Description
No-Bake Coconut Cream Balls
Description: Add a touch of elegance to your dessert spread with these no-bake coconut cream balls. They’re creamy, decadent, and irresistibly good! Perfect for any celebration.
Ingredients:
1 cup shredded coconut
⅓ cup sweetened condensed milk
2 tbsp powdered sugar
1 tsp almond extract
200g milk chocolate (melted)
Chopped almonds for topping
Instructions:
Mix coconut, condensed milk, powdered sugar, and almond extract until combined.
Roll into balls and chill for 30 minutes.
Dip in melted milk chocolate and sprinkle with chopped almonds.
Refrigerate for 20 minutes before serving.
#ElegantEats
Step-by-Step Guide
Follow these detailed instructions for perfect coconut cream balls every time.
- In a medium mixing bowl, combine the shredded coconut, sweetened condensed milk, powdered sugar, and almond extract. Stir until a thick, uniform paste forms.
- Using a tablespoon or a small cookie scoop, portion the mixture. Roll each portion firmly between your palms to form a smooth, compact ball about 1 inch in diameter.
- Place the balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes. This chilling step is crucial for the balls to hold their shape during dipping.
- While the balls chill, melt the milk chocolate in a heatproof bowl over a pot of simmering water (double boiler) or in short bursts in the microwave, stirring frequently until smooth.
- Using a fork or dipping tools, submerge each chilled ball into the melted chocolate, ensuring it’s fully coated. Gently tap the fork on the side of the bowl to remove excess chocolate.
- Return the coated ball to the parchment paper and immediately sprinkle with chopped almonds before the chocolate sets.
- Once all balls are dipped and decorated, refrigerate the tray for another 20 minutes, or until the chocolate is completely firm.
Serving Suggestions
These elegant treats are versatile. Serve them in petite paper cups on a dessert platter for a party. They pair wonderfully with coffee or as a sweet ending to a rich meal. For a festive touch, drizzle with white chocolate or roll some in extra shredded coconut instead of almonds for variety.
How-to Summary
Mix coconut, condensed milk, sugar, and extract. Form into balls and chill. Dip the firm balls in melted milk chocolate, top with almonds, and chill again until set.
Frequently Asked Questions
Can I use dark chocolate instead? Absolutely. Dark chocolate provides a delicious, less sweet contrast to the creamy coconut filling.
How long do these keep? Stored in an airtight container in the refrigerator, they will stay fresh for up to one week.
Can I make them without almond extract? Yes. Vanilla extract is an excellent substitute and will provide a classic, sweet flavor.
My mixture is too sticky to roll. What went wrong? This usually means the mixture needs more coconut. Add an extra tablespoon or two of shredded coconut until the consistency is manageable.
Can I freeze these coconut balls? Yes, they freeze very well for up to 2 months. Place them in a single layer on a tray to freeze solid, then transfer to a freezer bag. Thaw in the refrigerator before serving.
Common Mistakes to Avoid
- Skipping the initial chill: Not chilling the coconut balls before dipping will cause them to fall apart in the warm chocolate.
- Overheating the chocolate: Chocolate can seize if heated too quickly. Melt it gently and stir frequently.
- Using sweetened coconut with extra sugar: The recipe already includes condensed milk and powdered sugar. Using sweetened coconut can make the final product overly sweet.
Conclusion
These No-Bake Coconut Cream Balls are the epitome of simple elegance. With minimal effort and no oven required, you can create a stunning dessert that impresses with its creamy texture and delightful combination of coconut, chocolate, and almond. They are a foolproof treat guaranteed to become a go-to recipe for any occasion.
