No Bake Coconut Cream Balls
Nostalgia drifts in with the first bite of these No Bake Coconut Cream Balls — like the kind of treat a grandparent might tuck into a cookie tin for you. Lightly sweet, coconut-forward, and impossibly simple, they’re perfect when you want a homemade dessert without turning on the oven. If you enjoy other effortless sweets, you might also like this similar no-bake strawberry delight that uses the same easy, no-bake logic.
Why make this recipe
- Quick to assemble — most of the work is just mixing and rolling.
- No oven required — perfect for hot days or last-minute guests.
- Crowd-pleaser — rich condensed milk and coconut create a melt-in-your-mouth texture that everyone loves.
Ingredients
- 1 cup shredded coconut
- 1 cup sweetened condensed milk
- 1 cup graham cracker crumbs
- 1 tsp vanilla extract
- Additional shredded coconut for coating
Directions
- In a medium bowl, combine the shredded coconut, sweetened condensed milk, graham cracker crumbs, and vanilla extract. Mix well until fully combined.
- Shape the mixture into bite-sized balls and roll them in additional shredded coconut to coat.
- Place the coated balls on a parchment-lined tray and refrigerate for at least 30 minutes to set.
- Serve chilled and enjoy!
Step-by-Step Guide to Making No Bake Coconut Cream Balls
These expanded steps walk you through the process and explain a few small techniques that make the difference between simply edible and memorably delicious.
- Gather and measure your ingredients
- Measure the coconut, condensed milk, graham cracker crumbs, and vanilla before you begin. Having everything ready keeps the mixing smooth and prevents uneven texture.
- Combine the dry ingredients
- In a medium bowl, mix the shredded coconut and graham cracker crumbs thoroughly so the crumbs distribute evenly through the coconut flakes. This helps the mixture hold together when you add the condensed milk.
- Add the condensed milk and vanilla
- Pour the condensed milk over the dry mixture and add the vanilla extract. Use a sturdy spoon or a silicone spatula to fold the ingredients together. The mixture should be sticky but not runny; if it seems too damp, add a teaspoon more graham crumbs.
- Test a small ball for texture
- Roll a small amount between your palms. It should form a firm ball that keeps its shape. If it crumbles, add a touch more condensed milk; if it’s too sticky, add a pinch more graham cracker crumbs.
- Shape the balls
- Using about a tablespoon or a small cookie scoop for uniform size, portion out the mixture and roll it between your palms to form smooth balls. For an attractive finish, press gently to eliminate surface cracks.
- Coat with shredded coconut
- Pour the additional shredded coconut into a shallow bowl and roll each ball until evenly coated. The extra coconut gives a snowy, textured exterior and a pleasing contrast with the inner chew.
- Chill to set
- Place balls on a parchment-lined tray spaced slightly apart and refrigerate for at least 30 minutes. Chilling firms up the condensed milk binder and improves the bite.
- Serve or store
- Serve chilled for the best texture. If storing, follow the guidance below for refrigeration or freezing.
Why this works
- Sweetened condensed milk acts as both a sweetener and binder, providing moisture, richness, and a creamy mouthfeel that pairs beautifully with coconut’s natural chew. Graham cracker crumbs add structure and a subtle toasty flavor without overpowering the coconut. Vanilla ties everything together and enhances the overall sweetness.
Tips for ingredient selection
- Shredded vs. desiccated: Shredded coconut gives more chew and personality; fine desiccated coconut will produce a smoother, truffle-like interior. Choose based on the texture you prefer.
- Sweetness: If you prefer less sweet treats, consider swapping half the condensed milk for a thicker Greek yogurt or mascarpone (this will alter shelf life and texture).
Best Way to Store No Bake Coconut Cream Balls
- Refrigerator: Store in an airtight container for 3–5 days at 40°F (4°C).
- Freezer: Place in a freezer-safe container with parchment between layers for up to 3 months at 0°F (-18°C).
- Room temperature (short term): Up to 24 hours at or below 70°F (21°C) if serving the same day.
Serving Ideas for No Bake Coconut Cream Balls
- As a petit four: Arrange the chilled coconut balls on a decorative platter between small cookies or chocolate-dipped fruits for an elegant after-dinner offering.
- With coffee or tea: These pair especially well with a cup of strong coffee or a mild black tea; the sweetness balances bitter notes.
- Dessert plate upgrade: Plate three coconut balls with a drizzle of dark chocolate or a sprinkle of toasted coconut flakes and a few fresh berries for color and acidity.
- Party favors: Put 3–5 balls in small cellophane bags, tie with ribbon, and use them as edible favors for gatherings.
Tips to Make No Bake Coconut Cream Balls
Q: How do I keep them from sticking to my hands?
A: Lightly chill the mixture for 10–15 minutes before rolling; if they’re still sticky, dampen your palms slightly or lightly dust your hands with fine graham cracker crumbs.
Q: What size should the balls be?
A: Use a tablespoon or small cookie scoop for uniform, bite-sized portions. Smaller balls set faster and are easier to eat in one bite.
Q: Can I use fresh coconut?
A: Fresh coconut will make the mixture wetter and alter the texture; if using fresh, add additional graham cracker crumbs or a few tablespoons of desiccated coconut to achieve the right consistency.
