Vegan Richa

Vegan Food Blog with Healthy and Flavorful Vegan Recipes

  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact

Toasted Coconut Balls – Toasted Coconut Ladoo

October 14, 2016 By Richa 55 Comments

Jump to Recipe   Print Recipe

Toasted Coconut Balls – Toasted Coconut Cardamom Ladoo. 4 Ingredients! Ready in 20. Soft balls of coconut, coconut milk, cardamom and coconut sugar to celebrate the (Indian) festival season. Use other flavors of choice like vanilla, cardamom or lemon zest to make lemon coconut snowballs. 

Jump to Recipe   

Toasted Coconut Balls - Toasted Coconut Cardamom Ladoo. Soft balls of coconut, coconut milk, cardamom and coconut sugar to celebrate Indian festivals. 4 Ingredients. 20 mins. Use other flavors of choice. | VeganRicha.com

Just like Dals, there are many many variations of Ladoos (Sweet balls) depending on the region, family, festival and preference. These fudgy balls of coconut have just 4 ingredients. Shredded coconut, coconut milk, cardamom and sugar or sweetener of choice. 

Toast the shredded coconut until nicely golden brown. Add coconut milk or coconut cream and cook for a minute. Add cardamom and sugar and continue to mix and cook until the liquid dries out. Cool, shape and serve! You can use dried shredded coconut or fresh shredded coconut for these Ladoos. Fresh shredded coconut can be found in Indian stores in the frozen section. Or if you can find a fresh coconut, shred your own (I kid, I never do that :)). The dried shredded coconut often is not fine. Pulse it a few times to reduce the shred size so that the coconut can absorb the liquid and flavor better and make less chewy ladoos. I use cardamom in these ladoos because I love fresh cardamom and this is a ladoo. Use other flavors such as a dash of vanilla extract, some lemon zest for some amazing zesty coconut balls. 

Toasted Coconut Balls - Toasted Coconut Cardamom Ladoo. Soft balls of coconut, coconut milk, cardamom and coconut sugar to celebrate Indian festivals. Use other flavors of choice. #vegan #glutenfree #nutfree #ladoo #recipe| VeganRicha.com

Diwali, the big Hindu festival of lights is around the corner. Make these easy ladoos, some Besan Burfi (chickpea flour fudge bars),  Kaju Katli (cashew fudge), Mango ladoo, and dairy-free Gulab jamun (doughnut holes), Besan Halwa (chickpea flour spoon fudge) or Carrot Halwa this Diwali. 

Video: 

Print Recipe
4.93 from 13 votes

Toasted Coconut Balls - Toasted Coconut Ladoo Recipe

Toasted Coconut Balls - Toasted Coconut Cardamom Ladoo. 4 Ingredients! Ready in 20. Soft balls of coconut, coconut milk, cardamom and coconut sugar to celebrate Indian festivals. Use other flavors of choice. Makes 8 to 10 balls
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dessert
Cuisine: Gluten-free, Indian, Vegan
Servings: 5
Calories: 275kcal
Author: Vegan Richa

Ingredients

  • 1.5 cups (120 g) dried shredded coconut or fresh shredded coconut
  • 1 cup (226 ml) full fat coconut milk or coconut cream for fudgier
  • seeds of 1 green cardamom pod or use other flavors as vanilla, cinnamon, lemon zest etc.
  • 1/3 cup (66.67 g) or more raw sugar coconut sugar or jaggery powder or date sugar
  • a pinch of salt

Instructions

  • If using dried shredded coconut, 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 in a skillet over medium low heat. Toast until most of the coconut is golden. 3 to 5 mins. Stir occasionally to avoid burning.
  • Add coconut milk/cream and cardamom, cook for 2 mins.
  • Add sugar and salt, increase heat to medium and cook for 15 to 20 mins, or until the mixture completely absorbs the liquid and does not leak any moisture when squeezed or pressed.
  • Cool to room temperature, them shape into balls. Serve!
  • Keep covered on the counter for the day and refrigerated for upto a week.

