Description
Deliciously simple and allergy-friendly coconut balls made with just five natural ingredients. These no-bake snacks combine desiccated coconut, puffed rice, coconut oil, honey, and coconut milk for a refined sugar-free treat that’s perfect for a quick bite or party platter.
Ingredients
Primary Ingredients
- 2 cups desiccated coconut (180g), plus extra for rolling (optional)
- 1 cup puffed rice (90g)
- 3 tablespoons coconut oil (50g)
- 3 tablespoons honey
- 3 tablespoons coconut milk (45 ml), plus extra if needed
Instructions
- Process Dry Ingredients: Place the desiccated coconut and puffed rice in a food processor and blitz until the mixture becomes very fine.
- Add Wet Ingredients: Add honey, coconut oil, and coconut milk to the food processor. Blitz again until well combined and the mixture starts to come together as a dough. If the mixture is too dry, add an extra tablespoon of coconut milk to help bind it.
- Chill the Mixture: Transfer the mixture to a bowl and refrigerate for approximately 15 minutes. This step firms up the mixture and makes it easier to handle when rolling into balls.
- Shape the Balls: Using about 1 tablespoon of mixture per ball, roll the dough into 20 uniform balls with your hands.
- Coat the Balls: If desired, roll each ball in additional desiccated coconut to create a coating.
- Refrigerate to Set: Place the coated balls in the refrigerator for 1 to 2 hours to fully set and firm up before serving.
- Serve and Enjoy: Once firm, these coconut balls are ready to be enjoyed as a nutritious and tasty snack.
Notes
- You can adjust the amount of coconut milk to get your desired consistency; add more if the mixture feels too dry.
- For a vegan version, replace honey with maple syrup or agave nectar.
- Store the coconut balls in an airtight container in the refrigerator for up to one week.
- These can be a great make-ahead snack option for parties and gatherings.
