Google Trends shows searches for “vegan Indian desserts Melbourne” up 38 % this year. Coconut milk, cashew cream and soy-based ghee now replicate traditional textures—so you never miss the dairy.
How We Make Dairy-Free Magic Happen
- Plant-Based Ghee – Coconut oil & cocoa butter blend for that buttery aroma.
- Nut & Seed Milks – Almond for creaminess, soy for protein.
- Low-GI Sweeteners – Jaggery, agave & coconut sugar keep the glycemic load gentle.
DIY Recipe: 15-Minute Coconut Ladoo
- Toast 2 cups desiccated coconut in a dry pan for 3 min.
- Stir in ½ cup coconut cream + ¼ cup maple syrup + pinch cardamom.
- Roll into balls, dust with freeze-dried raspberry powder.
- Chill 20 min—done!
Serve alongside our spicy vegetarian curries Berwick for the perfect heat-and-sweet combo.
Where to Buy Vegan Indian Desserts in Richmond & Beyond
• Bridge Road Store (Richmond) – Open till 10 p.m.; beetroot gulab jamun sells out by 8.
• South Yarra Bike-Up Delivery – 25-min radius; eco packaging keeps kulfi frozen 40 min.
• Prahran Pop-Up Fridays – Limited-edition saffron pistachio soy kulfi sticks—arrive early!
Gluten-sensitive? Our rice-flour jalebi technique is featured in the gluten-free Indian food Cranbourne guide.