These Coconut Ladoo Donuts started with a simple idea: take everything I love about classic coconut ladoos – that soft texture, gentle sweetness, and warm cardamom note – and turn it into baked donuts.
They’re straightforward to make with pantry staples, no frying required, and come out tender and lightly sweet. Perfect with tea, great for sharing, and they keep well for a day or two.
Nothing fancy, just a comforting little treat that feels familiar with a slightly playful twist. Best enjoyed with a cup of Wagh Bakri Masala Tea or a glass of Iced Cardamom Coffee.
Why you’ll love this
- These coconut ladoo donuts combine the familiar flavor of traditional coconut ladoos with a soft, donut-style texture.
- They’re easy to make using simple pantry ingredients and minimal prep time.
- The donuts are soft, lightly sweet, and comforting, making them perfect for tea time or dessert.
- They work well as a make-ahead sweet and taste just as good the next day.
- A great option when you want a homemade coconut dessert that feels special without being complicated.
Coconut Ladoo Donuts
Ingredients
For the donuts:
- 180 g all-purpose flour
- 100 g sugar ½ cup
- 7 g baking powder 1½ tsp
- 1 g salt ¼ tsp
- 120 ml coconut milk ½ cup
- 80 ml vegetable oil ⅓ cup
- 1 large egg
- 2.5 ml vanilla extract
- 2.5 g ground cardamom ½ tsp
For the coating:
- 45 g melted butter 3 tbsp
- 50 g desiccated coconut ½ cup
- 25 g sugar 2 tbsp
Instructions
- Preheat oven to 175°C (350°F). Lightly grease a donut pan.
- In a bowl, whisk flour, sugar, baking powder, salt, and cardamom.
- In another, whisk coconut milk, oil, egg, and vanilla.
- Combine both mixtures and stir just until smooth.
- Spoon into the donut pan and bake for 12–14 minutes, until golden.
- Cool 5 minutes, then brush with melted butter Coconut Ladoo Donuts
Notes
- You can use desiccated or finely shredded coconut, but desiccated gives a cleaner finish.
- Swap vegetable oil with melted coconut oil for a deeper coconut flavor.
- Brown sugar can be used instead of white sugar for a slightly richer taste.
- Mix the batter just until combined to keep the donuts soft.
- Let the donuts cool slightly before coating so the butter sticks without making them greasy.
- Gently roll in the coconut mixture rather than pressing to keep the coating light.
- These donuts keep well at room temperature for up to 2 days in an airtight container.
- For longer storage, refrigerate for up to 4 days and bring to room temperature before serving.
- They can also be frozen (uncoated) and warmed gently before serving.
- Serve with tea or coffee for a simple treat.
- Add a light dusting of powdered sugar for extra sweetness.
- Pair with fresh fruit for a lighter plate.
- Add a pinch of cinnamon to the batter for warmth.
- Dip half of each donut in melted chocolate for a dessert-style finish.
- Mix a little lime zest into the coconut coating for a fresh contrast.
Nutrition
Tips for Best Results
Use room-temperature ingredients
Let the egg and coconut milk come to room temperature before mixing. This helps the batter combine smoothly and gives the donuts a softer texture.
Don’t overmix the batter
Stir just until everything comes together. Overmixing can make the donuts dense instead of light and tender.
Grease the donut pan well
Even nonstick pans benefit from a light greasing. Coconut-based batters tend to stick more than plain vanilla dough.
Fill the pan evenly
Fill each cavity about three-quarters full. Overfilling can cause the donuts to lose their shape or bake unevenly.
Coat while slightly warm
Brush the donuts with butter while they’re still warm but not hot. This helps the coconut coating stick without turning greasy
Common Mistakes to Avoid
Overbaking the donuts
These bake quickly. Leaving them in too long can dry them out, so check early and remove them as soon as they spring back lightly when touched.
Skipping the cooling step before coating
If the donuts are too hot, the butter will soak in too much and make them heavy instead of lightly coated.
Pressing the coconut coating too firmly
Gently roll or sprinkle the coconut on. Pressing it in can flatten the donuts and make the coating clumpy.
Using sweetened coconut without adjusting sugar
Sweetened coconut can make the donuts noticeably sweeter. If you use it, consider reducing the sugar slightly.
Expecting a fried donut texture
These are baked donuts. They’re meant to be soft and cake-like, closer to a sweet bread than a fried doughnut.
FAQs
Can I make Coconut Ladoo Donuts without a donut pan?
Yes. You can shape small rounds and bake them on a lined tray, or use a mini muffin pan. They won’t have the hole, but the texture and flavor will stay the same.
Can I make these donuts ahead of time?
Yes. They keep well at room temperature for up to 2 days or in the fridge for up to 4 days. Let them come to room temperature before serving for the best texture.
Can I make Coconut Ladoo Donuts dairy-free?
Yes. Use coconut oil instead of butter for the coating and make sure your sugar and coconut are dairy-free.
Are these donuts very sweet?
They’re lightly sweet and balanced. The coconut and cardamom add flavor without making them overly sugary.
Can I bake these instead of frying?
These are baked donuts by design, so no frying is needed.
Can I freeze them?
Yes. Freeze the donuts without the coating, then thaw and coat them when ready to serve for the best texture.
Coconut Ladoo Donuts show how a few simple ingredients can turn into something genuinely satisfying. There’s nothing complicated here, just coconut, a soft batter, and a little time in the oven to bring everything together into something sweet and comforting.
If you enjoy desserts that feel familiar and easygoing, this one fits right in. The texture is soft, the sweetness is gentle, and the coconut flavor carries through without being overpowering. It’s the kind of treat that works when you want something homemade without too much efforts.
If you enjoy this recipe, you might also enjoy my Ras Malai, Barfi, Falooda, Kulfi Ice Cream, Chai Latte Pudding, Rustic German Apple Cake, Rasmalai Pancakes, Ube Cookies, Masala Chocolate Mousse, Pistachio Rose Tiramisu, Mango Cheesecake Jars or Cardamom Crème Brûlée They’re all the kind of sweets that work well when you want something delicious but easy to make.
If you give these Coconut Ladoo Donuts a try, I’d love to hear how they turn out. And if Indian and Indian-inspired sweets are your thing, you’ll find plenty more to explore on Beyond Chutney.
Have a question or something to share? Leave a comment below!