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Coconut balls. A simple dessert or snack, no oven needed, with just 4 ingredients that is healthy and done in just 15 minutes. You can’t ask much more of a recipe. Plus, they are so cute and totally perfect for the upcoming holidays, because they look like mini snowballs.
The original coconut balls are made with condensed milk, but to make them quickier and healthier, we use the very coconut fat to achieve that creamy and soft texture. This is achieved by processing the coconut. This way, it releases its fat and the mixture turns more “wet”.
These balls are made to be bite-size, so they are easy to eat and also because this way they are perfect to use in dinner parties and events. They can be totally white or you could paint them in different colors, using artificial colorants.
It is important for the coconut you use for this recipe to be thin, but mostly soft, so we end up with a creamy texture. It is best to use unsweetened shredded coconut, though, if you use sweetened coconut just skip the honey so they are not overly sweet.
At the end the balls are coated in some shredded coconut so they are white as snow, but you could also coat them in cocoa powder, chopped pecan nuts, cinnamon, etc. Once done, they have to be refrigerated to hold their shape and store well.
Coconut when it comes to cooking is really versatile and it is great for desserts becasue it brings lots of flavor and texture. I, personally, really like it and not just in food, but the smell of it in all sorts of products.
This recipe is more of an afternoon snack than a dessert, because it is light and it fill you with energy without being too filling. Plus, these coconut balls are vegan if you use agave or maple syrup instead of honey.
If you like this recipe you have to see our healthy nut bars.
- 2 C (200 gr) Shredded coconut , unsweetened
- 2 tbsp (30 ml) honey or agave syrup
- 3 tbsp (45 ml) coconut oil
- 1 tsp (5 ml) vanilla extract
- 1/4 C (25 gr) shredded coconut , to decorate
Place the shredded coconut in a food processor or blender and process for about 30 seconds until the coconut releases some oil and the texture turns dense and wet.
Pour the coconut in a bowl, add in the rest of the ingredients and mix using a rubber spatula until you get a dough that does not stick to your hands.
Cover the bowl with plastic kitchen wrap and refrigerate the dough for 20 minutes so it is easier to work with.
Once you have refrugerated the dough, form about 24 balls (bite-size) using your hands and roll them in some shredded coconut to decorate.
Refrigerate the balls for 1 hour so they hold their shape and you're done!