Skip to content
Ingredients:
– 1 cup unsweetened shredded coconut
– 1/2 cup sweetened condensed milk
– 1/4 cup coconut cream
– 1 tsp vanilla extract
– 1/4 tsp salt
– 1/4 cup unsalted butter, softened
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Combine coconut, condensed milk, and coconut cream: In a large mixing bowl, combine the unsweetened shredded coconut, sweetened condensed milk, and coconut cream. Mix well until the coconut is evenly moistened.
2. Add vanilla extract and salt: Add the vanilla extract and salt to the coconut mixture. Mix until well combined.
3. Add softened butter: Add the softened butter to the coconut mixture. Mix until the mixture is smooth and creamy.
4. Chill the mixture: Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes or until firm.
5. Shape into balls: Once the mixture is firm, use a small cookie scoop or your hands to shape the mixture into small balls, about 1 inch in diameter. You should end up with around 12-15 balls.
6. Chill the balls: Place the coconut cream balls on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes or until firm.
7. Dust with confectioners’ sugar (optional): Just before serving, dust the coconut cream balls with confectioners’ sugar, if desired.
8. Serve and enjoy: Serve the no-bake coconut cream balls chilled. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Tips:
– Make sure to use full-fat coconut cream for the best flavor and texture.
– If the mixture is too sticky, you can add a little more unsweetened shredded coconut. If it’s too dry, you can add a little more coconut cream.
– You can also roll the coconut cream balls in additional unsweetened shredded coconut or chopped nuts for extra texture and flavor.