No-Bake Coconut Cream Balls – Easy, Creamy, and Ready in Minutes!

Looking for a quick, crowd-pleasing dessert that’s rich, creamy, and doesn’t require turning on the oven? These No-Bake Coconut Cream Balls are the answer. Made with simple pantry ingredients, they’re bite-sized coconut delights perfect for holidays, parties, or anytime sweet cravings.

These treats are soft on the inside, coated in coconut flakes, and can be ready in under 30 minutes.

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 Ingredients

•  ¼ teaspoon salt

•  1 teaspoon vanilla extract

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•  1 cup powdered sugar

•  4 tablespoons softened butter

•  2 cups shredded coconut (plus more for coating)

•  ½ cup sweetened condensed milk

Optional: 1–2 tbsp cream cheese for added tanginess
Optional base: crushed chocolate cookies or brownie bites (as shown in photo)

 Equipment

• Large mixing bowl

• Rubber spatula or spoon

• Measuring cups & spoons

• Baking sheet or tray for chilling

• Parchment paper (optional)

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 Instructions

1. Mix the Base

1. In a large bowl, combine softened butter and powdered sugar.

2. Mix until smooth and fluffy.

2. Add Coconut & Sweetened Condensed Milk

1. Stir in salt and vanilla extract.

2. Fold in shredded coconut and condensed milk.

3. Add optional cream cheese at this stage if using.

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Tip: Mixture should be thick enough to roll. If too wet, add more coconut or refrigerate briefly.

3. Shape the Balls

1. Scoop a tablespoon of mixture and roll into a ball.

2. Roll each ball in extra shredded coconut for coating.

3. Place on parchment-lined tray.

4. Chill

Refrigerate for at least 20–30 minutes or until firm.

Optional: Serve each on a chocolate cookie base or mini brownie bite for extra texture.

 Time & Yield

• Prep time: 15 minutes

• Chill time: 30 minutes

• Total time: 45 minutes

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• Yields: 18–24 balls (depending on size)

 Tips & Variations

• Add chopped almonds or mini chocolate chips to the mix.

• Drizzle with melted dark chocolate after chilling for a gourmet finish.

• For keto-friendly version, use unsweetened coconut and sugar-free sweetener.

• Add a pinch of lemon zest or coconut extract for flavor twist.

 Storage

• Fridge: Store in an airtight container up to 5 days.

• Freezer: Freeze up to 2 months. Thaw in fridge before serving.

 FAQ

Can I use unsweetened coconut?

Yes, but the texture and sweetness will be slightly different. You may need more condensed milk.

Can I make them dairy-free?

Yes. Use vegan condensed milk and plant-based butter or coconut oil.

Can I use a food processor?

Yes. Especially helpful if you’re using chunky coconut or want a smoother mix.