Description
These No-Bake Coconut Cream Balls are rich, creamy, and irresistibly delicious! Made with shredded coconut, condensed milk, and a luscious chocolate coating, these bite-sized treats are perfect for holidays, parties, or as a quick and easy dessert.
Ingredients
Units
Scale
For the Coconut Filling:
- 2 cups shredded coconut (sweetened)
- 1/2 cup sweetened condensed milk
- 1/4 cup unsalted butter, softened
- 1/2 tsp vanilla extract
For the Chocolate Coating (Optional):
- 1 cup dark or milk chocolate, melted
Instructions
- Make the Coconut Filling:
- In a mixing bowl, combine shredded coconut, condensed milk, butter, and vanilla extract.
- Mix until fully combined and sticky.
- Refrigerate for 15–20 minutes to firm up.
- Shape the Balls:
- Roll the mixture into small balls (about 1 inch in diameter).
- Place them on a lined baking sheet and freeze for 30 minutes.
- Coat with Chocolate (Optional):
- Melt the chocolate using a microwave or double boiler.
- Dip each coconut ball into the melted chocolate, coating evenly.
- Place them back on the baking sheet and sprinkle extra shredded coconut on top for garnish.
- Set & Serve:
- Refrigerate for at least 15 minutes or until the chocolate hardens.
- Enjoy chilled or at room temperature!
Notes
- For a richer flavor, toast the shredded coconut before mixing.
- You can use white chocolate instead of dark for a different twist.
- Store in an airtight container in the fridge for up to 5 days.
