Toasted Coconut Ladoo(Cardamom Coconut balls)

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.

Just like dal, there 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.

Diwali — the big Hindu festival of lights– 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), kaju katli (cashew fudge), mango ladoo, dairy-free gulab jamun (doughnut holes), besan halwa (chickpea flour spoon fudge) or carrot halwa this Diwali. 

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 often is 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.

Why You’ll Love Toasted Coconut Ladoo

• easy Indian dessert perfect for festival season
• 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.

Ingredients and Substitutions

• shredded coconut – 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.
• almond four – For texture.
• coconut milk – 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 – You can use organic sugar, coconut sugar, jaggery powder, or date sugar.
• cardamom – For flavor! Grind fresh green cardamom seeds or use ground cardamom. Or substitute other flavors like vanilla, cinnamon, lemon zest, etc.
• vegan butter – Gives these such a rich texture! Choose soy-free, if needed.

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 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 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 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 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. 

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. 

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.