Ingredients
Ingredients
- 14 ounces desiccated coconut, plus 2-3 ounces extra for rolling (optional)
- 1 can (14 ounces) sweetened condensed milk
- 1/4 teaspoon vanilla bean paste
- 1 pinch of salt
Instructions
- Prepare sheet: Line a baking sheet with parchment paper and set aside to keep the coconut balls from sticking.
- Combine ingredients: In a large mixing bowl, combine 14 ounces of desiccated coconut, sweetened condensed milk, vanilla bean paste, and a pinch of salt. Stir well with a spatula until the mixture becomes thick, sticky, and uniformly moist with no dry coconut visible.
- Portion mixture: Using a small cookie scoop or a measuring spoon, portion the mixture into approximately 36 mounds, each about 1 tablespoon in size.
- Roll balls: Roll each mound between clean hands into a smooth, 1-inch diameter ball. If the mixture feels too sticky, lightly oil or dampen your palms to make rolling easier.
- Coat balls: Optionally, roll each ball in the extra desiccated coconut to coat the outside. Then place the coated balls in a single layer on the prepared baking sheet.
- Refrigerate: Chill the coconut balls in the refrigerator until firm, at least 30 minutes or up to overnight for best texture.
- Serve: Enjoy the coconut balls chilled or at a cool room temperature as a sweet, refreshing treat.
Notes
- If desired, you can substitute vanilla bean paste with vanilla extract, but be sure to reduce slightly due to liquid content.
- To make rolling easier, oil your hands lightly or use a small amount of water to prevent sticking.
- Store the coconut balls in an airtight container in the refrigerator for up to one week.
- These coconut balls can be customized by adding chopped nuts or dipping in melted chocolate before chilling.
- Ensure the desiccated coconut used is unsweetened if you prefer less sweetness, as the condensed milk adds a lot of sugar.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: International
- Diet: Vegetarian
