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Toasted Coconut Ladoo
4.9 from 48 votes

Toasted Coconut Ladoo

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.

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 5 Serving

Amount Per Serving

Calories 275

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.