Variations
- Chocolate-dipped: After chilling, dip half of each ball in melted dark or milk chocolate and return to the fridge to set. This adds a crunchy chocolate shell and makes them feel more decadent.
- Citrus-kissed: Add 1 tsp of finely grated lime or lemon zest to the mixture for a bright, refreshing twist that cuts through the sweetness.
A few common adjustments in comparison
- Texture: Using desiccated coconut results in a smoother ball, while shredded coconut gives more chew.
- Sweetness: Replacing part of the condensed milk with cream cheese or mascarpone reduces sweetness and adds tang, but shortens storage life.
Common pitfalls and how to avoid them
- Too sticky to roll: Chill the mixture briefly or add a touch more graham cracker crumbs.
- Falling apart after rolling: The mixture needs enough condensed milk to bind. If it’s crumbly, add a teaspoon at a time until cohesive.
- Soggy coating: Use dry shredded coconut for coating; toasted coconut will add crispness but may darken more quickly.
Q&A-style Tips (quick-fire)
Q: Can I make these ahead?
A: Yes — prepare and refrigerate up to 5 days or freeze for longer storage.
Q: How can I make them more adult-friendly?
A: Add a splash (1 tsp) of rum or coconut liqueur to the mix for subtle boozy notes; reduce condensed milk slightly to compensate.
Q: Are these gluten-free?
A: Not as written — graham cracker crumbs contain gluten. Substitute gluten-free graham or cookie crumbs to make them gluten-free.
Dietary notes and swaps
- Vegan option: Use a sweetened condensed coconut milk alternative (available in many stores) and ensure your graham crumbs are vegan; texture will be similar though slightly different in flavor.
- Nut-free: This recipe is naturally nut-free as long as your shredded coconut and crumbs are processed in nut-free facilities.
How to plan for parties and gifting
- Make a test batch the day before to perfect size and coating.
- To transport: Arrange balls in a shallow box with parchment layers and keep chilled until serving. If gifting, include a small ice pack if transit is over 1–2 hours in warm weather.
Troubleshooting checklist
- If balls are dry: Add a teaspoon of condensed milk and mix until smooth.
- If balls are gummy: Too much condensed milk — add a small amount of graham cracker crumbs or desiccated coconut.
- If coating falls off: Press the coating gently onto the balls and chill immediately to set.
FAQs
Q: How long do they last in the fridge?
A: Stored in an airtight container, they will keep well for 3–5 days.
Q: Can I freeze the coconut balls?
A: Yes, freeze in a single layer on a tray until firm, then transfer to a freezer-safe container for up to 3 months.
Q: Are these safe for kids to help make?
A: Absolutely — rolling and coating are fun for kids. Supervise with any melting chocolate variations and keep raw ingredients handled with clean hands.
What to serve them with
- Coffee, hot chocolate, or a lightly sweetened iced tea.
- Fresh fruit like berries or citrus segments for contrast.
- A small scoop of vanilla ice cream and a drizzle of caramel for an indulgent dessert plate.
Scaling the recipe
- Double or triple the ingredients for parties. Use a stand mixer or large bowl to combine ingredients for larger batches, and chill the mixture slightly if it becomes too warm from mixing.
Final assembly and presentation tips
- Uniform size makes them feel professional — use a small scoop.
- Serve on doilies or a bed of edible flowers for a special occasion.
- Sprinkle a tiny pinch of flaky sea salt on chocolate-dipped versions to elevate the flavors.
Nutrition snapshot (approximate per ball, based on 24 balls per batch)
- Calories: ~80–110 (varies with size and coating)
- Fat: mainly from coconut and condensed milk
- Protein and fiber: modest amounts from coconut and graham crumbs
A reminder on sanitation and safety
- Keep refrigerated until serving time to prevent surface stickiness and maintain freshness.
- If you add fresh dairy (cheese, yogurt) in substitutions, keep storage times shorter and refrigeration strict.
Conclusion
These No Bake Coconut Cream Balls are an easy, nostalgia-filled treat that requires minimal hands-on time and delivers consistent delight for family and guests; for another condensed-milk based take, see Kickass Baker’s no-bake coconut balls with condensed milk for comparison and inspiration. If you prefer a chocolate-infused version, check out this take on chocolate coconut cream balls at Food Lovin Family’s Chocolate Coconut Cream Balls for ideas on chocolate coatings and flavor twists.
Print
No Bake Coconut Cream Balls
- Total Time: 30 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Lightly sweet, coconut-forward treats that are easy to make and require no baking.
Ingredients
- 1 cup shredded coconut
- 1 cup sweetened condensed milk
- 1 cup graham cracker crumbs
- 1 tsp vanilla extract
- Additional shredded coconut for coating
Instructions
- In a medium bowl, combine the shredded coconut, sweetened condensed milk, graham cracker crumbs, and vanilla extract. Mix well until fully combined.
- Shape the mixture into bite-sized balls and roll them in additional shredded coconut to coat.
- Place the coated balls on a parchment-lined tray and refrigerate for at least 30 minutes to set.
- Serve chilled and enjoy!
Notes
For a chocolate version, dip the balls in melted chocolate after chilling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 100
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: no bake, coconut, dessert, easy, sweet, treat
