How to Make Coconut Cream Balls
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Mix the Base: In a medium bowl, combine the desiccated coconut, sweetened condensed milk, and vanilla extract. Stir until a sticky, moldable mixture forms.
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Shape the Balls: Scoop small portions of the mixture and roll them into bite-sized balls. For a consistent size, use a small cookie scoop or tablespoon.
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Chill: Place the balls on a parchment-lined tray and refrigerate for at least 30 minutes. This firms them up and makes them easier to dip in chocolate.
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Prepare the Chocolate: Melt the chocolate in a heatproof bowl over a pan of simmering water (double boiler method) or in the microwave in short bursts, stirring in between.
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Coat in Chocolate: Using a fork or skewer, dip each chilled coconut ball into the melted chocolate, ensuring it’s fully covered. Allow excess chocolate to drip off before placing it back on the tray.
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Optional Garnish: Sprinkle with extra desiccated coconut, crushed nuts, or a drizzle of white chocolate for an elegant touch.
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Set: Refrigerate again for 15–20 minutes, or until the chocolate coating is firm.
Serving Suggestion
Serve chilled for a creamy, cool center with a satisfying chocolate shell. These coconut cream balls pair beautifully with coffee, tea, or as a sweet ending to a tropical-themed meal.
Tips for Success
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Firm Balls: If the mixture is too sticky, add a little more coconut until manageable.
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Smooth Chocolate Coating: Make sure the balls are well chilled before dipping to prevent melting.
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Storage: Keep refrigerated in an airtight container; they last up to a week, making them perfect for make-ahead treats.
With just a handful of ingredients, No-Bake Coconut Cream Balls Wrapped in Chocolate prove that indulgent desserts don’t have to be complicated. They’re tropical, creamy, chocolatey, and completely irresistible.
