Pineapple Coconut Ladoo Recipe | Easy Indian Sweet with Tropical Flavors
If you love Indian sweets and tropical flavors, Pineapple Coconut Ladoo is the perfect fusion dessert for you! These golden, bite-sized delights are soft, juicy, and bursting with the sweetness of coconut blended with the tangy freshness of pineapple.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12–15 ladoos
- Category: Dessert / Sweet
- Cuisine: Indian Fusion
Ingredients
- 1 cup fresh or canned pineapple (chopped)
- 2 cups grated coconut (fresh or desiccated)
- ½ cup condensed milk or sugar
- 1 tbsp ghee or coconut oil
- ½ tsp cardamom powder
- ¼ cup dry grated coconut (for coating)
- 2–3 drops pineapple essence (optional)
Instructions
- Blend the chopped pineapple into a smooth puree.
- Cook it in a non-stick pan on medium heat for 3–4 minutes to remove excess moisture.
- In a separate pan, dry roast grated coconut on low flame until aromatic and slightly golden.
- Set aside a small portion for coating later.
- In the same pan, melt ghee or coconut oil.
- Add the pineapple puree and stir well.
- Mix in the roasted coconut and condensed milk (or sugar).
- Cook on low flame until the mixture thickens and leaves the sides of the pan.
- Add cardamom powder and pineapple essence (optional).
- Allow the mixture to cool slightly.
- Grease your palms with a little ghee and roll small portions into round ladoos.
- Roll each ladoo in dry coconut for a festive look.
- Store in an airtight container.
- Keeps well for 3–5 days in the refrigerator.
Notes
- Use ripe pineapple for natural sweetness.
- If the mixture feels sticky, add a little more coconut.
- For a vegan version, replace condensed milk with coconut cream and ghee with coconut oil.
- Add a pinch of salt to enhance the sweetness naturally.