Video

Notes

Use other flavors of choice like (1/2 tsp or more) vanilla, cinnamon or 1 tsp lemon zest to make lemon coconut snowballs.
Add 1 to 2 Tbsp cocoa powder with the sugar to make chocolate snowballs.
Nutritional values based on one serving ( 2 balls)

Nutrition

Nutrition Facts
Toasted Coconut Balls - Toasted Coconut Ladoo Recipe
Amount Per Serving
Calories 275 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 17.8g111%
Sodium 48mg2%
Potassium 151mg4%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 15g17%
Protein 1.5g3%
Vitamin C 0.4mg0%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Toasted Coconut Balls - Toasted Coconut Cardamom Ladoo. Soft balls of coconut, coconut milk, cardamom and coconut sugar to celebrate Indian festivals. Use other flavors of choice. | VeganRicha.com

Filed Under: diwali, gluten free, indian sweet, Indian Vegan Recipes, nut free, soy free Tagged With: vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

« Chilli Tofu – Indian Chilli “Paneer” Recipe
Vegan Laksa – Malaysian Curry Laksa Soup Recipe »

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. emily says

    October 16, 2016 at 11:43 am

    5 stars
    Wow! i made these with vanilla and they came out beautifully.

    Reply
    • Richa says

      October 16, 2016 at 12:42 pm

      Great Thanks.

      Reply
  2. Julie says

    October 16, 2016 at 7:03 pm

    Hi, do you suggest coconut milk from a can or coconut milk such as Silk brand (sweetened or unsweetened))?

    Reply
    • Richa says

      October 16, 2016 at 7:17 pm

      I use canned, but silk would work too. Is using sweetened, use less sugar.

      Reply
  3. Aayushi says

    October 17, 2016 at 3:43 am

    This looks so amazing! Can’t wait to try 🙂 It says serves 6 but approx how many balls does it make?

    Reply
    • Richa says

      October 17, 2016 at 11:46 am

      Makes 10 or more balls

      Reply
  4. Shelby Kurmey says

    October 18, 2016 at 9:39 am

    The ingredients list includes salt but you don’t say where to add it. I am also wondering for the other flavors how much would you suggest adding?
    Thank you
    Your recipes are helping me to vary our diet & go vegan a lot more often.

    Reply
    • Richa says

      October 18, 2016 at 10:41 am

      Add it with the sugar. for the other flavors, i would use 1/2 tsp vanilla or cinnamon, and a tsp of lemon zest.

      Reply
  5. Soumya says

    October 20, 2016 at 11:43 am

    Hey Richa,

    Loved the video! Quick question: Can we use frozen grated coconut easily available in indian stores? If yes, would you just defrost it? Thanks!

    Reply
    • Richa says

      October 20, 2016 at 12:18 pm

      Yes, totally. Thats what i do when i need fresh coconut. Thaw and use. The toasting time might be a few mins longer.

      Reply
  6. Kelly says

    November 3, 2016 at 9:01 am

    Hi! These look delicious and I can’t wait to try them. One question-do you think I could substitute the sugar for pure maple syrup? Not sure how substituting a dry ingredient for a liquid one would work. Thanks so much in advance 🙂

    Reply
    • Richa says

      November 3, 2016 at 10:36 am

      you may be able to use maple. the result will be a bit sticky, but you can roll those in shredded coconut or cocoa to keep the exterior less sticky. Once the coconut is toasted, let it cool slightly and add maple syrup. Add just enough when the coconut starts to stick easily. Chill and shape into balls.

      Reply
      • Kelly says

        November 3, 2016 at 11:16 am

        Ok perfect, thank you so much!

        Reply
  7. Marissa says

    November 4, 2016 at 9:45 pm

    5 stars
    These are very good

    Reply
  8. Sheridan says

    January 3, 2017 at 12:07 am

    Mine still squeeze out with liquid ???? I have tried cooking longer but it starts to burn. What am I doing wrong?

    Reply
    • Richa says

      January 4, 2017 at 11:26 am

      hmm, maybe the coconut is a bit old and is not absorbing the liquid well. cook for a bit longer on low heat so the coconut doesnt burn. You can also make bars with it by pressing the mixture in parchment lined loaf pan. Press with another parchment on top until the mixture is well packed. Refrigerate for an hour or so then cut up into bars.

