These Coconut Cream Balls are a luscious, no-bake dessert that bring coconut balls and creamy dessert vibes to your holiday gatherings. This easy recipe for homemade sweets is so simple, you’ll reach for it again and again.
Why You’ll Love These Coconut Cream Balls
• No oven needed – perfect for a hot summer day
• Quick & easy – just 15 minutes active prep
• Crowd-pleaser – my grandkids can’t resist shaping these dessert balls
• Budget-friendly – under $10 for about 20 homemade sweets
• Creamy dessert – each coconut ball boasts a silky, melt-in-your-mouth texture
• Versatile – roll in extra coconut, chopped nuts, or dip in chocolate
• Gluten-free & vegetarian – ideal for diverse dietary needs
• Search-trend favorite – no-bake dessert searches rose 20% last year
• Pin-worthy treats – perfect for dessert boards or gift boxes
Ingredients for Coconut Cream Balls
• 1 (14-ounce) can sweetened condensed milk (Carnation or Borden recommended)
• 3 cups unsweetened shredded coconut (plus 1 cup for rolling)
• 1 teaspoon pure vanilla extract (Nielsen-Massey brand gives best flavor)
• Pinch of fine sea salt (balances sweetness)
• Optional: ½ cup powdered sugar (for firmer texture)
Directions to Make Coconut Cream Balls
1. Prepare your workspace and tools. Line a baking sheet with parchment or silicone mat and set aside. Have a tablespoon or small cookie scoop ready—this helps you portion each dessert ball evenly.
2. Mix the base. In a large mixing bowl, pour in the sweetened condensed milk, add 3 cups of shredded coconut, vanilla extract, and a pinch of fine sea salt. Stir with a rubber spatula until the mixture comes together in a slightly sticky dough.
3. Adjust texture if needed. If the mixture feels too wet to shape, sprinkle in 2–3 tablespoons of powdered sugar or an extra half-cup of shredded coconut until it holds form without crumbling.
4. Chill to firm. Cover the bowl with plastic wrap and refrigerate for at least 60 minutes. Chilling deep-fridges the fats in the coconut cream and makes rolling easier—this step is a no-fail trick!
5. Scoop and shape. Using your tablespoon or cookie scoop, portion the chilled mixture and quickly roll between your palms into 1-inch balls. If the mix warms up too much, pop it back in the fridge for 10 minutes.
6. Roll in coconut. Spread the reserved 1 cup of shredded coconut on a plate. Gently roll each ball until fully coated, giving them that classic snowball look.
7. Final chill & serve. Arrange the coconut-coated balls on your prepared sheet. Cover and chill for another 30 minutes so they’re firm and ready to serve. Enjoy this coconut dessert chilled for best texture.
Servings & Timing
Makes 20–22 dessert balls
Prep Time: 15 minutes
Chill/Rest Time: 1 hour + 30 minutes final chill
Total Time: About 1 hour 45 minutes
Variations
• Chocolate-coconut: stir in 2 tablespoons unsweetened cocoa powder for mocha cream balls.
• Nutty twist: roll bites in finely chopped pistachios or almonds instead of coconut.
• Fruity flair: fold in 2 tablespoons freeze-dried raspberry or mango powder.
• Boozy boost: add 1 tablespoon rum or coconut liqueur to the mix.
• Vegan swap: replace condensed milk with ¾ cup coconut cream + 3 tablespoons maple syrup.
• Almond extract: swap vanilla for almond extract for a nutty aroma.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 5 days—these no-bake dessert balls keep their shape and texture beautifully. For longer storage, freeze in a single layer on a tray, then transfer to a freezer bag for up to 1 month. Thaw overnight in the fridge; no reheating needed, just let them come to serving temperature.
FAQs
Q: Can I make these ahead of time?
A: Absolutely—prep and chill up to 2 days ahead; they stay fresh in the fridge until you’re ready to serve.
Q: My mixture is too sticky—what now?
A: Fold in extra shredded coconut or a tablespoon of powdered sugar until it holds together in your scoop.
Q: Are these gluten-free?
A: Yes! With just coconut, condensed milk, and vanilla, they’re naturally gluten-free and vegetarian-friendly.
Q: Can I use sweetened shredded coconut instead?
A: You can, but reduce or omit additional powdered sugar to avoid overly sweet dessert balls.
Q: How do I keep them from sticking to my hands?
A: Lightly oil your palms or chill the mixture longer; cooler mix is much easier to shape.
Q: What’s the best way to serve them?
A: Arrange on a decorative platter or in mini cupcake liners for parties, gift boxes, or afternoon tea.
Q: Can I add color?
A: Yes—tint the mixture with a drop of gel food coloring for festive coconut treats.
Q: How many calories per ball?
A: Approximately 80–90 calories each, making it a guilt-lighter sweet bite.
Conclusion
These Coconut Cream Balls tick every box—from creamy dessert cravings to easy recipe convenience, and they’re versatile enough for every occasion. Dive into a batch of homemade sweets and treat your loved ones (or yourself!) to a tropical coconut dessert. If you give this recipe a whirl, let me know how your coconut treats turned out in the comments below!
Coconut Cream Balls
Ingredients
- 1 14-ounce can sweetened condensed milk full-fat (Carnation or Borden)
- 3 cups unsweetened shredded coconut plus 1 cup for rolling
- 1 teaspoon pure vanilla extract Nielsen-Massey recommended
- pinch fine sea salt balances sweetness
- ½ cup powdered sugar optional, for firmer texture
Instructions
- Line a baking sheet with parchment or a silicone mat and grab a tablespoon or small cookie scoop. Having everything ready makes shaping these coconut balls a breeze.
- In a large bowl, combine sweetened condensed milk, 3 cups shredded coconut, vanilla extract, and salt. Stir until a slightly sticky dough forms—your creamy dessert base.
- If the mixture feels too wet, add 2–3 tablespoons powdered sugar or extra shredded coconut. Mix well until it holds together but isn’t crumbly.
- Cover the bowl and refrigerate for at least 60 minutes. Chilling firms up the fats and makes rolling these no-bake dessert balls much easier.
- Use your scoop or tablespoon to portion the chilled mixture. Quickly roll each scoop between your palms into a smooth 1-inch ball. If it warms up, pop it back in the fridge.
- Spread the reserved shredded coconut on a plate. Roll each ball until fully coated, creating that classic coconut sweets look and an extra layer of texture.
- Arrange your coated coconut cream balls on the prepared sheet, cover, and chill for another 30 minutes. Serve chilled for the best creamy texture—and enjoy!
