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Vegan Coconut Ladoo

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

Recipe by AKCourse: Vegan dessertsCuisine: IndianDifficulty: Easy


Prep time


Cooking time






  • 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


  • 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.


  • 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.


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.

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