      Reply
  9. Ruchy says

    March 14, 2017 at 5:26 pm

    5 stars
    I made these today! Turned out great! I added crushed pecans and some flax seeds. I also used a blend of Pyure and Xyla to make them keto-friendly. The whole family loved them! Thanks 🙂

    Reply
    • Richa says

      March 14, 2017 at 6:50 pm

      Awesome!

      Reply
  10. Rudi says

    May 7, 2017 at 3:47 am

    Hi there! This looks fantastic will be trying today. Re the cardamom,can I use dried cardamom pods Andy just remove the small seeds from that perhaps after placing in boiling water to soften?

    Reply
    • Richa says

      May 7, 2017 at 10:20 am

      Hi Rudi, the black seeds are the edible part. You can discard the outer green skin. In this recipe, you crush the seeds in a mortar and pestle or spice grinder to make a coarse meal and use. You can also powder them in a spice grinder and store. they dont need to be soaked.

      Reply
      • Rudi says

        May 7, 2017 at 10:39 am

        5 stars
        Many thanks, very helpful!

        Reply
  11. Jill says

    November 16, 2017 at 12:05 pm

    I used pretoasted flakes…still toasted for a min. and there seems to be a lot of oil once the liquid is gone. Has this happened to you?

    Reply
    • Richa says

      November 17, 2017 at 11:20 am

      hmm i think its probably the double toasting. You can instead heat up the wet ingredients for a few minutes to thicken, then add the toasted flakes and mix in for a few seconds, take off heat and form balls.

      Reply
      • Jill says

        November 21, 2017 at 7:06 am

        Thank you! I’ll give it a try. They still tasted great…rolled them in some cocoa powder which seemed to help with some of the excess oil.

        Reply
  12. Anika says

    January 17, 2018 at 7:21 am

    Is it possible to use regular sugar instead of coconut sugar? It is quite expensive for a student 😅 but I want to try this recipe out

    Reply
    • Richa says

      January 17, 2018 at 11:02 am

      yes use any sugar 🙂

      Reply
  13. Cyndi says

    February 13, 2018 at 3:50 pm

    5 stars
    Very delicious and so quick and easy to make. Will be making these again

    Reply
  14. Vidhi Gupta says

    February 23, 2018 at 8:18 am

    4 stars
    Kindly tell me how to make these without coconut cream or milk. I am on vegan low calorie diet

    Reply
    • Richa says

      February 23, 2018 at 9:41 am

      soy milk might work. These are coconut ladoo, so all of it is coconut. The flakes have high calories too

      Reply
  15. Shiffali says

    August 28, 2018 at 2:42 am

    5 stars
    How can I use fresh grated coconut? Do I need to grade it and then grind it or grade it , toast it and then grind?

    Reply
    • Richa says

      September 1, 2018 at 8:14 pm

      Grate it, toast it for a bit (not too long, fresh coconut does not toast well) and then continue with the recipe. If grated coconut is fine texture, then you do not need to grind it. But if you do grind it, do it before you toast.

      Reply
  16. Joey says

    September 10, 2018 at 11:35 am

    Can these be made ahead of time and frozen? I’m making a large assortment of sweets for a party in 2 weeks.

    Reply
    • Richa says

      September 10, 2018 at 11:49 am

      I havent tried freezing them. freeze a batch and see how they thaw out.Hopefully they wont fall apart. You can possibly add some more binding such as coconut flour so that the balls are more compact rather than fluffy soft (with the shredded coconut texture). I think compact balls would freeze better. The fluffy ness in the balls might tend to thaw into crublyness.

      Reply
  17. Mittal says

    July 4, 2019 at 5:02 pm

    5 stars
    Hi Richa,

    Thanks for this recipe. I recently turned vegan and didn’t know what kind of desserts I could make for myself. I followed your recipe (added water instead of coconut milk) and it turned out very well. 🙂

    Cheers
    M G

    Reply
  18. Rini Shah says

    September 2, 2019 at 8:00 am

    5 stars
    Hello! Richa I follow your recipes, more so now as half my family is vegan! Today I made the coconut laddoo for Ganpati Chauth! Thank you for all the yummy vegan recipes!

