Name: Tropical Delight: 10-Minute Fresh Coconut Pineapple Ladoo with Chocolate Sprinkles (Vegan & Gluten-Free)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: ¾ cup Pineapple (finely chopped); ½ cup Coconut (fresh, grated); ¾ cup Sugar; ½ cup Milk Powder; ⅛ tsp Cardamom (ground); ½ tsp Ghee; Chocolate Sprinkles (as needed)

Tropical Delight: 10-Minute Fresh Coconut Pineapple Ladoo with Chocolate Sprinkles (Vegan & Gluten-Free)

Sasmita

UpdatedJuly, 2025

20 minutes

959 reads

4 from 5 votes

Desserts

About Tropical Delight: 10-Minute Fresh Coconut Pineapple Ladoo with Chocolate Sprinkles (Vegan & Gluten-Free)

Escape to the tropics with these vibrant Coconut Pineapple Ladoo! Bursting with sunshine flavor, these bite-sized delights are perfect for Diwali or any festive occasion. Imagine the sweet kiss of pineapple mingling with the rich creaminess of coconut – pure bliss!

Ready in just 10 minutes, this easy, no-cook recipe is a healthy and delicious treat everyone will adore. Rolled in decadent chocolate sprinkles, these vegan and gluten-free ladoo are as fun to make as they are to eat.

Whether you're celebrating a special occasion or simply craving a taste of paradise, these Coconut Pineapple Ladoo are the perfect guilt-free indulgence. Kids and adults alike will gobble them up!

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Recipe Time & More

Prep10

Cook10

Total20

Calories212 kcal

Serves

Perfect ForDesserts

TasteSweet

Ingredients

Coating

▢ Chocolate Sprinkles as needed

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Instructions

In a nonstick pan, sauté the chopped pineapple in ghee over medium heat for 1-2 minutes until slightly softened. This helps release the pineapple's natural sweetness.
Transfer the sautéed pineapple to a blender and process until smooth. This creates a consistent texture for the ladoo.
Return the pineapple puree to the same pan over low heat. Add the grated coconut, sugar, milk powder, and ground cardamom. Stir well to combine.
Continue to cook the mixture for 5-7 minutes, stirring frequently, until it thickens and starts to pull away from the sides of the pan. This indicates that enough moisture has evaporated for the ladoo to hold their shape.
Transfer the mixture to a plate and let it cool slightly until it's comfortable to handle.
Lightly grease your palms with ghee. This prevents the mixture from sticking and helps create smooth, round ladoos.
Scoop out a tablespoon or two of the mixture and roll it between your palms to form a ball. Repeat with the remaining mixture.
Spread the chocolate sprinkles on a plate. Roll each ladoo in the sprinkles until evenly coated.
Enjoy these delicious Coconut Pineapple Ladoo immediately or store them in an airtight container in the refrigerator for later. They're a perfect sweet treat for any occasion!

Recipe Notes

Good To Know

For a nutty crunch, fold in finely chopped roasted cashews or pistachios into the ladoo mixture before shaping.
If using fresh pineapple, cook it down until most of the moisture evaporates before mixing with the coconut to prevent soggy ladoos.
To make these ladoos vegan, substitute desi ghee with coconut oil and use plant-based milk powder.
For gifting, place each ladoo in a mini paper cupcake liner and package in decorative boxes. A sprinkle of edible gold or silver leaf adds an elegant touch.

Expert Tips

Toasting the desiccated coconut lightly before mixing enhances its flavor and aroma, adding depth to the ladoos.
For a smoother texture, pulse the ladoo mixture briefly in a food processor before shaping. Be careful not to over-process, as it can make the mixture oily.
If the mixture is too dry and crumbly, add a tablespoon or two of warm milk or coconut milk to bind it together.