Healthy Coconut Mithai


coconut mithai aka coconut fudge by

This healthier, paleo-friendly coconut mithai is creamy, milky, and sweet – with softened ghee-coated cashew pieces spread throughout. Just one piece will satisfy the sweet tooth, as it’s made with ghee and coconut oil.

Coconut mithai is very simple to make – you only need a handful of ingredients. I use ghee and coconut oil to give this dessert a decadent, buttery taste that complements the dessert’s overall coconut flavor.

coconut mithai aka coconut fudge by

What is mithai?

Mithai means “sweets;” there’s a wide variety of South Asian sweets, nearly none of them paleo-friendly. The great thing is that with a few adjustments, they can be made into healthier, paleo-friendly treats (try my healthier carrot mithai or my Indian date fudge).

Mithai is an integral part of Indian festivals and special occasions. I’m pretty sure I ate my weight in mithai when Roby and I got married a year and a half ago (October 2012). In fact, here’s one of my favorite pictures of my husband during our engagement ceremony – his mouth stuffed with mithai (ladoo, to be specific).

indian engagement
Rob eating ALL the mithai while I point and laugh.

You don’t need to wait for a special occasion to make this healthier mithai. Just a piece will make any day a little extra special 🙂

Coconut Mithai

coconut mithai aka coconut fudge by

Coconut Mithai

5 from 1 review
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Cuisine Indian


  • 1 cup finely shredded dehydrated coconut
  • 2 tablespoons ghee divided
  • 2 tablespoons coconut oil
  • 1 cup of coconut cream put a can of full-fat unsweetened coconut milk in the fridge overnight, scoop out and use the cream that solidifies on top
  • 3-5 tablespoons honey adjust to taste
  • 10 cardamom pods use seeds and freshly grind
  • 10 cashews roughly chopped


  • In a pan on medium heat, add 1 tablespoon ghee and the chopped cashews. Once the cashews turn golden brown, set them aside.
  • Add another 1 tablespoon of ghee to the pan and then add the shredded coconut. Stir-fry for a minute and then set the coconut aside.
  • Reduce heat to low, then add the coconut cream, honey, cardamom powder, and 2 tablespoons of coconut oil to the pan. Once melted, add the shredded coconut and cashew pieces back in.
  • Mix well then spread the mixture on a plate or in a small pan.
  • Put it in the fridge and chill for 2 hours, then slice and serve.
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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. judy says

    I had only put 1 can of coconut milk in the fridge and I only got about 1/2 cup of cream out of time I’ll either get the coconut cream can or put 2 cans in the fridge. I didn’t have the dehydrated coconut so I just used normal shredded coconut. It came out as a thick pudding or custard consistency, but the taste was great. I’d probably use unsweet shredded coconut next time. Reminds me of a south indian, payasam.

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