Soft, creamy centers rolled in snowy coconut—these No Bake Coconut Cream Balls are the kind of treat you can throw together in minutes and still feel like you made something special. They’re rich but not heavy, with a velvety coconut filling and just enough sweetness to make them addictive.
Think of them as bite-sized coconut truffles: perfect for holidays, parties, gift boxes, or just keeping in the fridge for a little “something sweet” after dinner.
Why You’ll Love Them
- No oven needed: Mix, roll, chill—done.
- Short ingredient list: Mostly pantry/fridge staples, big payoff.
- Perfect texture: Creamy inside, soft chew from coconut on the outside.
- Customizable: Add almonds, dip in chocolate, or flavor with lemon or vanilla.
Ingredients
- 2 cups (160 g) desiccated or finely shredded unsweetened coconut, plus extra for rolling
- ½ cup (115 g) cream cheese, softened (brick style, not whipped)
- ⅓ cup (80 ml) sweetened condensed milk
- 2 tbsp powdered sugar (add more to taste if you like them sweeter)
- 1 tsp vanilla extract or coconut extract
- Pinch of salt
Optional, for “Raffaello-style” balls:
- 18–22 whole blanched almonds or roasted hazelnuts (1 per ball)
- ½ cup (90 g) finely chopped white chocolate for extra richness (optional, stirred into the mixture)
Time & Yield
- Prep: 20 minutes
- Chill: 30–45 minutes
- Total: ~1 hour (mostly chilling)
- Yield: 18–22 coconut balls, depending on size
Instructions
1) Make the Coconut Cream Mixture
- Beat the base:
- In a medium bowl, beat cream cheese until smooth and creamy—no lumps.
- You can use a hand mixer or a sturdy spatula.
- Sweeten & flavor:
- Add sweetened condensed milk, powdered sugar, vanilla (or coconut extract), and a pinch of salt.
- Mix until everything is fully combined and silky.
- Add the coconut (and chocolate, if using):
- Stir in 2 cups coconut until the mixture turns thick, sticky, and scoopable.
- If using finely chopped white chocolate, fold it in now.
- Adjust texture if needed:
- If the mixture feels too loose to roll, add 1–2 tbsp more coconut until it holds its shape.
- If it feels too stiff or dry, add 1–2 tsp more condensed milk.
- Chill briefly:
- Cover the bowl and refrigerate for 15–20 minutes.
- This makes it easier to roll into neat balls.
2) Shape the Coconut Balls
- Prep the coating:
- Place extra shredded coconut in a shallow bowl or plate for rolling.
- Add a nut center (optional):
- Scoop about 1 tablespoon of the chilled mixture into your hand.
- If using nuts, press one almond or hazelnut into the center.
- Wrap the mixture around it and roll into a smooth ball between your palms.
- Coat in coconut:
- Roll each ball in the shredded coconut, pressing lightly so it sticks and creates a snowy coating.
- Repeat:
- Continue until all the mixture is used.
- Place the finished balls on a parchment-lined tray or plate.
3) Chill to Set
- Refrigerate the coconut cream balls for at least 30 minutes, or until firm enough to hold their shape when picked up.
- Serve chilled or just slightly cool—they’re creamy, soft, and melt-in-your-mouth.
Nutrition (Per Ball – Approximate, for 20 balls)
- Calories: ~110–130 kcal
- Fat: ~8–10 g
- Carbs: ~7–10 g
- Protein: ~1–2 g
(Exact values depend on portion size and whether you add nuts or chocolate.)
Serve Them Like This
- Arrange on a small dessert platter or tiered stand.
- Dust with a pinch of extra coconut or a tiny bit of powdered sugar just before serving if you want them extra “snowy.”
- Pair with:
- Coffee or espresso
- Hot chocolate
- Light herbal tea, like chamomile or mint
They’re perfect for Christmas plates, Eid trays, birthdays, or as an easy “fancy” dessert when you don’t want to turn on the oven.
Pro Tips for Perfect No Bake Coconut Balls
- Use room-temp cream cheese: It blends smoother and prevents lumps.
- Chill before shaping: A quick chill makes rolling much easier and less messy.
- Small, even size: Use a small cookie scoop or teaspoon to keep the balls similar in size.
- Coconut type matters: Finely shredded or desiccated coconut works best; big flakes don’t bind as nicely.
- Taste & adjust sweetness: Before chilling, taste the mixture—add more powdered sugar if you like them sweeter.
Variations & Twists
- Chocolate-Dipped Coconut Balls:
- Once chilled, dip the balls halfway in melted dark or milk chocolate, then let set on parchment.
- Lemon Coconut Cream Balls:
- Add 1–2 tsp lemon zest and a few drops of lemon juice to the mixture for a fresh citrus twist.
- Toasted Coconut Coating:
- Toast some of the coconut until golden and use it for rolling—adds a nutty, deeper flavor.
- Extra Coconut Punch:
- Swap vanilla for coconut extract and add a tablespoon of coconut cream if you have it.
Make-Ahead, Storage & Freezing
- Make-Ahead:
- These are ideal for making ahead—flavor actually improves after a few hours in the fridge.
- Fridge Storage:
- Store in an airtight container in the refrigerator for up to 5–6 days.
- Separate layers with parchment if stacking.
- Freezing:
- Freeze in a single layer until firm, then transfer to a container or freezer bag.
- Keeps well for up to 1–2 months.
- Thaw in the fridge for 30–40 minutes before serving, or enjoy slightly frozen for a firmer treat.
Why This Recipe Works
Cream cheese and condensed milk create a smooth, rich base that binds the coconut without needing baking or eggs. The desiccated coconut adds structure and chew, while the extra coconut on the outside gives that classic “snowball” look and texture. A pinch of salt and a splash of vanilla (or coconut extract) balance the sweetness, so each bite tastes creamy, coconutty, and just indulgent enough.
Final Thought: When you want an easy, no-bake dessert that still feels special, these No Bake Coconut Cream Balls are exactly the kind of “mix, roll, chill, enjoy” treat you’ll come back to again and again.