5 Ingredients, 15 Minutes – Vegan Coconut Ladoo

This is by far the easiest of all the sweets I ever made. It is quick to make, needs just the basic ingredients that you have always in your kitchen, tastes amazing, and looks beautiful. These coconut ladoos are soft to bite and the best part is that they are vegan or plant-based. Trust me, you can not tell the difference.

Check out other Recipes for Diwali: Danedar Besan Ladoo, Date Rolls (Vegan Khajur Barfi), Non-Fried Gulab Jamun, Rasmalai From Haldiram’s Rasgulla.

What is a Coconut Ladoo?

Coconut ladoo is an Indian sweet or mithai recipe that is everyone’s favorite. In this recipe, coconut is roasted for some time and then cooked with some milk and sugar till it all comes together and you can form small balls from it.

You can make it with fresh or desiccated coconut too. Making with desiccated coconut is much easier and a faster process too. This recipe needs minimal ingredients and very less time to prepare. The recipe shared needs just 5 main ingredients and 15 minutes to cook. Does anything get any simpler?

What kind of coconut is needed for this recipe?

You can make coconut ladoo or coconut barfi either with fresh coconut or desiccated coconut. If you have a fresh coconut, grate it finely and then cook until the moisture is evaporated.

There are many ways to make it. You can make it with khoya or milk powder. You can even make it with some milk and not milk powder. It tastes amazing and gets ready in no time.

Easy Swaps

1. Coconut: Instead of desiccated coconut, use freshly grated coconut instead.
2. Coconut Oil: You can use ghee, but that is not a plant-based or vegan product.
3. Sugar: Use brown sugar or jaggery. The color of the ladoos will be different (slightly brown) with these ingredients.

Is this recipe Vegan?

Yes because all the ingredients used in this recipe are plant-based and vegan. Generally, it is made with some ghee, milk, or milk powder but I skipped all that. I used coconut oil and coconut milk which adds a nice depth of coconut flavor to these coconut ladoos.

I even added a little bit of cornstarch to bind everything well.

How to store Coconut Ladoos?

Coconut ladoos can be stored in an air-tight container at room temperature for up to 4 to 5 days (depending on the temperature in your region). You can even refrigerate for 2 weeks.

What is the difference between coconut ladoo and coconut barfi?

The only difference between these two is in their shape. Coconut ladoos are rolled into small ball shapes while coconut barfi is square in shape.

For coconut barfi, the mixture is spread on a tray. Once it is set, it is sliced into square shapes.

More sweets recipes to try

1. Date Rolls (Khajur Barfi)
2. Danedar Besan Ladoo
3. Rasmalai from Haldiram’s Rasgulla
4. Non-Fried Gulab Jamun
5. Baked Mawa Gujiya

Now grab all the ingredients because you are ready to make this quick, easy, and tasty mithai or sweet treat at home. I am sure you and your family will enjoy it and from now on will never buy coconut ladoos from the shops. Also, if you like gifting homemade items to your family and friends, you can make these sweets. They not just taste good and look beautiful but they are very quick and easy to make also. Make these and be ready to grab all the appreciation coming your way.

If you try this recipe & like it too, please share the photo of your creation on Instagram and tag us @thefearlesscooking. We just love to see your recreation of our recipes.

Happy Cooking 🙂

Love from us

Richa & Jatin