Coconut Ladoos are an Indian sweet made with fresh or dried coconut. My recipe makes the softest, creamiest ladoo and are full of real coconut flavour.
Unlike the shortcut versions, I cook desiccated coconut in milk and avoid that dry, chalky texture. Just three ingredients and a perfect melt in the mouth finish. I'm passionate about this one!
Note – This recipe has been updated from the archives – first published in September 2019. I’ve added new images and helpful content, the recipe remains the same.
So many coconut ladoo recipes rely on cutting corners - a quick mix of desiccated coconut and condensed milk, often yielding dry balls that stick to the roof of your mouth. If you've coughed after eating one of these, you'll know what I mean.
But this isn't one of those.
In my version, I take the time to slowly cook fine desiccated coconut (or even coconut flour) in plenty of milk, letting it soften, swell, and absorb flavour fully. Even if I’m making coconut ladoo with condensed milk, I still add extra milk to keep the mixture soft, almost fudgy — never dry or crumbly.
The result is a super soft, melt-in-the-mouth coconut ladoo with intense coconut flavour and a rich, creamy finish. There’s no cardamom or extras - just three ingredients: coconut, milk, and sugar. Simple, pure, and all about letting the coconut truly shine.
See the soft, creamy texture here?
And don't worry.
The recipe is not difficult - it's simple and actually very easy to follow. You just need a little bit of time. And why not, when you're taking the effort to make such an incredible sweet.
It's an easy Indian sweet for a dinner party but will have your guests impressed with your skills!
Ingredients Notes & Tips
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Desiccated coconut – the key ingredient, so it's important to get it right.
It is available in almost every supermarket and can be found in lots of varieties. I like using the fine variety. The finer, the easier for it to absorb the milk and become soft. If you can't get it, you can grind it down in a food processor.
I've also used coconut flour on many occasions like in these mango coconut ladoo, which works really well. Not to be confused with coconut powder or coconut milk powder. It doesn't act the same way.
You can of course use fresh grated coconut and follow the same steps in the recipe, but, it will require longer to roast.
Milk – full fat only for rich creaminess.
Sugar – I use granulated white sugar, and that's the only sugar I recommend to achieve the colour and flavour. I add the sugar after the milk has all cooked up to prevent the sugar burning or the ladoo becoming chewy. The milk needs some time to cook first!
How to make coconut ladoo without condensed milk
All it takes is a few simple steps:
- Lightly toast the coconut until aromatic.
- Stir it into heated milk and cook until the milk is absorbed.
- Add sugar, cook until the mixture thickens. There’s no need to make a sugar syrup — no thread stage, no thermometer.
- Shape and coat in coconut.
Lightly toasting the coconut brings out its aroma and deepens the flavour. It also removes some of the moisture from the coconut so it can absorb the milk. Toast on very low heat - the colour of the coconut shouldn't change.
Heat the milk until it comes to a boil whilst constantly stirring. Milk loves to stick to the pan and burn.
Add the toasted coconut to the milk and let it cook slowly - low and slow is the mantra here, like with many of my Indian milk sweets. Keep stirring constantly. And don't start doom scrolling on Instagram at the same time. Let the coconut fully absorb the milk until the mixture is soft and thick. You'll see it start coming together and forming a single mass.
Add sugar and keep cooking gently on a low heat it will loosen at first, then thicken again as it cooks down. Once done, it should hold together easily when pressed and feel soft and sticky.
Remove from the hot pan and allow the mixture to cool until it's just warm. Slightly warm is best for shaping. Grease your hands with a little ghee and roll into balls.
Roll each ladoo in fine coconut to coat - it gives a beautiful classic finish and extra texture.
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!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
Coconut Ladoo
Equipment
- 1 heavy bottomed pan or kadai
- 1 Spatula
Ingredients
- 2 cup desiccated coconut fine variety
- 4 cup milk whole or full-fat
- ¾ cup sugar
Instructions
- Dry roast the 2 cup desiccated coconut in a wide pan over a low flame until you can smell the coconut. Continually stir to prevent the coconut from going brown.
- Remove the toasted coconut in a plate, and set aside.
- In the same pan, heat 4 cup milk and bring it to a boil over medium heat. Keep stirring continuously.
- Once it is boiling, reduce the heat and add the toasted coconut, reserve a few spoons for decorating later.
- Keep stirring continuously and cook the mixture until the milk dries up completely.
- To the coconut mixture, add ¾ cup sugar and keep stirring. The mixture at this stage will become watery and loose as the sugar releases moisture.
- Keep stirring the coconut ladoo mixture until it starts leaving the sides of the pan and become shiny and firm.
- Remove the mixture into a wide plate and allow to cool until just warm.
- Divide the ladoo mixture into equal portions and shape into round balls using the palms of your hands. Apply a little ghee to your hands if needed.
- Roll them into the remaining desiccated coconut.
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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VC says
Coconut ladoo is one of my favorite Indian dessert recipes. There are so many beautiful memories associated with it. Loved your simple recipe, need to try it soon. Your photos are awesome too.
jcookingodyssey says
Thank you VC.
Narmadha says
Coconut ladoo looks so inviting and feel to grab from the screen. I always use condensed milk. Love the way you have used milk with sugar. Lovely treats for upcoming festival season
jcookingodyssey says
Thank you Narmadha.
Sasmita says
Awesome !!! These coconut ladoos look just like melt in mouth kind 🙂 With just 3 ingredients this a definitely easy-peasy type dessert one should try for festive time ....
jcookingodyssey says
Thanks sasmita, absolutely 🙂
Anshu says
The ladoos look absolutely mouthwatering and your clicks are making them all the more irresistible. Perfect recipe for the upcoming festive season!
jcookingodyssey says
Thank you!
Padma says
This is the quickest and easiest sweet we can prepare and can't go wrong with making this sweet. A favourite at home too!!...Such beautiful captures!!
jcookingodyssey says
Thank you Padma, totally agree coconut laddos one of the oldest and easiest Indian sweets recipe around.
cookingwithsapana says
The coconut ladoo looks so delicate and mouth watering. I always make coconut ladoo with condensed milk, this method sounds more easy and delectable.
jcookingodyssey says
Thanks Sapana, do try this method and let us know.
Mayuri Patel says
Coconut barfi or coconut laddoo is my all time favourite. Love the beautiful clicks of this mouth watering Indian sweet. These laddoos are always on my list during Diwali festival.
jcookingodyssey says
Thank you Mayuri, coconut ladoos are always hit in our family.
Motions and Emotions says
Coconut ladoos are famous in every state of India and each home has their own favourite recipe..your ladoos look awesome
jcookingodyssey says
Thank you Amrita and best part is that they all are equally delicious.
Rafeeda AR says
Definitely the best because these are made from scratch! Boiling milk till solidified surely adds so much richness to the laddoos... Totally delicious...
jcookingodyssey says
Thank you Rafeeda and that's a highlight of these coconut ladoos 🙂
Jayasri says
I am moving next door to you! All these sweets make drool! Love love coconut Ladoo. Wish I could pick one up! And your pictures are spectacular!
Lata Lala says
Gorgeous looking, pristine white coconut ladoos looks so tempting Jagruti. Your clicks are awesome and I am so tempted to make it soon for upcoming festivals.
Fabulous share.
Lata
jcookingodyssey says
Thank you Lata! Coconut Ladoos are good option to celebrate any Indian festivities.