3 Ingredient Instant Coconut Ladoo

Easy and no-cook Instant coconut ladoo that are fit for any festive celebration

These Instant Coconut Ladoo are super easy, yet elegant, and are fit for any occasion. Coconut ladoos have a creamy caramel-y taste and are completely irresistible. This recipe uses just 3 ingredients and gets done in 10 minutes. It cannot get any easier than that!

A hand placing the coconut ladoo in a bowl.

Sweets and snacks are a major part of any Indian festival and we always get started with some make-ahead kinda sweets. This coconut ladoo is usually made around Diwali, as its super quick and tastes so delicious. I remember sneaking into kitchen and popping these in my mouth when mom was still making them, eating snacks when they are being made is so much fun! A light smack on the hand and a nod of approval are a common sight!

What 3 ingredients do you need to make the Instant Coconut Ladoo?

Ingredients used for coconut ladoo.
  1. Dry shredded or Desiccated coconut
  2. Condensed milk
  3. Cardamom

In fact, if you are not a fan of Cardamom, you can avoid it! Cardamom adds a very unique and refreshing flavor to the ladoo, but is completely optional.

How to make the Instant Coconut Ladoo?

It is so easy, trust me! I like using the dry coconut as is in my recipe, but if you want the coconut to be a little toasted, please do! The ladoos will not be super white, but will taste just as amazing.

  • In a large mixing bowl, add the dry coconut, cardamom powder and condensed milk. With clean hands, mix everything together till it forms a dough like sticky mixture.
  • Take some dry coconut in a separate plate to roll the ladoos in it.
  • Grease your hands with ghee or coconut oil, this will prevent the mixture from sticking to your hands.
  • Using a cookie scoop or a spoon, take a small ball of coconut mixture and roll into a smooth ball.
  • Roll the coconut ladoo in the dry coconut to coat them evenly.
  • Place the rolled ladoos on a wide plate to air dry.
Process to make the coconut ladoos.

A few quick FAQs about the Instant coconut ladoo:

Can I use fresh coconut?

This recipe specifically uses dry coconut to make it a no cook method. If you want to use fresh coconut, cook the fresh or frozen coconut for a couple minutes. Add the condensed milk and cook everything till it becomes caramel-y and sticky. That ladoo is another whole level of awesomeness!

Can I use vegan condensed milk?

Yes! I like using this Coconut condensed milk for a Vegan option.

Can I dry roast the coconut?

It is not needed to roast the coconut for this recipe, but yes, dry roasting the coconut brings out a more intense and coconutty flavor. The ladoos wont be super white, but they will taste just as amazing.

How to store the Instant coconut ladoo?

Store the ladoos in an airtight container. These ladoos stay fresh for a couple days at room temperature and for up to 2 weeks in the refrigerator.coconut ladoo in a bowl.

Can I add other flavors to the ladoo?

Yes! You can add some ground up pistachios or almonds for a more nutty flavor. Or add some saffron milk for a saffron flavored one. The best ones I have seen are rose flavored ones, just add rose syrup and they turn gorgeously pink.

Quick tips before making this ladoo:

1. Remember to grease your hands with ghee or coconut oil before making the ladoo.
2. Use a cookie or Ice cream scoop to make even sized ladoo.
3. Make sure the dry coconut doesn’t have a musty smell, store bought dry coconut sometimes smells funky. Dry roast the coconut on slow flame to get rid of the smell.

Yield: 20-24 Ladoo

3 Ingredient Instant Coconut Ladoo

coconut ladoo in a bowl.

Easy and no-cook Instant coconut ladoo that are fit for any festive celebration

Prep Time 10 minutes
Total Time 10 minutes

Instructions

  1. In a large mixing bowl, add the dry coconut, cardamom powder and condensed milk. With clean hands, mix everything together till it forms a dough like sticky mixture.
  2. Take some dry coconut in a separate plate to roll the ladoos in it.
  3. Grease your hands with ghee or coconut oil. Using a cookie scoop or a spoon, take a small ball of coconut mixture and roll into a smooth ball.
  4. Roll the coconut ladoo in the dry coconut to coat them evenly. This is optional.
  5. Place the rolled ladoos on a plate to air dry. Transfer to an airtight container to store them. They stay fresh for up to 2 weeks in the refrigerator.

Notes

  1. Grease your hands with ghee or coconut oil before making the ladoo.
  2. Use a cookie or Ice cream scoop to make even sized ladoo.
  3. Make sure the dry coconut doesn't have a musty smell, store bought dry coconut sometimes smells funky. Dry roast the coconut on slow flame to get rid of the smell.

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Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 112Total Fat: 7gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 62mgCarbohydrates: 12gFiber: 2gSugar: 8gProtein: 1g

Nutrition information isn’t always accurate.

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