Description
No-Bake Coconut Cream Balls are a quick and delicious treat made with shredded coconut and sweetened condensed milk. Perfect for coconut lovers!
Ingredients
Units
Scale
- 2 cups shredded sweetened coconut (plus extra for coating)
- 1/2 cup sweetened condensed milk
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Optional: 1/4 cup melted white chocolate (for dipping or drizzling)
Instructions
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- Prepare the Coconut Mixture:
- In a medium mixing bowl, combine 2 cups of shredded coconut, sweetened condensed milk, powdered sugar, and vanilla extract. Mix until the ingredients are thoroughly combined and the mixture is sticky and cohesive.
- Shape the Balls:
- Scoop about 1 tablespoon of the coconut mixture and roll it into a ball using your hands. Place the shaped balls onto a baking sheet lined with parchment paper.
- Coat with Coconut:
- Roll each ball in additional shredded coconut to coat the outside completely. If you want a finer coating, pulse the shredded coconut in a food processor before rolling.
- Optional: Dip in Chocolate:
- For a chocolate variation, dip each ball halfway into melted white chocolate or drizzle the chocolate over the tops of the balls for decoration.
- Chill to Set:
- Refrigerate the coconut balls for 1–2 hours to firm up before serving.
- Serve and Enjoy:
- Store the coconut balls in an airtight container in the refrigerator for up to 1 week. Serve chilled or at room temperature.
- Prepare the Coconut Mixture:
Notes
- Texture Variations: Add crushed graham crackers or finely chopped nuts (such as almonds or pecans) to the coconut mixture for extra crunch.
- Flavor Options: Substitute vanilla extract with almond extract or rum extract for a unique twist.
- Make It Festive: Roll the balls in colorful sprinkles for holidays or themed events.
- Freezer-Friendly: These balls freeze well for up to 3 months. Thaw in the refrigerator before serving.
