Dry toast the coconut in a wide non-stick pan over low heat for 5 minutes without getting brown.
Keep two-three spoon roasted coconut aside.
Then add coconut milk into the same pan and bring it to boil over medium-low heat.
Keep stirring continuously and cook the mixture until the milk dries up completely.
Add sugar, keep stirring the mixture at this stage again mixture will become watery and loose.
keep stirring the mixture until the mixture starts leaving the pan and become shiny and quite firm.
Remove the mixture in a plate and bring it to room temperature.
Divide the ladoo mixture into equal portions and make round balls.
Roll them into the remaining coconut.
Sprinkle some pistachio powder on top.
Once totally cool, store it in an airtight container.