Coconut Ladoos

These sweet coconut ladoos are made with just 3 ingredients and come together in under 15 minutes!

Course Dessert

Cuisine Indian

Diet Gluten Free, Hindu

Prep Time 0

Cook Time 15

Servings Ladoos

Calories 175kcal

Author Shinta

In a saucepan, heat the desiccated coconut, stirring regularly for 4-5 minutes. The coconut will start to get fragrant. Do not over-heat else the coconut will change color.
Add the condensed milk and mix it in with the coconut. Continue to cook on low heat, using a spatula to combine. After 18-10 minutes, the mixture will become fudge-like in consistency.
Turn off the heat and let the mixture cool slightly.
Form small balls from the mixture. Roll the balls in more desiccated coconut to coat the balls.
Optionally, you can garnish with slivers of almonds or pistachios.

For a vegan version, replace the condensed milk with full-fat coconut milk and 3/4 cup sugar. Cook until it becomes a fudge-like mass. Make balls out of the mixture, just like you would with regular coconut ladoos.
Coconut ladoos last for up to 5 days outside the fridge, in an airtight box. They will keep for a couple of weeks in the fridge when stored in an airtight box.
Shredded coconut, flaked coconut for frozen or fresh grated coconut can be used as substitutes for desiccated coconut.