Coconut Ladoo
Ingredients
- 1.5 cups shredded coconut, dried
- 1 cup full fat coconut milk coconut cream for fudgier
- 1 pod green cardamom seeds see below
- 1/3 cup sugar
- 1 pinch salt
Instructions
- Pulse the dried coconut in a blander to make smaller shreds, max 1/8" long, think very coarsely-ground coffee.
- Grind the cardamom seeds in a mortar and pestle and sett aside.
- Dry toast the coconut in a non-stick skillet on medium-low heat, stirring occasionally to avoid burning, for 3-5 minutes - until most of the coconut is golden brown.
- Add the coconut milk/cream, and cardamom.
- Cook for 3 minutes.
- Stir in the sugar and salt, until thoroughly dissolved.
- Increase heat to medium, cook until the mixture completely absorbs the liquid, approx 15-20 minutes. The Mixture should not leak any liquid when squeezed.
- Cool to room temperature, shape into balls, and serve.
Notes
If you don't have cardamom pods handy, you can use vanilla, cinnamon, nutmeg, cloves, ginger, pumpkin spice, lemon or orange zest, all to taste, usually 1-1 works, so 1/4 to 1/2 tsp will work in this recipe.
Store covered on the counter for a day, or in the refrigerator for up to 1 week.
Swap allulose for the sugar, and this makes for an awesome keto dessert. Batch makes 12 balls, 2 = 163 calories 89.5% fat 6.5% net carbs 4% protein