There’s something wonderfully nostalgic about making No-Bake Coconut Cream Balls—they always remind me of the sweet treats my grandmother used to whip up when she needed a quick dessert for unexpected guests. She loved anything that didn’t require turning on the oven, especially during warm summer months, and these little coconut bites were always the first to disappear from the plate.
This recipe has become one of my go-to favorites as well. It's simple, comforting, and absolutely perfect for holidays, potlucks, or last-minute dessert cravings. The creamy coconut center paired with smooth melted chocolate makes these No-Bake Coconut Cream Balls irresistible, and once you make them, they’ll surely become a family staple too.
Why You’ll Love No-Bake Coconut Cream Balls
- No oven required — perfect for hot weather or quick treats.
- Beginner-friendly and incredibly forgiving.
- Only a handful of ingredients, most of which you probably already have.
- Great make-ahead dessert, ideal for parties and gifting.
- Easy to customize with nuts, dark chocolate, or festive toppings.
- Kid-approved and fun for little hands to help shape.
Ingredients You’ll Need
- 2 ½ cups shredded coconut
Use sweetened or unsweetened—either works, but sweetened gives richer flavor. - 1 cup sweetened condensed milk
This binds the mixture and adds creamy sweetness. - ½ teaspoon vanilla extract
Pure vanilla gives the best aroma, but imitation works in a pinch. - 1 cup powdered sugar
Helps thicken the mixture and balance the flavor. - ½ cup chopped nuts (optional)
Almonds, pecans, or cashews add wonderful crunch. - 8 oz white chocolate or semi-sweet chocolate, melted
Choose your favorite! White chocolate adds extra sweetness, while semi-sweet gives a nice contrast.
Step-by-Step Instructions
- Combine the ingredients
- In a large mixing bowl, add shredded coconut, sweetened condensed milk, vanilla extract, powdered sugar, and nuts (if using).
- Mix well until everything comes together in a sticky, uniform dough.
- Form the coconut balls
- Scoop out about a tablespoon of the mixture and roll it between your palms to create smooth 1-inch balls.
- Tip: If the mixture sticks, dip your fingertips in warm water.
- Chill to firm up
- Place the rolled balls on a parchment-lined tray.
- Refrigerate for 30 minutes to help them hold their shape for dipping.
- Melt the chocolate
- In a microwave-safe bowl, heat the chocolate in 30-second intervals, stirring between each.
- Continue until the chocolate is silky and smooth—don’t overheat or it may seize.
- Dip the coconut balls
- Using a fork, dip each chilled coconut ball into the melted chocolate, coating it fully.
- Gently tap the fork on the edge of the bowl to remove excess chocolate.
- Place each coated ball back onto the parchment paper.
- Chill again to set the chocolate
- Refrigerate for 20 minutes, or until the chocolate shell is firm and shiny.
- Serve and enjoy
- These are wonderful chilled straight from the fridge, but they’re just as tasty at room temperature.
Serving and Storage Tips
How to Serve
- Serve these No-Bake Coconut Cream Balls chilled on a pretty dessert platter.
- They make great additions to cookie trays, holiday boxes, or dessert buffets.
- For parties, place each ball in a mini cupcake liner—simple and elegant!
- Try drizzling extra melted chocolate or adding a sprinkle of coconut on top for decoration.
How to Store
- Refrigerator: Store in an airtight container for up to 7 days.
- Freezer: Freeze for up to 2 months. Just thaw in the fridge before serving.
- Avoid warm temperatures: Chocolate can soften quickly, so keep them cool when transporting or serving.
Helpful Notes
- To make them dairy-free: Use dairy-free sweetened condensed coconut milk and vegan chocolate.
- To reduce sweetness: Use unsweetened coconut and semi-sweet or dark chocolate.
- Add flavor variations: Try adding almond extract, lemon zest, or a pinch of sea salt.
- Add texture: For crunch, mix in chopped nuts or even crushed wafer cookies.
- Chocolate swaps: White chocolate makes them taste like coconut truffles, while dark chocolate gives a rich, balanced flavor.
Frequently Asked Questions
- Can I freeze No-Bake Coconut Cream Balls?
Yes! These freeze beautifully for up to 2 months. Just let them thaw in the fridge before serving. - What if the mixture is too sticky to roll?
Add an extra tablespoon or two of shredded coconut or powdered sugar, then chill the mixture for 10 minutes before rolling. - Can I make these without chocolate?
Absolutely—you can leave them plain or roll them in extra coconut instead. - Can I use different types of chocolate?
Yes! White, milk, semi-sweet, or dark chocolate all work well. Choose based on your preferred sweetness level. - How can I keep the chocolate coating smooth?
Make sure the balls are chilled before dipping and tap off excess chocolate to prevent pooling on the parchment paper.
Final Thoughts
These No-Bake Coconut Cream Balls are one of those recipes that prove just how magical simple ingredients can be. I’ve tested this recipe many times over the years—sometimes for holidays, sometimes just because—and every batch disappears faster than I expect. They’re easy, delicious, and perfect for both beginner cooks and seasoned home bakers looking for a quick treat.
I hope this recipe brings as much joy to your kitchen as it has to mine. If you give these coconut balls a try, I’d love to hear how they turned out! Share your photos, leave a comment, and pass the recipe along to anyone who loves a sweet, no-bake dessert. Happy rolling!
No-Bake Coconut Cream Balls
Ingredients
- 2 ½ cups shredded coconut
- 1 cup sweetened condensed milk
- ½ teaspoon vanilla extract
- 1 cup powdered sugar
- ½ cup chopped nuts optional
- 8 oz white chocolate or semi-sweet chocolate melted
Instructions
- In a large bowl, mix together the shredded coconut, sweetened condensed milk, vanilla extract, powdered sugar, and optional nuts.
- Stir until a thick, sticky dough forms.
- Roll the mixture into 1-inch balls and place them on a parchment-lined tray.
- Refrigerate for 30 minutes, or until firm.
- Melt chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip each chilled coconut ball into the melted chocolate and return it to the tray.
- Refrigerate again for 20 minutes, or until the chocolate is fully set.
- Serve chilled or at room temperature.
Notes
- Dip fingers in warm water to prevent sticking while rolling.
- Store in an airtight container in the refrigerator for up to 1 week.
- Freeze for up to 2 months; thaw in the fridge before serving.
- For dairy-free: use vegan condensed milk and dairy-free chocolate.
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