Name: No Bake Coconut Cream Balls
Prep time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: 1 can (14 oz) sweetened condensed milk; 2 ½ cups shredded coconut (unsweetened or sweetened); ½ cup powdered sugar; ¼ cup unsalted butter, softened; 1 teaspoon vanilla extract; Optional for coating: extra shredded coconut, cocoa powder, or melted chocolate

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These No Bake Coconut Cream Balls are sweet, soft, and irresistibly coconutty. I love how they come together in minutes with just a handful of ingredients—no oven required. They’re the perfect bite-sized treat for holidays, parties, or whenever I need a quick dessert fix with tropical flair.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy and doesn’t require any baking, mixing bowls, or complicated steps. Just mix, chill, and roll. The creamy coconut filling has a rich texture that melts in the mouth, and the outside can be customized with coatings like shredded coconut, cocoa, or chocolate drizzle. They’re perfect to keep in the fridge for a sweet, satisfying bite anytime.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sweetened condensed milk
Shredded coconut (unsweetened or sweetened, depending on preference)
Powdered sugar
Softened butter
Vanilla extract
Optional: extra shredded coconut, cocoa powder, or melted chocolate for coating

Directions

I combine the sweetened condensed milk, softened butter, vanilla extract, and powdered sugar in a bowl until smooth.
I mix in the shredded coconut until the mixture holds its shape and is easy to roll.
I chill the mixture in the fridge for 30–45 minutes to firm up.
Once chilled, I roll the dough into small balls using my hands or a small cookie scoop.
I coat each ball in extra shredded coconut, cocoa powder, or drizzle with melted chocolate if I want to dress them up.
I place the finished balls on a parchment-lined tray and chill them again until firm.

Servings and timing

This recipe makes about 20–24 balls, depending on the size I roll. Prep takes about 15 minutes, with an additional 30–45 minutes of chilling time. Total time is around 1 hour.

Variations

Sometimes I add a whole almond or a dried cherry in the center of each ball for a surprise bite. I also like rolling them in toasted coconut for extra texture. If I want a chocolate-coconut combo, I dip the balls halfway in melted dark chocolate and let them set in the fridge.

storage/reheating

I store these coconut balls in an airtight container in the refrigerator for up to 1 week. They can also be frozen for up to 2 months—perfect for making ahead. No reheating needed—just let them sit for a few minutes at room temperature if serving from the freezer.

FAQs

Can I use sweetened shredded coconut?

Yes, I’ve used both sweetened and unsweetened. Sweetened will give a richer, more indulgent flavor, while unsweetened keeps it balanced.

Can I freeze these?

Absolutely. I freeze them in a single layer first, then transfer to a container or bag. They’re great straight from the freezer or slightly thawed.

Are these gluten-free?

Yes, as long as I double-check that all the ingredients are certified gluten-free, especially the shredded coconut and sweetened condensed milk.

Can I make them vegan?

I can try using a vegan condensed coconut milk and plant-based butter. The texture may vary slightly, but they still work well.

How do I keep them from sticking to my hands?

Chilling the mixture well helps. If it’s still sticky, I lightly grease my hands or dust them with powdered sugar while rolling.

Conclusion

These No Bake Coconut Cream Balls are a go-to treat when I want something sweet, simple, and satisfying without turning on the oven. They’re creamy, coconut-filled, and endlessly customizable—perfect for sharing or stashing in the fridge for a personal pick-me-up.