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Santini California Farms™ Organic Sweetened Condensed Milk -- 14 fl oz

Santini California Farms™ Organic Sweetened Condensed Milk
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Santini California Farms™ Organic Sweetened Condensed Milk -- 14 fl oz

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Santini California Farms™ Organic Sweetened Condensed Milk Description

  • Kosher
  • Made In USA
  • Organic Sweetened Condensed Milk Full Cream



Refrigerate after opening.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrient Facts
Serving Size: 2 Tbsp. (39 g)
Servings per Container: 10
Amount Per Serving% Daily Value
   Calories from Fat30
Total Fat3 g5%
   Saturated Fat2 g10%
   Trans Fat0 g*
Cholesterol10 mg3%
Sodium40 mg2%
Total Carbohydrate22 g7%
   Dietary Fiber0 g
   Sugars22 g
Protein3 g
Vitamin A2%
Vitamin C0%
*Daily value not established.
Other Ingredients: Organic milk and organic sugar.

Refrigerate after opening.

The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Nariyal Ladoo: Traditional Indian Coconut Balls

Take a bite out of tradition! If you’re looking for a quick dessert, these deliciously moist coconut balls will not disappoint. This Indian-inspired recipe calls for only five ingredients, and it comes together in about 30 minutes. Homemade Coconut Balls on Plate |

Nariyal Ladoo: Traditional Indian Coconut Balls

  • 12-in. wok
  • 3¼ cups desiccated coconut (divided)
  • 14 oz. can condensed milk (sweetened)
  • 3 Tbsp. heavy whipping cream (optional)
  • 1/2 tsp. ground cardamom seeds
  • 1 tsp. ghee (for greasing)
  1. In wide-mouthed bowl, pour in ¼ cup of desiccated coconut. Set aside.
  2. Heat non-stick wok over medium-low and add remaining 3 cups desiccated coconut.
  3. Cook coconut for about 5 minutes while stirring continuously to toast evenly.
  4. Add condensed milk, whipping cream and cardamom powder to the desiccated coconut.
  5. Continue to cook while stirring continuously until the mixture is well combined and has fully absorbed the liquid (should take about 2-3 minutes).
  6. Remove wok from heat and let the mixture cool for no more than 10 minutes.
  7. Grease hands with ghee and scoop out a ping pong sized ball of the coconut mixture.
  8. Shape it into a ball. Roll the ball into the reserved desiccated coconut mixture and then set it aside.
  9. Repeat with remaining mixture.
  10. Consume immediately or refrigerate for about 3-4 days.
  • The coconut mixture needs to be warm while rolling - otherwise they’ll fall apart.
  • If the coconut mixture is too sticky, cook for a few more minutes until the moisture is absorbed.
  • If the mixture is too dry to roll, then add a tablespoon of milk or heavy cream to add moisture.
  • Using heavy cream is optional, but if you like soft coconut balls, don’t skip it.
  • Order the ingredients you need to make this recipe at!

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