Vegan Coconut Ladoos

Vegan Coconut/Nariyal ladoos is a simple and easy Indian sweets recipe that can be made in just 15 minutes! These coconut balls are delicious!

Course Dessert, Snack

Cuisine Indian

Prep Time 5

Cook Time 10

Servings ladoos

Calories 95.9kcal

Author Priya Lakshminarayan

Equipment

Ingredients

2 tablespoon coconut oil or vegan ghee
1 cup sweetened coconut flakes
½ cup coconut milk at room temperature
1 tablespoon sugar
1 tablespoon chopped mixed nuts
¼ teaspoon cardamom powder
some coconut powder for coating

Instructions

Pulse the sweetened coconut flakes in the mixer grinder to a powder.
Heat vegan ghee or coconut oil in a nonstick pan. Once it melts, add the sweetened coconut powder and roast for 2 minutes over a medium flame. Keep stirring continuously.
Then add the coconut milk and mix it together and cook till the milk gets absorbed by the coconut. It could take around 2-3 minutes. Keep the flame on medium.
Then add sugar, cardamom powder, and chopped nuts. Keep mixing over a medium flame till all the sugar is dissolved.
The coconut mixture will eventually not stick to the sides of the pan and come together like a cohesive dough. This could take 4-5 minutes.
If its not coming together after 5 minutes, add almond flour to help bind it.
Do not overcook the mixture, else the ladoos will turn out hard.
You can test by pinching a small portion of the mixture to see if it can be rolled.
Take it off the flame, transfer to another plate and allow it to cool down a bit. It should still be warm though.
Grease your palms with coconut oil and shape the mixture into medium sized balls.
Use a tablespoon measure or a cookie scoop to make even sized portions. Using your palm, shape them into round balls by pressing lightly.
Repeat with the rest of the mixture to form more ladoos.
Place the ladoos in the fridge for 15 minutes. Take them out and then roll them over some coconut powder.

Notes

If using canned coconut milk, thin it down. If using it from the carton, then it's perfect. Coconut milk works best in this recipe but you can use any other non-dairy milk.

If you have leftover coconut pulp from making coconut milk, you can use that to make vegan coconut ladoos and avoid any wastage.

Always remember to use the same measuring cup to measure all the ingredients to ensure a failproof recipe.

Nutrition