Toasted Coconut Ladoo

4.94 from 15 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 Time5

Cook Time25

Total Time30

Course: Dessert

Cuisine: Gluten-free, Indian, Vegan

Keyword: toasted coconut ladoo

Servings:

Author: Vegan Richa

Ingredients

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

US Customary - Metric

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.

Video

Notes

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

This recipe contains nuts and coconut. It is naturally gluten-free. To make it soy-free, choose soy-free vegan butter.

Nutrition