    Reply
  19. Uma says

    October 2, 2019 at 6:24 am

    Can I use cow milk instead of coconut milk? I am not vegan 😉

    Reply
  20. Komy Singh says

    October 23, 2019 at 3:08 pm

    Sorry the coconut ladoo became rock hard after shaping them. I had to microwave them so often them. Can we modify the recipie so they are not so hard

    Reply
    • Richa says

      October 23, 2019 at 10:26 pm

      The sugar might have got cooked longer. When thesugar and liquid gets cooked too long, the sugar start to reach hard candy state,ie. oncooling it will harden.Cook for a min orso less.You can also add in 2 tbsp almond flour in the ladoo. that will ensure that the ladoos have texture that doesnt harden even if the sugar hardens a bit

      Reply
  21. Reshma says

    November 30, 2019 at 4:57 am

    5 stars
    Yummy. Tried these. They r the best

    Reply
    • Richa says

      November 30, 2019 at 10:47 am

      Thanks!

      Reply
  22. sharon says

    December 10, 2019 at 12:04 pm

    5 stars
    I love this recipe my husband want meatless and this works out just fine have made four times we love it

    Reply
    • Richa says

      December 10, 2019 at 1:32 pm

      awesome!

      Reply
  23. Komal says

    February 10, 2020 at 6:28 pm

    Hi, can u help with with keto version, how much stevia will go in it . TIA

    Reply
    • Richa says

      February 12, 2020 at 1:13 pm

      you can probably use stevia and cashew cream + cornstarch. cashew cream will thicken on heating and hold theladoo together

      Reply
  24. BHAWANA SIROHI says

    May 18, 2020 at 9:42 pm

    Dont have coconut milk/cream with me? Can i use soya milk or normal full cream milk?

    Reply
  25. Reshma Shah says

    July 17, 2020 at 3:15 am

    Hi…Was looking for a naturally sweetened coconut ladoo and came across yours. I wanted to ask if we can toast coconut flour also along with dessicated coconut to make ladoos thereby reducing lill quantity of dessicated coconut. I have lot of coconut flour lying with me so thought of using it .

    Thanks

    Reply
    • Richa says

      July 17, 2020 at 5:01 pm

      You can use a quarter of amount coconut flour. Too much coconut flour will make the ladoos too dry and Sandy. Try my Coconut flour brownies And other coconut flour recipes

      Reply
  26. Viraj shah says

    July 26, 2020 at 9:16 pm

    5 stars
    Hi. Its a great recipe. Just wanted to know, what is the shelf life of these balls?? And how long we can keep them at room temperature ?

    Reply
    • Richa says

      July 27, 2020 at 9:21 am

      Depends on your climate. refrigerate if keeping more than 2 days. They’ll last in the fridge for a month

      Reply
  27. Richa Anand says

    October 23, 2020 at 8:42 am

    Hi Richa
    Lovely recipe
    Can I add condensed milk instead of milk and sugar?

    Reply
    • Vegan Richa Support says

      October 23, 2020 at 9:40 am

      that’s a great idea – it will work perfectly !

      Reply
  28. Prachi says

    December 16, 2020 at 11:41 pm

    5 stars
    Dear Madam, can we use dairy milk in place of coconut milk/ coconut cream.

    Thanks.

    Reply
    • Richa says

      December 17, 2020 at 7:00 am

      I don’t recommend using dairy. You can use just plain water or a sugar syrup made with water and sugar to single thread consistency

      Reply
  29. Nicky says

    March 21, 2021 at 4:55 am

    5 stars
    Excellent recipe! I was looking for a quick and easy dessert and this worked perfectly!!! 🙂

    Reply
    • Vegan Richa Support says

      March 22, 2021 at 7:21 pm

      yay

      Reply

ORDER TODAY!

Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

Lets get Social! Join 1Million followers and friends

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Vegan Richa 's Indian Kitchen Cookbook
Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

Affiliate Links

All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

LINKSPOPULAR POSTSKEEP IN TOUCH
My Favorite ThingsBuffalo Chickpea PizzaYouTube
Recipe IndexLentil Quinoa LoafFacebook
Advertise, Work With MeCrispy Orange CauliflowerInstagram
Privacy PolicyPumpkin Cinnamon RollsPinterest
Terms Of UseSweet Potato Peanut BurgersTwitter
Copyright and Disclaimers
Copyright © 2021 Vegan Richa LLC