Coconut Ladoo (Nariyal Ladoo)

Coconut Ladoo is a traditional, soft and creamy Indian coconut fudge ball made with shredded coconut, condensed milk and cardamom. This quick and easy coconut ladoo recipe can be made in the microwave or stovetop, and is ready in 10-15 minutes.

This quick recipe comes together with just 5 ingredients, and is perfect for weeknight celebrations!

Growing up, we always had an assortment of Indian sweets around festivities, especially during Diwali. My mom would make some mithai (Indian sweets) at home and we would buy some from a local sweet shop. Coconut Ladoo, also known as Nariyal Ladoo, has been my favorite since childhood.

Years ago while glancing through my mother-in-law's recipe book, I found this quick recipe for coconut ladoo using a handful of easily available ingredients. She used to make this dessert when unexpected guests showed for up for dinner 🙂

It has since become a must-have Diwali sweet in my home. Sharing that simple recipe with you all today!

What is Coconut Ladoo?

Coconut Ladoo or Nariyal Ladoo is a traditional Indian fudge-like sweet that is made with dried coconut flakes, condensed or dried milk and sugar (or jaggery).

Ladoo, or Laddu, refers to the spherical shape of this dessert. The texture of coconut ladoo is exactly like fudge- it's soft, chewy and melts in your mouth!

Coconut Ladoo Recipe- Two Ways!

In this recipe I show you how to make these ladoo two ways - in the microwave, as well as the stovetop version. Here's why you will love this recipe:

• Dessert is ready in 10-15 minutes from start-to-finish, making it doable (and ideal) for weeknight festivities.
• This sweet treat is finger-food friendly, you can just pick one and pop-in-your-mouth, no extra utensils needed. (perfect for parties)
• It's completely Vegetarian and Gluten-Free, with easy swaps for making it Vegan & dairy-free!
• It is a portable and make-ahead dessert recipe that works great for potlucks and parties.

Ingredients - Notes & Substitutions

This delectable Indian dessert is made with pantry ingredients and can be done in no time. All you need is 5 ingredients including shredded coconut, sweetened condensed milk, milk, ghee and cardamom.

The gel food coloring is optional, but adds that special, festive flair, and most importantly, kids love it!

• Coconut: Shredded, desiccated unsweetened coconut is what you want for this recipe. This has to do with shape and texture. Desiccated coconut is shredded, chipped or powdered coconut that has been further dried (regular shredded coconut has larger flakes). Scroll to see notes for using fresh coconut.
• Condensed Milk: Sweetened condensed milk is easily found in the baking aisle of most supermarkets. Use the amount required in the recipe. Transfer the remainder of the can to an airtight container and place it in the fridge. Or, use it up in no-churn Kulfi ice cream.
• Milk: Although optional, it helps the ladoo stay soft for longer. Use 2% or whole milk.
• Cardamom: Ground cardamom adds an aromatic finish to these ladoo. For best flavor, remove seeds from 2-3 green cardamom pods and grind them using a spice grinder or mortar & pestle. For alternative flavorings, you can use saffron (dissolved in 1 teaspoon water), or a few drops rose water.
• Gel Food Coloring: The blush pink color brings me back to my childhood, so occasionally I like to add 2 drops of pink food coloring. As always, go for the coloring of your choice and feel to skip it altogether.

This laddu recipe come together very easily and quickly in the microwave as well as stovetop, so suit your convenience and enjoy these delicious coconut ladoo in 10-15 minutes!

Coconut Ladoo in Microwave

You can make these snow-covered coconut fudge balls in 6 easy steps! Here's how:

1. Add desiccated coconut to a microwave safe bowl and heat it in two 30-second increments in the microwave, stirring in between. This helps the dried coconut become moist and release its flavor (Pic 1).
2. Add condensed milk, milk and ghee to the coconut and mix well. Pop it back in the microwave for a total of 2-3 minutes, taking it out EVERY 30 seconds and stirring it well. Since microwave temperatures vary, keep an eye on your mix starting at the 2 minute mark (Pic 2).
3. The coconut mix is done when it forms a soft dough. It takes me 3 minutes to get that texture (Pic 3).
4. Add cardamom powder and mix well (Pic 4).
5. To make ladoos, take about a tablespoon of the dough in your hands and roll it in a circular motion between your palms to form a soft ball. (Pic 5).
6. Coat each ladoo in the reserved desiccated coconut (Pic 6).

Coconut Ladoo Recipe - Stovetop

This sweet, also known as rava laddu, can be made on the stovetop in a heavy bottom pan. Simply follow these instructions:

• Heat the pan over medium heat. Add desiccated coconut and saute for 30 seconds, stirring continuously. This helps the dried coconut become moist and release it's oils and flavor. (pic 1)
• Add condensed milk, milk (if using) and ghee to the coconut and mix well. Keep stirring every 2 minutes so that the mix doesn't stick to the bottom and burn. (pic 2)
• Stir till the liquid starts drying and the mix reaches a soft dough-like consistency. Keep a close eye on your mix starting at the 10 minute mark. It can take between 12-13 minutes, depending on your stove heat level. (pic 3)
• Turn off the heat and add cardamom powder. Mix well. (pic 4)

• Take a tablespoon of the dough in your hands and roll it in a circular motion between your palms to form a soft ball. (pic 5 & 6)
• Coat the ladoo in the reserved desiccated coconut and enjoy. (pic 7 & 8)

Coconut ladoo Variations

• Vegan & Dairy-Free Variation: To make coconut ladoo vegan and dairy-free, substitute the condensed milk for coconut milk condensed milk, use coconut or almond milk instead of milk and use vegetable or coconut oil instead of ghee.
• Fun Variation for Kids: Making colorful cococut ladoos is a super fun activity for kids and a great way to get them involved in cultural festivities. To make pink coconut ladoo, add 2 drops of Wilton Pink Gel Food color to the dough and mix until it turns into a gorgeous pink color. Dip these in reserved desiccated coconut and enjoy. You can use any food color of choice.

