No-Bake Coconut Cream Balls are rich, creamy, and irresistibly coconutty. These sweet treats are rolled into bite-sized perfection and dipped in chocolate for an indulgent finish. I love making these when I need a quick dessert that still feels special, and best of all, there's no oven required.
Why I Love This Recipe
I love this recipe because it's simple, fast, and always a hit. The texture is soft and chewy with a satisfying chocolate shell, and the coconut flavor shines through in every bite. These are great for gifting, parties, or just a personal treat when I want something sweet without baking.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Shredded sweetened coconut
- Sweetened condensed milk
- Vanilla extract
- Powdered sugar
- Chopped nuts (optional)
- White or semi-sweet chocolate, melted (for coating)
Directions
- Mix the filling: In a large bowl, I stir together the shredded coconut, sweetened condensed milk, vanilla extract, powdered sugar, and chopped nuts (if using) until a thick, sticky dough forms.
- Shape into balls: I scoop out small amounts of the mixture and roll them into 1-inch balls, then place them on a parchment-lined baking sheet.
- Chill: I place the sheet in the freezer for 30 minutes so the balls firm up and are easier to coat.
- Dip in chocolate: I melt the chocolate and use a fork or toothpick to dip each chilled ball until fully coated, letting the excess drip off before placing them back on the tray.
- Set: I refrigerate the coated balls for 15–20 minutes until the chocolate is set.
Servings and Timing
This recipe makes about 24–30 coconut balls.
Prep time: 15 minutes
Chill time: 30 minutes
Total time: 45 minutes
Variations
- Different chocolate: I switch between white, milk, or dark chocolate depending on what I’m in the mood for.
- Flavor twist: A drop of almond or coconut extract gives a unique twist to the filling.
- Decorate: I like to top them with extra coconut or chopped nuts before the chocolate sets for texture and flair.
Storage and Reheating
These store well in an airtight container in the fridge for up to 2 weeks.
They also freeze beautifully—I place them in a single layer and freeze for up to 2 months. No reheating needed—just thaw and enjoy.
FAQs
Can I use unsweetened coconut?
Yes, but the texture may be slightly different. I usually stick to sweetened for best results and flavor.
Can I skip the chocolate coating?
Absolutely. They're still delicious without the chocolate, just a little less decadent.
How do I keep them from sticking when rolling?
If the mixture is too sticky, I chill it for 15 minutes or lightly grease my hands with a bit of oil or butter before rolling.
Can I make them dairy-free?
Yes. I use dairy-free sweetened condensed coconut milk and dairy-free chocolate for a fully dairy-free version.
Do I need to toast the coconut?
Not for this recipe—I use it as-is for that soft, chewy texture. But toasted coconut can be sprinkled on top for extra flavor.
Conclusion
No-Bake Coconut Cream Balls are an easy, elegant treat that comes together with minimal effort. Whether I’m making them for a party or just to satisfy my own sweet tooth, these creamy, coconut-filled bites are always a win. They're quick, delicious, and absolutely addicting.
No-Bake Coconut Cream Balls
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24–30 balls
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
No-Bake Coconut Cream Balls are creamy, chewy coconut bites dipped in chocolate for a sweet, indulgent treat. Quick to make with just a few ingredients, these bite-sized desserts are perfect for holidays, parties, gifting, or anytime you want a no-bake delight!
Ingredients
- Shredded sweetened coconut
- Sweetened condensed milk
- Vanilla extract
- Powdered sugar
- Chopped nuts (optional)
- White or semi-sweet chocolate, melted (for coating)
Instructions
- In a large bowl, combine shredded coconut, sweetened condensed milk, vanilla, powdered sugar, and optional nuts. Mix until a thick dough forms.
- Scoop and roll into 1-inch balls. Place on a parchment-lined baking sheet.
- Freeze for 30 minutes to firm up.
- Melt chocolate. Dip each ball into chocolate using a fork or toothpick. Let excess drip off and place back on the tray.
- Refrigerate for 15–20 minutes until the chocolate sets. Serve chilled or at room temp.
Notes
- Use almond or coconut extract for a flavor twist.
- Decorate with extra coconut or chopped nuts before chocolate sets.
- Can be made dairy-free with condensed coconut milk and dairy-free chocolate.
- If mixture is sticky, chill before rolling or lightly grease hands.
- Store in fridge or freezer—no reheating required.
