Chocolate Coconut Balls / Chocolate Coconut Ladoo

These Chocolate Coconut Balls are creamy, delicious, and made with only three ingredients! They are adorable, sweet little treats ready in 15 minutes.

Coconut Balls or Ladoo are famous Indian truffles, and adding a chocolatey twist to them, makes them even more appealing. These Chocolate Coconut Balls are perfect for last-minute preparations for a small celebration or a party.

Jump to:

• About Chocolate Coconut Balls
• Why You Will Love Chocolate Coconut Balls
• Ingredients
• Step by Step Directions
• Storing Suggestions
• Helpful Tips
• More Sweet Balls
• Recipe Card

Our Latest Videos

About Chocolate Coconut Balls

Coconut Ladoo is my childhood favorite, and I have memories of my mom making these sweet balls. I fondly remember them as the Milkmaid Ladoo. Milkmaid is the famous Nestle brand name of condensed milk, and in India, we call it Milkmaid rather than condensed milk.😀

This recipe reflects my memories and is inspired by my mom’s recipe. However, I have added a twist of melted chocolate, making them extra delicious. Adding chocolate to these Ladoo makes them attractive to kids as well.

I have added dark chocolate with 70% cocoa, but you can make these Chocolate Coconut Ladoo with semi-sweet chocolate if you prefer. Also, instead of a chocolate bar, you can take chocolate chips and melt them. However, do not use cocoa powder instead of chocolate.

Ingredients

Making Chocolate Coconut Balls or Ladoo requires only three ingredients. And those are readily available, and most probably, they should be in your pantry right now.

1. Coconut: I have taken medium desiccated coconut for this recipe and then processed it in a food processor until it became almost like a powder. But if you already have fine desiccated coconut, you can use it without grinding it.
2. Condensed Milk: I prefer to use condensed milk instead of sugar and milk. It provides sweetness as well as creaminess, thickness, and richness to the desserts. Also, it makes the recipe more manageable and quicker. You can add a little less or a bit more condensed milk to this recipe based on your sweetness preference.
3. Chocolate: I have used dark chocolate with 70% cocoa content. But if you like, you can also use semi-sweet chocolate or chocolate with more cocoa content. Also, instead of a chocolate bar, you can use the same amount of chocolate chips.

Step by Step Directions

• Process the desiccated coconut into the food processor or a blender until finely ground.
• Set it aside.

• Take the chopped chocolate or chocolate chips in a heatproof bowl or saucepan.
• Melt the chocolate using a double boiler method.

• Make sure to stir the chocolate continuously until melted.
• Also, make sure that water does not contact chocolate while using the double boiler method.
• Instead of a double boiler, you can melt the chocolate in the microwave.
• Set the melted chocolate aside.

• Add ground coconut into the pan, and heat the pan on low flame.
• Roast the coconut for 2-3 minutes on low heat, stirring continuously.
• The coconut should not change its color.

• Then add condensed milk, mix well and cook for a couple of minutes, stirring continuously.
• Soon the coconut will absorb the condensed milk.

• Add melted chocolate, mix well and cook until the mixture leaves the sides of the pan and comes together in a clump.
• It will take only a minute or two.

• Turn off the heat and transfer the mixture into a bowl or plate.
• Do not let the mixture cool completely; otherwise, it will be hard to roll in the balls.
• So when the mixture is still slightly warm, roll into truffle-like balls. 
• If you like, roll the balls into the desiccated coconut.
• Instead of coconut, you can also coat the balls with cocoa powder, sprinkles, or finely chopped nuts.

Storing Suggestions

• Store the chocolate coconut balls at room temperature in an airtight container for two days.
• These balls will keep in an airtight container in the refrigerator for up to a week.

Helpful Tips

• Coconut: You can use either desiccated or shredded coconut, whichever is available to you. I like to grind the coconut before using it, but you can skip this step if you have fine desiccated coconut. If you want to use fresh coconut, use the one without the skin. Also, dry roast the coconut on low heat until the moisture is evaporated.
• Chocolate: Use either dark or semi-sweet chocolate as per your preferences. Instead of a chocolate bar, you can also use chocolate chips.
• Condensed Milk: With 200ml of condensed milk, these chocolate coconut balls are moderately sweet, perfect for my family. But if you like them to be sweeter, add a little more condensed milk.
• Cooking: Do not cook the coconut and chocolate mixture for too long. Once everything is well combined and form into a clump, turn off the heat.
• Rolling The Balls: I have used a small ice cream scoop for the easy scooping and even size. 
• Coating The Balls: After making the balls, roll them into coconut, ground or finely chopped nuts, sprinkles, or cocoa powder.
• Variation: If you like some crunch, you can add chopped nuts into the mixture. Some options are chopped cashews, pistachios, hazelnuts, or almonds.

More Sweet Balls

Recipe Card