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No-Bake Coconut Cream Balls Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 20 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: International
  • Diet: Vegetarian

Description

These No-Bake Coconut Cream Balls are a delightful and easy-to-make treat combining shredded sweetened coconut with condensed milk and vanilla, shaped into bite-sized balls. Optionally dipped in melted chocolate or rolled in extra coconut, they offer a deliciously creamy texture and rich flavor without any baking required. Perfect for quick dessert cravings or festive gatherings.


Ingredients

Scale

Coconut Mixture

  • 2 cups shredded sweetened coconut
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon vanilla extract (or coconut extract)
  • 1/4 teaspoon salt

Optional Coating

  • 8 oz semi-sweet or dark chocolate, melted
  • Additional shredded coconut (for rolling)


Instructions

  1. Prepare the Coconut Mixture: In a mixing bowl, combine 2 cups shredded sweetened coconut, 1/2 cup sweetened condensed milk, 1 teaspoon vanilla extract (or coconut extract), and 1/4 teaspoon salt. Mix well until all ingredients are fully incorporated. Refrigerate the mixture for 30 minutes to allow it to firm up slightly, making it easier to shape.
  2. Shape the Balls: After chilling, scoop out 1-tablespoon portions of the mixture and roll them between your palms to form smooth, uniform balls. Place each ball on a baking sheet lined with parchment paper to prevent sticking.
  3. Optional Coating: For added flavor and texture, either roll each ball in additional shredded coconut or dip them individually into melted semi-sweet or dark chocolate. If dipping, let the excess chocolate drip off before placing the balls back onto the parchment-lined sheet to set.
  4. Chill: Refrigerate the shaped and coated balls for at least 1 hour or until they are firm and set. Once chilled, they are ready to serve. Store leftovers in the refrigerator to maintain freshness.

Notes

  • Add a pinch of cinnamon or nutmeg to the coconut mixture for a warm spice variation.
  • Use coconut extract instead of vanilla for a more intense coconut flavor.
  • Store the coconut cream balls in an airtight container in the refrigerator for up to one week.
  • For a vegan version, substitute sweetened condensed milk with a coconut milk-based condensed milk alternative.