These no-bake Coconut Cream Balls are a melt-in-your-mouth treat that captures the lush essence of coconut in every creamy bite. They combine rich cream cheese, sweetened shredded coconut, and powdered sugar into a velvety dough that’s rolled into perfect little orbs and coated in a flurry of fine coconut. Optional fillings like roasted almonds, dried fruits, or soft chocolate centers make them even more delightful.
Elegant enough for dessert trays and easy enough for a midweek sweet fix, these coconut balls can be styled to match any occasion—from bridal showers and Eid platters to cozy afternoon tea spreads. Chill them for a firm bite or enjoy them soft and creamy. Either way, they’re pure edible charm.
Ingredients: (Makes approx. 20–24 balls)
- 1½ cups sweetened shredded coconut (plus extra for rolling)
- 4 oz (½ block) cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1½ cups powdered sugar (icing sugar)
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract (optional, for a nutty accent)
- Pinch of salt
Optional Fillings & Flavor Variations:
- Roasted almonds or cashews (one per ball for a surprise crunch)
- Mini chocolate chips or chocolate chunks
- Dried pineapple or chopped dried cherries
- Zest of ½ lime or lemon for brightness
- 2–3 drops of coconut extract for extra coconut punch
Coating Options:
- Finely shredded desiccated coconut (plain or toasted)
- Crushed freeze-dried raspberries (for a pop of color)
- Cocoa powder (for a contrasty finish)
Instructions:
- Create the Creamy Base:
In a mixing bowl, beat the softened cream cheese and butter together until smooth and fluffy. Use a hand mixer or stand mixer for best results. Add vanilla extract, almond extract (if using), and a pinch of salt to enhance the overall flavor. - Incorporate the Sugar:
Gradually sift in the powdered sugar while mixing, a little at a time. This helps maintain a smooth texture. Continue beating until the mixture is well combined and creamy—scrape down the sides as needed. - Add the Coconut:
Fold in the sweetened shredded coconut using a spatula or wooden spoon. The mixture should start to form a soft dough that holds its shape when rolled into a ball. If it feels too sticky, chill it for 20 minutes before shaping. - Shape the Balls:
Scoop out about a tablespoon of dough and roll it into a ball between your palms. If you’re adding a filling—like a nut or piece of dried fruit—flatten the dough slightly, tuck it inside, and roll it back into a ball. - Coat with Coconut (or Other Coatings):
Roll each ball in your chosen coating—finely shredded coconut is the classic option. For a festive touch, try half-and-half: roll one side in white coconut, the other in crushed raspberries or nuts. - Chill & Set:
Place the finished balls onto a parchment-lined tray or container and refrigerate for at least 1 hour to firm up. You can also freeze them briefly for a firmer texture or longer storage. - Serve & Store:
Once chilled, serve directly from the fridge for a creamy, truffle-like bite. Store in an airtight container in the refrigerator for up to 5 days, or freeze for longer.
Presentation Ideas:
- Nestle each ball in a mini cupcake liner for an elegant display.
- Serve in a crystal dish or wooden platter with mint sprigs and edible flowers.
- Make a trio box with flavor variations: classic, chocolate-filled, and fruit-studded.
My’s Twist Inspiration:
How about crafting a tropical trio with mango essence and lime zest in one batch, chocolate-dipped balls in another, and pistachio-dusted delights for contrast? Or maybe press the mixture into a pan and cut into bars, layering with jam or ganache?
Let’s transform these sweet spheres into a full-blown dessert event—just say the word!