Coconut Ladoo (the softest ever!)

Coconut Ladoo are delicate, fresh and creamy Indian coconut fudge balls. They are a hugely a popular Indian sweet recipe prepared during Indian festivals such as Ganesh Chaturthi, Navratri, Diwali, Holi or Raksha Bandhan.

These easy and sumptuous Nariyal ladoo are made using only 3 main ingredients – desiccated coconut, milk, and sugar. Here is how to make the best coconut ladoos.

Coconut Ladoo, aka coconut laddu, nariyal laddu and nariyal ke laddu, are an easy Indian sweet made with simple ingredients.

Coconut is first toasted until it is aromatic and is then cooked in milk and sugar until thick.

A small portion of the mixture is rolled into a smooth ball and sometimes topped with dry fruits (nuts) and edible silver leaf.

This particular recipe does not require you to prepare a sugar syrup – no need to worry about a thread consistency or thermometer!

The sweet balls are served during the festival season, particularly Hindu festivals or at a special occasion.

Other popular ladoo recipes include besan ladoo, mango coconut and badam ladoo, rava laddu, Churma Ladoo and Moong Dal Ladoo. Kuler Ladoo is one of the easy ladoo recipes made from millet flour.

This laddu recipe has similar flavours to Coconut Barfi.

Why you will love this recipe

A yummy recipe that is great for the festive season or any time of the year.

Made with minimal ingredients and less cooking time compared to other Indian sweets.

Make the recipe vegan by using coconut milk instead of dairy milk. Use a little coconut oil instead of ghee to aid in rolling the small balls.

Naturally gluten-free.

Easy to follow recipe with step by step pictures.

Try our 19 Best Barfi Peda Recipes or Indian Sweets with Milk – find modern and traditional Indian desserts made with regular milk, milk solids, milk powder or condensed milk.

Coconut Ladoo Ingredients (without condensed milk)

Full measurements and detailed recipe are in the recipe card below where you can also leave a star rating

Desiccated coconut – the key ingredient.

It is available almost everywhere and can be found in lots of varieties, but here we are using the fine variety. Note that this is not the same as coconut powder. However, coconut flour can be used for this recipe.

I have used medium size desiccated coconut for rolling the ladoo in, but you can use the same fine variety if you like.

You can of course use fresh grated coconut but it will require longer to roast.

Milk – Whole milk works best as this milk has more fat which provides a richer and creamy taste.

Sugar – Normal white granulated sugar works fine.

Optional / Variations

Add a teaspoon cardamom powder to give wonderful flavour and nice aroma.

Add rose syrup or rose water to make Rose Coconut Ladoo

Mix in cocoa powder to make chocolate ladoo

Pro Tips

Always use a nonstick or heavy bottom pan to prepare coconut ladoo.

Cook the ladoo mixture on a very low heat to avoid sticking the mixture to the bottom of the pan. Never use high heat as all ingredients can easily burn.

Fresh ingredients – Use fresh milk that is well in date. Never use rancid desiccated coconut, if you use the expired shelf life or stale coconut, the freshness of the ladoo is not guaranteed. If the coconut is yellowish. very dry or brittle, that means that batch of coconut has gone bad.

I have used fine variety of desiccated coconut but you may use medium too.

It is always best to add sugar when the milk totally dries up.

For hard ladoos, crumble again and cook on low heat with a little milk to soften the mixture.

How to make delicious Coconut Ladoo

It is a quick recipe in which you simply have to mix dry coconut and condensed milk together.

I prefer the traditional way as the however, for an easy recipe, you can try the instant method.

Frequently Asked Questions:

How long do coconut ladoos stay fresh?

These ladoos stay fresh for a couple of days at room temperature around 18-20C, refrigerate if you want to keep for a long time – up to 1 week. Bring it to room temperature before serving.

Can I add any flavours or nuts to it?

Although these coconut ladoos are so delicious as they are, you may add cardamom powder or extract, saffron or rose water. Nuts such as cashews, pistachio, almonds can be added into the mixture before rolling the ladoos or garnish after shaping.

Are coconut ladoos suitable for Navratri fasting?

Absolutely yes, also these ladoos are naturally gluten-free too.

Other Coconut Recipes

• Fruity coconut rice pudding
• Coconut milk paratha
• Coconut, Pineapple Thai fried rice 
• Eggless Mango Coconut Pancakes 

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Coconut Ladoo (Nariyal Ladoo)

Hayley Dhanecha

Coconut Ladoo are delicate, fresh and creamy Indian coconut fudge balls. are a hugely a popular Indian sweet recipe prepared during Indian festivals such as Ganesh Chaturthi, Navratri, Diwali, Holi or Raksha Bandhan. These easy and sumptuous Nariyal ladoo are made using only 3 main ingredients – desiccated coconut, milk, and sugar.

5 from 3 votes

Print Recipe Pin Recipe

Cook Time 45 minutes mins

Course Desserts, Snack

Cuisine Indian

Servings 25 Ladoo

Calories 69 kcal

Equipment

• 1 pan or kadai
• 1 Spatula

Ingredients

  

1x2x3x

• ▢ 2 cups coconut fine desiccated
• ▢ 4 cup milk whole
• ▢ ¾ cup sugar more or less

Cook ModePrevent your screen from going dark

Instructions

 

• Dry roast the 2 cups coconut in a wide and large nonstick pan or frying pan over low flame for a couple of minutes. Continually stir to prevent the coconut from going brown.
• Remove the roasted coconut in a plate, and keep it aside for later use.
• In the same, pan heat 4 cup milk and bring it to a boil over medium heat.
• Once it is boiling, the heat low 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 3/4 cup sugar and keep stirring. The mixture at this stage will become watery and loose as the sugar releases moisture. Add the ground cardamom if using.
• Keep stirring the coconut ladoo mixture until the mixture starts leaving the sides of the pan and become shiny and firm.
• Remove the mixture into a wide plate and cool to room temperature.
• Divide the ladoo mixture into a equal portions and make round balls using the palms of your hands. Apply a little ghee to your hands if needed.
• Roll them into the remaining desiccated coconut.
• Once totally cool, store in an airtight container.

Video

Notes

I have used medium size desiccated coconut for rolling the ladoo, but you can use fine variety if you like.
Add teaspoon of cardamom powder for cardamom flavour coconut ladoo.

Have you tried my 3 ingredient coconut balls recipe yet?

Nutrition

Nutrition Facts

Coconut Ladoo (Nariyal Ladoo)

Serving Size

 

1 ladoo

Amount per Serving

Calories

69

% Daily Value*

Fat

 

3

g

5

%

Saturated Fat

 

3

g

19

%

Polyunsaturated Fat

 

0.1

g

Monounsaturated Fat

 

0.4

g

Cholesterol

 

5

mg

2

%

Sodium

 

16

mg

1

%

Potassium

 

81

mg

2

%

Carbohydrates

 

9

g

3

%

Fiber

 

1

g

4

%

Sugar

 

8

g

9

%

Protein

 

1

g

2

%

Vitamin A

 

63

IU

1

%

Vitamin C

 

0.2

mg

0

%

Calcium

 

49

mg

5

%

Iron

 

0.2

mg

1

%

* Percent Daily Values are based on a 2000 calorie diet.

The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.

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