Go Back
–+ servings

Chocolate Coconut Balls / Chocolate Coconut Ladoo

By Jigna
These Chocolate Coconut Balls are creamy, delicious, and made with only three ingredients! They are adorable, sweet little treats ready in 15 minutes.
5 from 1 vote
Print Pin
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Cuisine Indian, World
Course Dessert, Sweet
Diet Eggless, Vegetarian
Servings 14 Balls

Equipment

  • Frying Pan
  • Kitchen Scale
  • Food Processor

Ingredients
  

  • 150 g unsweetened desiccated coconut (1½ cups)
  • 200 ml sweetened condensed milk
  • 40 g dark or semi-sweet chocolate roughly chopped

Instructions
 

  • 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.

Notes

  1. 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.
  2. Chocolate: Use either dark or semi-sweet chocolate as per your preferences. Instead of a chocolate bar, you can also use chocolate chips.
  3. 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.
  4. 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.
  5. Rolling The Balls: I have used a small ice cream scoop for the easy scooping and even size.
  6. 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.

Nutrition (Approximate Values)

Calories : 99kcalCarbohydrates : 11gProtein : 2gFat : 6gSaturated Fat : 5gPolyunsaturated Fat : 1gMonounsaturated Fat : 1gCholesterol : 5mgSodium : 20mgPotassium : 91mgFiber : 1gSugar : 9gVitamin A : 38IUVitamin C : 1mgCalcium : 42mgIron : 1mg
Tried this recipe?Tag @vegehomecooking On Instagram