1. Toast the Coconut (Optional but Worth It!)
In a dry skillet, toast 1 cup of shredded coconut over low heat for 3-5 minutes, stirring constantly until golden. Let cool.
2. Mix the Dough
In a bowl, combine toasted coconut, coconut cream, honey, vanilla, and salt.
Mix until it forms a sticky, dough-like consistency.
3. Roll & Coat
Scoop 1-tbsp portions and roll into balls.
Roll each ball in remaining shredded coconut (toasted or raw).
4. Chill & Devour!
Refrigerate for 1 hour to firm up (if you can wait that long!).
Optional upgrade: Drizzle with melted dark chocolate or roll in crushed nuts.
Pro Tips for the Best Coconut Balls
🔥 For extra creaminess: Use coconut butter instead of coconut cream.
🌴 Texture tweak: Add 1-2 tbsp almond flour if too sticky.
🍫 Chocolate lovers: Dip half in melted chocolate and let harden.
🎁 Gift-worthy: Pack in mini muffin liners in a pretty box!
FAQs
Can I use sweetened coconut?
Yes, but reduce the honey slightly to avoid over-sweetness.
How long do they last?
1 week in the fridge or 1 month frozen (they rarely make it that long!).
Can I make these nut-free?
Yes! Just ensure your coconut products are processed in a nut-free facility.
Serving Ideas
☕ With coffee for an afternoon pick-me-up
🍦 On top of ice cream for a tropical sundae
🎉 As part of a dessert charcuterie board
💝 Packaged in cellophane bags as holiday favors
Final Thoughts
These No-Bake Coconut Cream Balls are dangerously easy to make and impossible to resist. They’re the perfect balance of creamy, sweet, and coconutty—like a vacation in every bite!
Trust us: Make a double batch… because the first batch WILL disappear fast.
