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Pineapple Ladoo

6 serves

10 minutes

Cooking Time:
10 minutes


• 1 415g can Del Monte Pineapple Chunks in Juice
• 1 tbsp ghee (or butter)
• 100g desiccated coconut
• 125g milk powder
• 80g caster sugar
• ¼ tsp cardamom powder
• 2 tbsp ground almonds


1)Drain the Del Monte® Pineapple Chunks and place in a food processor. Mix until smooth and reduced to a paste. 2)Heat the ghee in a pan over medium-low heat, add the pineapple puree and cook for 1-2 minutes. Make sure you do not burn the puree. 3)Add the desiccated coconut and sugar, and mix well. Cook for a further 2 minutes on low heat. 4)Add the milk powder, cardamom powder and ground almonds, and stir well. 5)Continue to cook for another 2 minutes, or until the mixture becomes thick. Transfer into a bowl and allow to cool in the fridge for 10 minutes. 6)Using your hands, make small golf-sized balls. Roll into the extra dessicated coconut, arrange on a serving plate and serve. 7)Store in an airtight container in the fridge for up to 3 days. 8)Recipe developed in association with thepetitecook.com

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