Vegan Sweets: Coconut Pineapple Barfi That Will Brighten Up Your Weekend

I simply love pineapples, be it grilled skewers, glazed Popsicle or halwa. If there’s one fruit that can make summers better- it has to be a bowl full of cold pineapple cuts. Taking my love for the delicious fruit a step further, here’s my favorite vegan sweets recipe: coconut pineapple barfi. With melt in mouth texture and sumptuous deliciousness, this tempting delicacy will sure win your heart as well.

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Vegan Sweets: Coconut Pineapple Barfi That Will Brighten Up Your Weekend

Ingredients:

• Grind Pineapple: 1 cup
• Grated coconut: 1 cup
• Sugar: 1/2 cup
• Almond milk: 1/2 cup
• Crushed green cardamom: 1 teaspoon
• Saffron strands soaked in almond milk overnight: 10-12
• Pistachios shredded: 1/4 cup
• Almond shredded: 1/4 cup
• Vegetable oil: 2 tablespoon

Instructions:

1. In a deep wok, heat vegetable oil. Add grated coconut to it and saute for a while. When the mixture turns a bit golden, add almond milk.
2. When the coconut and almond milk mixture turns thick, add sugar, green cardamom, and a few saffron strands to the mix. Saute for a while.
3. Empty half of the contents into a bowl and continue sauteing the remaining over low flame. Add grated pineapple. Turn the heat off after 2 minutes.
4. Meanwhile, in a deep pan spread a medium thick layer of the coconut mix kept aside in the bowl in the previous step. Spread shredded pistachios and almond over it. Lightly press them into the coconut layer.
5. Next, spread a layer of the pineapple coconut mix over the top of pistachios and almond layer prepared in the previous step.
6. Garnish with saffron strands and refrigerate for a few hours. Bring to room temperature an hour before serving.

Did you like this recipe? Got more vegan sweets recipes to share with our readers. Let us know in the comments below.