Coconut Cream Balls
These no-bake Coconut Cream Balls are an easy, creamy dessert made with sweetened condensed milk and shredded coconut. Perfect for gift boxes, parties, or an everyday homemade sweet treat!
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!
Notes
Store chilled in an airtight container for up to 5 days or freeze for up to 1 month. Thaw overnight in the fridge.
Nutrition
Calories: 85kcal
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