Say hello to my Coconut Almond Ladoo - a beautiful Indian milk sweet made with almond flour, milk and sugar. I use coconut flour instead of desiccated coconut so they're extra soft and not sticky.
Skip the Shortcuts — This Is My Way To Get Truly Soft Coconut Almond Ladoo
This is my go-to way of making coconut ladoo. I made these for my Dad's birthday and he told me that this is the only way I should ever make ladoo from now on!
Using coconut flour instead of desiccated coconut makes all the difference. It gives a much softer texture that doesn’t dry out or stick in your mouth.
Combined with almond flour, milk and sugar, the result is rich, delicate and genuinely melt-in-the-mouth. It’s a small change, but it completely transforms the final texture.
I don’t take shortcuts here.
There’s no condensed milk or quick fixes. The coconut and almond flour are gently cooked in milk (and sometimes a little cream for extra indulgence), giving them time to absorb the moisture properly. Each grain softens and swells, which is what creates that smooth, soft texture. It’s something I’ve learnt from making this recipe again and again, and it really shows in the final result.
This is the same method I use in my classic coconut ladoo, and it’s one I keep coming back to for that consistently soft finish.
It's my go-to easy Indian dessert for dinner parties and special occasions.
Give this version a try - I guarantee you’ll taste the difference straight away.
Hayley x
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Coconut flour - I specifically use coconut flour which is very fine. Fine desiccated coconut works well too as we are going to be cooking it in plenty of milk.
Almond flour - I buy my almond flour for ease. I specifically use blanced almond flour which is creamy white in colour.
I toast both the coconut flour and almond flour together to get rid of the raw taste.
Milk - I use full fat milk.
I often add in a little fresh cream once the ladoo mixture is cooked to add extra indulgence. I've left it optional, but it is well worth adding.
Sugar - regular white granulated sugar.
Optional flavour additions:
Cardamom powder - a pinch of my homemade cardamom powder makes its way into most of my Indian sweet recipes. It adds a delicate flavour which is unique to desserts.
Hayley's Recipe Tips
- I’ve found keeping the heat low while toasting the coconut and almond flour makes all the difference—anything higher and they catch very quickly and turn bitter.
- Stirring constantly might feel a bit tedious, but I’ve learned it’s the best way to get an even cook and avoid any burning at the base.
- I always reach for a heavy-based pan here, as it helps the mixture cook more gently without sticking.
- When adding the milk, I let it reduce slowly on a low heat—I’ve found rushing this step affects the final texture and can make it less smooth.
- You’ll notice the mixture come together and start leaving the sides of the pan; that’s when I know it’s ready to move on.
- If it feels too soft to roll straight away, I usually just let it sit a little longer—I've found it firms up nicely as it cools.
- I like to lightly grease my hands with ghee before rolling, it makes shaping easier and gives a smoother finish.
- For a firmer ladoo, I tend to cook the mixture a touch longer until it holds its shape more easily.
- I sometimes adjust the sugar slightly depending on preference—I've found it’s quite forgiving either way.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Coconut Almond Ladoo
Ingredients
- 2 cups coconut flour
- 1 cup almond flour
- 2 cups milk
- 1 cup sugar
- ¼ cup fresh cream optional. I've used double cream.
- ½ teaspoon cardamom powder
- 1 teaspoon ghee
Instructions
- Heat a pan on low and add the 2 cups coconut flour and 1 cup almond flour. Gently toast for 1–2 minutes, stirring continuously to prevent burning.
- Pour in 2 cups milk and cook on a low heat, stirring regularly, until the milk is fully absorbed and the mixture thickens.
- Add 1 cup sugar and ¼ cup fresh cream if using. Continue to cook, stirring, until the mixture thickens further, comes together as a mass and starts to leave the sides of the pan.
- Add the ½ teaspoon cardamom powder and 1 teaspoon gheeand mix well.
- Allow the mixture to cool until it is comfortable to handle.
- Lightly grease your hands with extra ghee, then divide and roll the mixture into smooth, even ladoo.
- Garnish with rose petals and chopped nuts if desired.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
I like how these coconut almond ladoos come together so easily, with that soft, nutty sweetness that feels perfect for festive moments or a little treat with tea.