My boys and I make these every year when we celebrate Diwali. The recipe is quite a departure from the traditional Ladoo, but yet still traditional in their coconut flavour. We make a big batch, roll them in to small bite sized balls and package them in decorated boxes to give as gifts for family and friends – an Indian tradition when visiting during festivals.
The nice thing about these Maple Coconut Balls is their utter simplicity. Three ingredients in a food processor, chill then roll in more coconut. They’re that easy!
This year we made an even bigger batch and sent them for my oldest sons’ Senior Kindergarten class who were learning about Diwali – they’re allergen free after all…
These are not just for Diwali however. They make a lovely bite sized treat as a snack or a light dessert any time of year! And, while they’re obviously not quite ‘healthy’, they’re certainly lower in sugar and fat than you’d expect given how scrumptious they are.
1 1/2 CUPS SHREDDED COCONUT – divided
1/4 CUP MAPLE SYRUP
2 TBSPS COCONUT OIL
Add 1 cup of the shredded coconut, the maple syrup and coconut oil to a food processor. Pulse until combined.
Spread mixture into a small pan or on a plate and refrigerate until solid (approximately 1 hour).
Use a spoon to scrape/scoop bite sized amount and then roll with your hand into a smooth ball. Roll in remaining coconut, pressing slightly to coat.
Store in fridge until ready to eat.