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 (150g) shredded unsweetened coconut
- •1 can (14 oz / 400g) sweetened condensed milk
- •1 teaspoon pure vanilla extract
- •1/2 cup (50g) additional shredded coconut for coating
Instructions
- 1
In a large mixing bowl, combine the 2 cups of shredded coconut, sweetened condensed milk, and vanilla extract until the mixture is well incorporated and sticky.
- 2
Cover the bowl and refrigerate the mixture for at least 30 minutes to allow the coconut to absorb the liquid, making it easier to shape.
- 3
Once chilled, scoop about one tablespoon of the mixture at a time and roll it between your palms to form a smooth, round ball.
- 4
Place the remaining 1/2 cup of shredded coconut in a shallow bowl and roll each ball in it until evenly coated.
- 5
Place the finished balls on a parchment-lined tray and keep them refrigerated until you are ready to serve.
💡 Chef tips
- For a crunchier texture, press a whole toasted almond into the center of each ball before rolling it into a sphere.
- If the mixture feels too sticky to handle, wet your hands slightly with cold water before rolling the balls.
- Store these in an airtight container in the refrigerator for up to one week, or freeze them for up to one month.
✅ How it should turn out
The finished coconut balls should be firm yet soft to the bite, with a snowy white exterior and a sweet, creamy, intensely coconutty center.