershey’s Unsweetened Cocoa to it, and a few drops of stevia.

16. On some of my barfi pieces is spread this sauce and kept the rest plain.

Spread the chocolate sauce on the barfi

17. On this Holi make this barfi, and spread joy and cheer all around.

Priya’s Keto Coconut Barfi

If you want, you can make the barfi in coconut oil too. The barfi is very creamy, and the saffron lifts it to a whole new level. You can also skip the almonds and keep it really simple and sweet. You can also use fresh coconut, and then you don’t need to soak it in coconut milk — Priya Dogra.

Also Read: Keto Rasmalai

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