Vegan coconut ladoo is a popular Indian sweet made with just a few simple ingredients. They are sweet, nutty, and perfect for satisfying your sweet cravings.
Vegan Coconut Ladoo
Course: Vegan dessertsCuisine: IndianDifficulty: Easy16
servings10
minutes10
minutes148
kcalIngredients
2 cups unsweetened shredded coconut
1 can sweetened condensed coconut milk
1/4 teaspoon cardamom powder
1/4 teaspoon nutmeg powder
1/4 teaspoon salt
Directions
- In a large mixing bowl, combine the shredded coconut, sweetened condensed coconut milk, cardamom powder, nutmeg powder, and salt. Mix well.
- Heat a non-stick pan over medium heat. Add the coconut mixture and cook for about 5-7 minutes, stirring frequently, until the mixture thickens and begins to come together.
- Remove the pan from the heat and allow the mixture to cool for a few minutes.
- Once the mixture is cool enough to handle, grease your hands with a little oil and shape the mixture into small round balls, about 1-2 tablespoons each.
- Roll each ball in some extra shredded coconut to coat the outside.
- Repeat with the remaining mixture until you have formed all of the coconut ladoos.
- Store the coconut ladoos in an airtight container in the refrigerator for up to 2 weeks.
Notes
- Use unsweetened shredded coconut to keep the coconut ladoos from being overly sweet.
- If the mixture is too sticky to shape into balls, add a little more shredded coconut until it firms up.
- To give the ladoos an extra burst of flavor, you can add a teaspoon of rose water or a pinch of saffron to the mixture.
- Roll the ladoos in some chopped nuts like pistachios or almonds for a crunchy variation.
Alterations and Modifications
Variations for Vegan Coconut Ladoo
- Chocolate Coconut Ladoos: Add some vegan chocolate chips to the coconut mixture for a chocolatey twist.
- Date Coconut Ladoos: Add some chopped dates to the coconut mixture for a naturally sweet and chewy texture.
- Cashew Coconut Ladoos: Add some finely chopped cashews to the coconut mixture for a crunchy texture.
Cooking Methods
Microwave Method: Combine all of the ingredients in a microwave-safe bowl and microwave on high for 2-3 minutes, stirring every 30 seconds, until the mixture thickens. Continue with step 3 in the main recipe.
Storage
Store the coconut ladoos in an airtight container in the refrigerator for up to 2 weeks.
Complete Nutrition Information
Nutrition Facts
16 servings per container
- Amount Per ServingCalories148
- % Daily Value *
- Total Fat
9.6g
15%
- Saturated Fat 8.2g 41%
- Total Carbohydrate
14.1g
5%
- Dietary Fiber 2.7g 11%
- Sugars 10.8g
- Protein 1.9g 4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Frequently Asked Questions (FAQs)
Can I use sweetened shredded coconut instead of unsweetened?
It’s not recommended as the sweetened shredded coconut will make the ladoos too sweet. Stick with unsweetened shredded coconut for best results.
Can I make these coconut ladoos ahead of time?
Yes, you can make them ahead of time and store them in an airtight container in the refrigerator for up to 2 weeks.
Can I freeze these coconut ladoos?
It’s not recommended as the texture may change after freezing. It’s best to store them in the refrigerator.
Please provide me with more details on the topic
I’m still learning from you, while I’m making my way to the top as well. I certainly love reading all that is posted on your site.Keep the aarticles coming. I loved it!
I together with my pals happened to be viewing the nice hints located on the blog while the sudden got a terrible feeling I never expressed respect to the web site owner for those strategies. All of the young boys had been absolutely happy to read through them and already have undoubtedly been loving these things. Thanks for really being simply kind and then for settling on certain remarkable resources most people are really desperate to be aware of. My very own honest regret for not expressing appreciation to you earlier.