Haldi and Matcha Coconut Barfi (lactose-free)

Barfi is a milk-based sweet from India, served as mithai (celebratory sweets). There are a number of variations of this, from using mixed nuts, fruits and different flours. ‘Barfi’ in Persian actually means snow, so this mithai traditionally incorporates white sugar and condensed milk to form little snow sweets. 

This version of mine is dairy-free, and has a creative spin to it because I used matcha powder. I just wanted to experiment with this traditional sweet, and it turned out great. Don’t forget to tag me or send me your recreations if you make this. I would love to share!

This is a SUPER EASY recipe. I hope you like it!

Makes 12 (4cm x 4cm x 2cm squares)  | 15 minutes


  • 100g of desiccated coconut (I used larger shreds of coconut, but to make a smoother texture you can use smaller shreds, just be sure to add the coconut cream bit-by-bit as it may get a little watery if you add 350ml. Try with 200ml first. You want the texture to be a smooth paste, not watery)
  • 1 tbsp of ghee
  • ¼ cup of white sugar
  • 350ml of coconut cream
  • 3 tsp of matcha powder
  • 3tsp of Immunity Blend powder from Unicorn Superfoods (if you do not have this, you can use orange/carrot powder with a mix of turmeric so it is not so bitter OR mix 1 tsp of turmeric instead of 3 tsps to the mixture)


  1. In a medium-sized saucepan over medium heat, add the desiccated coconut and toast for 3-5 minutes
  2. Add the coconut cream, sugar and ghee. Blend it altogether for 5 minutes
  3. Switch off the gas and let the pan sit for a few minutes to cool a little. 
  4. Split this mixture into 3 even parts, place it in different bowls. 
  5. Add the matcha powder in one bowl, and the Immunity Blend powder in the second bowl, leaving the third bowl white in colour. 
  6. Using a deep square baking tray or a bite-size square silicone mould (I used this from Wiltons) layer the bottom with the yellow turmeric mixture, then add the layer of green matcha and then finish with the layer of white coconut.
  7. Place it in the fridge overnight and serve cold with chopped almonds or pistachios

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