Toasted Coconut Ladoo

Name: Toasted Coconut Ladoo
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 5 serving
Ingredients: 1 1/4 cups dried shredded coconut; seeds of 2 green cardamom pod; 2 tablespoons almond flour; 1 cup oat milk or; 1/2 cup or more sugar; a pinch of salt; 1 teaspoon vegan butter

User Reviews

4.9

48 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
5
Calories
275 kcal
Course
Dessert
Cuisine
Indian, Vegan, gluten-free

Toasted Coconut Ladoo

Danielle Hudson

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This 6-ingredient toasted coconut ladoo is ready in about 20 minutes. Sweet, fudgy coconut balls are a simple dessert perfect for Diwali or any other holiday celebration! Makes 8 to 10 balls.

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Ingredients

Servings

1 1/4 cups dried shredded coconut or fresh shredded coconut
seeds of 2 green cardamom pod or use 1/2 teaspoon ground cardamom, or other flavors as vanilla, cinnamon, lemon zest etc.
2 tablespoons almond flour optional, but recommended
1 cup oat milk or or full fat coconut milk or cashew milk
1/2 cup or more sugar Or coconut sugar or jaggery powder or date sugar
a pinch of salt
1 teaspoon vegan butter

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Instructions

If using dried shredded coconut that is not a small shred, pulse the coconut shreds in a blender to make small shred or coarse meal size shreds and set aside. Pulse for a few seconds, 3 to 4 times. Crush cardamom seeds in a mortar and pestle or press to crush using the flat edge of the knife and set aside.
Dry toast the coconut shreds in a skillet over medium low heat. Toast until most of the coconut is golden. 3 to 5 minutes. Stir occasionally to avoid burning. Add in the almond flour and mix in and remove the pan from the heat.
Make the condensed milk: Combine the milk, sugar, salt and butter in a skillet over medium heat. Bring to a boil and continue to cook for 3 to 5 minutes, until it starts to thicken a bit.
Add that to the toasted coconut. Press and mix well and continue to cook for another 1 to 3 minutes (depends on moisture content and stove). Mix in the cardamom. Stop cooking when the mixture is a cohesive dough and isn’t too liquidy or soft. There should be a bit of resistance while mixing. Move the pan off the stove. Let it cool until it is just warm and easy to handle. Then shape into balls. You can roll these balls in more coconut or chopped pistachios, dried rose petals, or coat with melted chocolate.

Notes

I like to use oat milk as some brands of coconut milk start to separate into oil and milk, when cooked for long
I like to use oat milk as some brands of coconut milk start to separate into oil and milk, when cooked for long
Variation: Use other flavors of choice like (1/2 teaspoon or more) vanilla, cinnamon or 1 teaspoon lemon zest to make lemon coconut snowballs.
Add 1 to 2 tablespoons cocoa powder with the sugar to make chocolate coconut snowballs.
Nutritional values based on one serving (2 balls)
Store covered on the counter for the day and refrigerated for up to 2 weeks
Store covered on the counter for the day and refrigerated for up to 2 weeks
This recipe contains nuts and coconut. It is naturally gluten-free. To make it soy-free, choose soy-free vegan butter.

Nutrition Information

Show Details

Calories 275kcal (14%) Carbohydrates 21g (7%) Protein 1.5g (3%) Fat 21g (32%) Saturated Fat 17.8g (89%) Sodium 48mg (2%) Potassium 151mg (4%) Fiber 4g (16%) Sugar 15g (30%) Vitamin C 0.4mg (0%) Calcium 7mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 275 kcal

% Daily Value*

Calories	275kcal	14%
Carbohydrates	21g	7%
Protein	1.5g	3%
Fat	21g	32%
Saturated Fat	17.8g	89%
Sodium	48mg	2%
Potassium	151mg	3%
Fiber	4g	16%
Sugar	15g	30%
Vitamin C	0.4mg	0%
Calcium	7mg	1%
Iron	1mg	6%