Some desserts are simple to make but feel utterly indulgent, and these No-Bake Coconut Cream Balls are the perfect example. With their creamy coconut filling coated in rich chocolate, they’re bite-sized delights that deliver big on flavor.
The first time I made these, I was looking for something sweet and easy to prepare for a party. The combination of creamy coconut and luscious chocolate made them an instant hit, and they disappeared as quickly as they were served.
What I love most about this recipe is how versatile it is. Whether you’re making them for the holidays, as a gift, or just because you’re craving something sweet, these No-Bake Coconut Cream Balls are sure to satisfy. Let’s get started on these little bites of happiness!
The No-Bake Coconut Cream Balls are sweet, creamy coconut truffles coated in chocolate. These easy-to-make treats are perfect for holidays, parties, or as an everyday indulgence.
With just a few ingredients and no oven required, this recipe is a quick way to impress with minimal effort.
An Exciting Story:
The first time I served these No-Bake Coconut Cream Balls, my family couldn’t believe they were homemade. My husband thought they tasted like a certain famous candy bar, and my kids loved helping coat them in chocolate. Now, they’re a staple in our holiday treat lineup.
Why These No-Bake Coconut Cream Balls?
- Quick and Easy: Ready in no time with no baking required.
- Creamy and Decadent: A luscious coconut filling encased in rich chocolate.
- Perfect for Gifting: These bite-sized treats are great for sharing.
- Customizable: Add your own spin with toppings or flavors.
- Crowd-Pleaser: Loved by kids and adults alike.
What You Need for No-Bake Coconut Cream Balls
- For the Coconut Filling:
- 2 ½ cups shredded sweetened coconut
- 1 cup sweetened condensed milk
- ½ tsp vanilla extract
- 2 tbsp butter, softened
- For the Coating:
- 2 cups semi-sweet or dark chocolate chips
- 1 tbsp coconut oil or shortening
- Optional Garnishes:
- Additional shredded coconut
- Sprinkles
- Drizzle of white chocolate
How to Make No-Bake Coconut Cream Balls
- Prepare the Coconut Mixture:
- In a large bowl, mix together the shredded coconut, sweetened condensed milk, vanilla extract, and softened butter until well combined. The mixture should be sticky but hold its shape.
- Shape the Balls:
- Using your hands or a small cookie scoop, form the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Refrigerate for at least 30 minutes to firm up.
- Melt the Chocolate:
- In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring between each, until smooth and fully melted.
- Coat the Balls:
- Using a fork or skewer, dip each coconut ball into the melted chocolate, letting any excess drip off. Place the coated balls back onto the parchment-lined baking sheet.
- Decorate and Chill:
- Sprinkle with shredded coconut, sprinkles, or drizzle with white chocolate if desired. Refrigerate for at least 1 hour, or until the chocolate is fully set.
- Serve:
- Transfer to a serving dish or gift box and enjoy!
Tips for No-Bake Coconut Cream Balls
- Chill the Filling: Chilling the coconut mixture makes it easier to shape and prevents sticking.
- Use Good Quality Chocolate: High-quality chocolate makes a big difference in flavor and texture.
Substitutions and Variations:
- Make It Dairy-Free: Use dairy-free sweetened condensed milk and dark chocolate.
- Add a Nutty Center: Insert an almond or hazelnut into the center of each ball.
- Switch the Chocolate: Try white or milk chocolate for a sweeter variation.
Make a Healthier Version:
- Use unsweetened shredded coconut for less sugar.
- Replace sweetened condensed milk with coconut cream and a natural sweetener.
- Opt for dark chocolate with a high cocoa percentage.
Closing for No-Bake Coconut Cream Balls:
And there you have it—No-Bake Coconut Cream Balls that are rich, indulgent, and so easy to make. Whether you’re enjoying them yourself or sharing with loved ones, these treats are sure to bring a smile to anyone’s face. Let us know how yours turn out, and don’t forget to explore more of our no-bake dessert recipes!
Frequently Asked Questions for No-Bake Coconut Cream Balls
- Can I make these ahead of time?
Yes, these can be made up to a week in advance if stored in the refrigerator. - How should I store leftovers?
Store in an airtight container in the refrigerator for up to 2 weeks. - Can I freeze these?
Absolutely! Freeze in an airtight container for up to 3 months. Thaw in the refrigerator before serving. - What’s the best way to melt the chocolate?
Melt the chocolate slowly in the microwave or over a double boiler to prevent scorching. - Can I use unsweetened coconut?
Yes, but you may need to add a little more sweetened condensed milk to balance the flavor. - What pairs well with these treats?
Serve alongside coffee, tea, or a glass of dessert wine for a decadent pairing. - How do I prevent sticking when shaping the balls?
Lightly coat your hands with butter or oil to prevent sticking. - Can I use a different extract?
Yes, almond or coconut extract can be substituted for vanilla for a flavor twist. - What if my chocolate coating cracks?
Ensure the balls are not too cold when dipping, as extreme temperature differences can cause cracks. - What’s a fun serving idea?
Arrange on a platter with other truffles and candies for a festive dessert spread. - Can I make these vegan?
Yes, use a vegan condensed milk alternative and dairy-free chocolate. - How do I make them extra festive?
Add edible glitter or holiday-themed sprinkles for a seasonal touch!
No-Bake Coconut Cream Balls
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Coconut Filling:
2 2 ½ cups shredded sweetened coconut
1 cup 1 sweetened condensed milk
½ tsp vanilla extract
2 tbsp 2 butter, softened
- For the Coating:
2 cups 2 semi-sweet or dark chocolate chips
1 tbsp 1 coconut oil or shortening
- Optional Garnishes:
Additional shredded coconut
Sprinkles
Drizzle of white chocolate
Directions
- Prepare the Coconut Mixture:
- In a large bowl, mix together the shredded coconut, sweetened condensed milk, vanilla extract, and softened butter until well combined. The mixture should be sticky but hold its shape.
- Shape the Balls:
- Using your hands or a small cookie scoop, form the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Refrigerate for at least 30 minutes to firm up.
- Melt the Chocolate:
- In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring between each, until smooth and fully melted.
- Coat the Balls:
- Using a fork or skewer, dip each coconut ball into the melted chocolate, letting any excess drip off. Place the coated balls back onto the parchment-lined baking sheet.
- Decorate and Chill:
- Sprinkle with shredded coconut, sprinkles, or drizzle with white chocolate if desired. Refrigerate for at least 1 hour, or until the chocolate is fully set.
- Serve:
- Transfer to a serving dish or gift box and enjoy!
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