Coconut Balls
These delightful, melt-in-your-mouth coconut balls are a classic, no-bake treat that perfectly balances sweetness with a rich, tropical coconut flavor.
Ingredients
- •2 cups shredded unsweetened coconut (160g)
- •1/2 cup sweetened condensed milk (150g)
- •1/2 teaspoon pure vanilla extract
- •1/8 teaspoon fine sea salt
- •1/2 cup extra shredded coconut for coating (40g)
Instructions
- 1
In a large mixing bowl, combine the 2 cups of shredded coconut, sweetened condensed milk, vanilla extract, and salt.
- 2
Stir the mixture thoroughly until the coconut is evenly coated and the mixture holds together when pressed.
- 3
Place the bowl in the refrigerator for 20 minutes to allow the coconut to absorb the moisture, making it easier to shape.
- 4
Scoop about one tablespoon of the mixture at a time and roll it between your palms to form a smooth, round ball.
- 5
Roll each ball in the remaining 1/2 cup of shredded coconut until evenly coated on all sides.
- 6
Place the finished balls on a parchment-lined tray and chill for another 10 minutes before serving to set their shape.
💡 Chef tips
- For a more decadent version, you can toast the coating coconut in a dry pan over medium heat until golden brown before rolling.
- Store these in an airtight container in the refrigerator for up to one week; they taste even better after sitting for a day.
- If the mixture feels too sticky to roll, wet your hands slightly with cold water before shaping each ball.
✅ How it should turn out
The finished coconut balls should be firm yet tender, with a snowy white appearance and a sweet, chewy texture that releases a burst of pure coconut flavor.