If you’re dreaming of a sweet snack that melts in your mouth, these Coconut Cream Balls are your new go-to treat. This no bake dessert dazzles with pure coconut cream richness and a light, airy texture that feels like a mini vacation.
Why You’ll Love These Coconut Cream Balls
- No oven needed—just mix, chill, and roll
- Ready in under 30 minutes (plus chill time)
- Perfect sweet snack for summer gatherings or holiday cookie trays
- Gluten-free and easily made dairy-free
- Portable bite-sized balls—ideal for lunchboxes or potlucks
- Simple ingredients you likely have on hand
- Customizable with extracts, coatings, or drizzles
- An addictive treat that’s surprisingly light
Here’s the thing: these Coconut Cream Balls hit that sweet spot between rich and refreshing. According to a recent foodie survey, over 65% of home bakers look for no bake recipes that feel indulgent yet stay fuss-free—well, here you are!
Ingredients for Coconut Cream Balls
- 1 (14-ounce) can sweetened condensed milk (about 1½ cups)
- ½ cup full-fat coconut cream (the thick top from a chilled can; try Thai Kitchen)
- 3 cups unsweetened shredded coconut, divided (I use Bob’s Red Mill)
- 1 teaspoon pure vanilla extract
- Pinch of kosher salt
- Optional: ¼ teaspoon coconut extract for extra coconut punch
- Optional coating: ½ cup sweetened shredded coconut or colorful sprinkles
- Optional drizzle: ¼ cup melted white chocolate or dairy-free coating
Picking the right coconut cream makes a difference: I chill the can overnight so the cream separates. You could swap in a plant-based condensed milk if you need vegan.
Directions to Make Coconut Cream Balls
- Prep your workspace. Line a baking sheet with parchment paper or a silicone mat—this makes cleanup a breeze.
- Combine wet ingredients. In a large bowl, whisk the sweetened condensed milk, coconut cream, vanilla extract, and salt until smooth.
- Fold in coconut. Stir in 2½ cups of the shredded coconut, mixing until the mixture is thick and holds together—if it’s too loose, add a touch more coconut.
- Chill the base. Cover and refrigerate for 20–30 minutes; this firming step makes rolling easier.
- Form the balls. Scoop heaping tablespoons of mixture (I use a small cookie scoop) and gently roll between your palms to create 1-inch spheres.
- Coat the orbs. Roll each ball in the reserved coconut or sprinkles until evenly covered; a light tap removes excess.
- Optional chocolate finish. Drizzle melted white chocolate over half the batch for a lovely contrast—let it set for a few minutes in the fridge.
- Final chill. Pop the tray back into the fridge for at least 15 minutes so the balls become firm and the flavors meld.
Tip: If you like a chewier bite, swap half the coconut for sweetened shredded coconut. You’ll notice a silkier mouthfeel when the mixture has rested—trust the chill.
Servings & Timing for Coconut Cream Balls
- Yield: Makes 18–20 Coconut Cream Balls
- Prep Time: 15 minutes active mixing
- Chill Time: 45 minutes total (30 minutes before rolling + 15 minutes after)
- Total Time: About 1 hour from start to finish
Ever throw a last-minute backyard party? These sweet, coconut-packed orbs step up your dessert game without stress.
Variations for Coconut Cream Balls
- Chocolate Coconut: Add 2 tablespoons cocoa powder and roll in mini dark chocolate chips.
- Lemon Zing: Stir in 1 teaspoon lemon zest and swap vanilla for lemon extract.
- Almond Joy: Mix in ½ cup toasted almonds and drizzle with dark chocolate.
- Matcha Twist: Blend 1 tablespoon matcha powder into the wet mix for a green tea spin.
- Berry Bliss: Fold in ¼ cup freeze-dried raspberries and coat with pink sanding sugar.
You know what? Experimenting with flavors is half the fun—one batch can yield five taste surprises.
Storage & Reheating Coconut Cream Balls
Store these coconut delights in an airtight container in the fridge for up to 5 days. If you’re planning ahead, freeze in a single layer on a tray, then transfer to a freezer bag—good for up to 3 months. No reheating needed; just thaw for 10–15 minutes at room temperature before serving.
Pro tip: Let frozen balls sit on the counter for a bit—you want them soft but still chilled. Serve on pretty paper cups for parties or tuck them into gift boxes with festive ribbon.
FAQs about Coconut Cream Balls
1. Can I make these sugar-free?
Yes—swap the sweetened condensed milk for a sugar-free or low-sugar version and use a sweetener like erythritol-based coconut cream.
2. Why are my balls falling apart?
If the mixture seems too wet, stir in a little more shredded coconut and chill longer before rolling.
3. Can I use store-bought coconut milk?
You need the thick cream layer from a chilled can—regular coconut milk is too thin for this recipe.
4. How do I get a smooth finish?
Use a cookie scoop for uniform size, roll gently, and chill on a flat surface to firm up.
5. Will these melt in hot weather?
They stay solid in moderate heat but do better chilled—keep them in a cooler if it’s above 80°F.
6. Can I bake these?
Baking changes the texture—these are best as a no bake dessert to keep them light and creamy.
7. Are these gluten-free?
Absolutely—they contain no wheat or grains, making them an easy gluten-free treat.
8. What’s the best brand of coconut to use?
I love Bob’s Red Mill unsweetened coconut and Thai Kitchen coconut cream—high quality makes a difference.
Conclusion
These Coconut Cream Balls are a breeze to make, endlessly adaptable, and absolutely addictive—whether you’re feeding a crowd or craving a solo snack. Give this easy, no bake dessert a try and let me know which variation you love most! Don’t forget to leave a comment or explore my other coconut recipes for more tropical treats.
Coconut Cream Balls
Ingredients
- 1 14-ounce can sweetened condensed milk about 1½ cups
- ½ cup coconut cream thick top from a chilled can
- 3 cups unsweetened shredded coconut divided
- 1 teaspoon vanilla extract pure
- Pinch kosher salt
- ¼ teaspoon coconut extract optional
- ½ cup sweetened shredded coconut for rolling, optional
- ¼ cup white chocolate melted, optional drizzle
Instructions
- Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
- Whisk sweetened condensed milk, coconut cream, vanilla extract, and salt in a large bowl until smooth.
- Stir in 2½ cups of shredded coconut, ensuring the mixture thickens and holds together; add more coconut if needed.
- Cover the bowl and refrigerate for 20–30 minutes until firm enough to roll into balls.
- Use a cookie scoop or tablespoon to portion and roll the chilled mixture into 1-inch spheres.
- Roll each sphere in the reserved coconut or sprinkles until evenly coated.
- Drizzle melted white chocolate over the balls and let set briefly in the fridge.
- Refrigerate the coated balls for at least 15 minutes to firm up before serving.
