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Toasted Coconut Ladoo Recipe: 6 Ingredients, 20 Minutes

Make delicious Toasted Coconut Ladoo with just 6 ingredients in 20 minutes! Perfect for a quick and tasty dessert.
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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! This post was originally published on October 14,2016.

pile of toasted coconut ladoo on a white serving plate

Just like givethere are many variations of ladoos (sweet balls) depending on the region, family, festival, and preference. This toasted coconut ladoo is amazing with the cardamom as written, or you can add other flavors of choice, like vanilla, rose water, saffron or lemon zest, cocoa, peppermint for festive flavor.

Diwaliā€”the big Hindu festival of lightsā€”is just around the corner! Make these easy ladoos as part of your Diwali feast. If you want more Indian sweets to include, also make some besan burfi (chickpea flour fudge bars), cashew cutter (cashew fudge), mango ladoodairy-free gulab jamun (doughnut holes), besan halwa (chickpea flour spoon fudge) or carrot halwa this Diwali.

close-up of toasted coconut ladoo on a white serving plateclose-up of toasted coconut ladoo on a white serving plate

Toasted coconut ladoo is incredibly simple to make. Simply toast shredded coconut until it’s nicely golden brown. Add coconut milk or coconut cream and cook for a minute, then stir in cardamom and sugar and continue to mix and cook until the liquid dries out. Cool, shape and serve!

You can use dried or fresh shredded coconut for these ladoos. Fresh shredded coconut can be found in Indian stores in the frozen section. The dried shredded coconut is often not fine enough, so pulse it a few times in a food processor to reduce the shred size so that the coconut can absorb the liquid and flavor better and make less chewy ladoos.

close-up of toasted coconut ladoo on a black plateclose-up of toasted coconut ladoo on a black plate

Why You’ll Love Toasted Coconut Ladoo

  • easy Indian dessert perfect for festival season
  • The fudgy, cardamom-scented sweet keeps well in the fridge, so you can make it ahead.
  • 6-ingredient, 20 minute recipe
  • naturally gluten-free and soy-free as long as your vegan butter is soy-free.

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  • 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 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 coconutPress and mix well and continue to cook for another 1 to 3 minutes (depends on moisture content and stove). Mix in cardamomStop cooking when the mixture is a cohesive dough and isn’t too liquid 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.

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 ā€‹ā€‹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.

Calories: 275kcal, Carbohydrates: 21g, Protein: 1.5g, Fat: 21g, Saturated Fat: 17.8g, Sodium: 48mg, Potassium: 151mg, Fiber: 4g, Sugar: 15g, Vitamin C: 0.4mg, Calcium: 7mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

toasted coconut ladoo ingredients in bowlstoasted coconut ladoo ingredients in bowls

Ingredients and Substitutions

  • shredded coconut ā€“ Dried or frozen is fine. If your coconut shreds are not fine, pulse in the blender or food processor until you have a coarse meal.
  • four almonds -For texture.
  • coconut milk ā€“ Use full-fat coconut milk. You can also use other non-dairy milks, like oat, almond, or cashew milk. Choose. soy-free milk, if needed.
  • sugar ā€“ You can use organic sugar, coconut sugar, jaggery powder, or date sugar.
  • cardamom ā€“For flavour! Grind fresh green cardamom seeds or use ground cardamom. Or substitute other flavors like vanilla, cinnamon, lemon zest, etc.
  • vegan butter ā€“ Gives these such a rich texture! Choose soy-free, if needed.

šŸ’” Tips

  • It’s so important that your coconut be finely shredded, so it can soak up the moisture from the sweetened condensed coconut milk.

How to Make Toasted Coconut Balls


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 and set aside.

Dry toast 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 switch off heat.

Make the condensed milk: Combine the coconut 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.

Combine with toasted coconutPress and mix well and continue to cook for another 1 to 3 minutes (depends on moisture content and stove).

Mix in the cardamom or any other flavors you like and continue to cook.

Stop cooking when the mixture is a cohesive dough and isn’t too liquid or soft. There should be a bit of resistance while mixing.

toasted coconut ladoo dough ready to shiptoasted coconut ladoo dough ready to ship

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 or coat with melted chocolate.

toasted coconut ladoo on a black platetoasted coconut ladoo on a black plate

What to Serve with Toasted Coconut Ladoo

This is delicious as part of your Diwali dessert spread or at any holiday party! If you want to serve with other desserts. Check out all the desserts and Diwali snacks and menu options here,

Frequently Asked Questions

Is this recipe allergy friendly?

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

Can I make these ahead?

Toasted coconut ladoo will keep for up to 2 weeks in a closed container in the refrigerator.

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