Simple, practical, and full of everyday flavour, Toasted Coconut Ladoo is a vegan, vegetarian Gluten-free, Indian, Vegan dessert made with dried shredded coconut, seeds of 2 green cardamom pod, and almond flour in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Total time: 30 minutes
  • Yield: 5
  • Category: Dessert
  • Cuisine: Gluten-free, Indian, Vegan

Ingredients

  • 1 1/4 cups dried shredded coconut (or fresh shredded coconut)
  • seeds of 2 green cardamom pod (or use 1/2 teaspoon ground cardamom, or other flavors as vanilla, cinnamon, lemon zest etc.)
  • 2 tablespoons almond flour (optional, but recommended)
  • 1 cup oat milk or (or full fat coconut milk or cashew milk)
  • 1/2 cup or more sugar (Or coconut sugar or jaggery powder or date sugar)
  • a pinch of salt
  • 1 teaspoon vegan butter

Method

  1. If using dried shredded coconut that is not a small shred, pulse the coconut shreds in a blender to make small shred or coarse meal size shreds and set aside. Pulse for a few seconds, 3 to 4 times. Crush cardamom seeds in a mortar and pestle or press to crush using the flat edge of the knife and set aside.
  2. Dry toast the coconut shreds in a skillet over medium low heat. Toast until most of the coconut is golden. 3 to 5 minutes. Stir occasionally to avoid burning. Add in the almond flour and mix in and remove the pan from the heat.
  3. Make the condensed milk: Combine the milk, sugar, salt and butter in a skillet over medium heat. Bring to a boil and continue to cook for 3 to 5 minutes, until it starts to thicken a bit.
  4. Add that to the toasted coconut. Press and mix well and continue to cook for another 1 to 3 minutes (depends on moisture content and stove). Mix in the cardamom. Stop cooking when the mixture is a cohesive dough and isn’t too liquidy or soft. There should be a bit of resistance while mixing. Move the pan off the stove. Let it cool until it is just warm and easy to handle. Then shape into balls. You can roll these balls in more coconut or chopped pistachios, dried rose petals, or coat with melted chocolate.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.