How to Store, Freeze & Make Ahead

Whenever I am hosting friends for an Indian festival, I make this recipe a couple of days ahead. These coconut ladoos will keep well in an airtight container in the fridge for up to one week.

To freeze, seal tight, label, date and store in the freezer for up to 1 month. Thaw overnight in the fridge.

Recipe Tips & Notes

• Use fresh coconut, if desired. Look for shredded coconut meat in the refrigerated area of the produce section in major grocery stores. Whether buying it pre-shredded or shredding it at home, be sure to use finely shredded coconut in this recipe. Then, skip Step 1 and omit the milk in the recipe.
• Milk is required for the microwave method. Since the microwave conducts at such a high heat, the addition of milk prevents the fudge mix from drying out. Omit the milk for the stovetop method.
• Reserve ¼ cup coconut for coating. This final step enhances the look and taste of the ladoos. 
• Add your desired pop of color. I love the traditional blush pink, but use any gel food coloring you love.
• Make it vegan and dairy-free. Substitute the condensed milk for coconut milk condensed milk, use coconut or almond milk instead of milk and use vegetable or coconut oil instead of ghee.
• Store in the fridge or freezer. Make the coconut fudge balls up to one week ahead and store in an airtight container in the fridge. Alternatively, freeze for up to 1 month. Thaw overnight in the fridge.
• Remove from the fridge for 5 minutes before serving. This takes some of the chill off and makes them taste even more coconutty!

Coconut Ladoo FAQ

Popular Indian Dessert Recipes

Checkout the complete list of festive Indian desserts that can be made easily and quickly. Here are some popular ladoo recipes on the blog:

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📖 Recipe

Coconut Ladoo (Nariyal Ladoo)

Aneesha Gupta

Easy microwave or stovetop recipe for Coconut Ladoo (Indian coconut fudge) with desiccated coconut & condensed milk. Ready in 10-15 minutes!

4.67 from 12 votes

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Cook Time 10 minutes mins

Total Time 10 minutes mins

Course Dessert

Cuisine Indian

Servings 20 ladoos

Calories 63 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 cup shredded, desiccated unsweetened coconut plus ¼ cup for coating the ladoos
• ▢ ½ cup sweetened condensed milk
• ▢ 2 tablespoons milk
• ▢ 1 tablespoon ghee
• ▢ ½ teaspoon cardamom powder
• ▢ 2 drops pink gel food color : I prefer the Wilton brand (optional)

Cook ModePrevent your screen from going dark

Instructions

 

Coconut Ladoo in Microwave

• Add desiccated coconut to a microwave safe bowl and heat it in two 30-second increments in the microwave, stirring in between. This helps the dried coconut become moist and release its flavor.
  
• Add condensed milk, milk and ghee to the coconut and mix well. Pop it back in the microwave for a total of 2 to 3 minutes, taking it out EVERY 30 seconds and stirring it well. Since microwave temperatures vary, keep an eye on your mix starting at the 2 minute mark .
  
• The coconut mix is done when it forms a soft dough. It takes me 3 minutes to accomplish that texture.
  
• Add cardamom powder and mix well.
  
• To make ladoos, take about a tablespoon of the dough in your hands and roll it in a circular motion between your palms to form a soft ball.
  
• Coat each ladoo in the reserved desiccated coconut. Your coconut ladoos are ready!
  

Stovetop Method for Coconut Ladoo

• Heat the pan over medium heat. Add desiccated coconut and saute for 30 seconds, stirring continuously. This helps the dried coconut become moist and release it's flavor.
  
• Add condensed milk, milk and ghee to the coconut and mix well. Keep stirring every 2 minutes so that the mix doesn't stick to the bottom and burn.
  
• Stir till the mix starts drying and the mix reaches a soft dough like consistency. Keep a close eye on your mix starting at the 10 minute mark. It can take between 12-15 minutes, depending on your stove heat level. Turn off the heat and add cardamom powder, and mix well.
  
• To make ladoos, take about a tablespoon of the dough in your hands and roll it in a circular motion between your palms to form a soft ball.
  
• Coat the ladoos in the reserved desiccated coconut.
  

Color Variation: Pink Coconut Ladoo

• Add 2 drops of your choice of gel food color to the dough before forming the ladoos. I added 2 drops of Wilson pink gel color to get pink coconut ladoos.
  

Notes

• Use fresh coconut, if desired. Look for shredded coconut meat in the refrigerated area of the produce section in major grocery stores. Whether buying it pre-shredded or shredding it at home, be sure to use finely shredded coconut in this recipe. Then, skip Step 1 and omit the milk in the recipe.
• Milk is required for the microwave method. Since the microwave conducts at such a high heat, the addition of milk prevents the fudge mix from drying out. Omit the milk for the stovetop method.
• Reserve ¼ cup coconut for coating. This final step enhances the look and taste of the ladoos. 
• Add your desired pop of color. I love the traditional blush pink, but use any gel food coloring you love.
• Make it vegan and dairy-free. Substitute the condensed milk for coconut milk condensed milk, use coconut or almond milk instead of milk and use vegetable or coconut oil instead of ghee.
• Store in the fridge or freezer. Make the coconut fudge balls up to one week ahead and store in an airtight container in the fridge. Alternatively, freeze for up to 1 month. Thaw overnight in the fridge.
• Remove from the fridge for 5 minutes before serving. This takes some of the chill off and makes them taste even more coconutty!

 

Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Serving: 1ladoo | Calories: 63kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 12mg | Potassium: 56mg | Fiber: 1g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

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