Description

This easy coconut balls recipe delivers delightful, chewy, sweet bites, perfect as a quick homemade dessert for any occasion. Made with shredded coconut, condensed milk, and butter, it is a universally loved classic that comes together in minutes with a simple no-bake method.

Ingredients

Scale

250 g shredded desiccated coconut, unsweetened, divided
397 g (14 oz) sweetened condensed milk
55 g (0.25 cup) unsalted butter, melted and cooled
5 ml (1 tsp) alcohol-free vanilla extract
5 ml (1 tsp) alcohol-free pandan extract, optional
2 g (0.5 tsp) fine sea salt
50 g (0.5 cup) unsalted pistachios, shelled, for garnish, optional

Instructions

Toast Pistachios: Preheat your oven to 160C (325F). Spread 50 g (0.5 cup) shelled pistachios in a single layer on a small baking sheet. Toast for 5-7 minutes, until lightly fragrant and slightly golden. Let them cool completely, then coarsely chop.
Combine Ingredients: In a large mixing bowl, combine 200 g (2 cups) of the desiccated coconut, the entire 397 g (14 oz) sweetened condensed milk, 55 g (0.25 cup) cooled melted butter, 5 ml (1 tsp) vanilla extract, 5 ml (1 tsp) pandan extract (if using), and 2 g (0.5 tsp) fine sea salt. Mix thoroughly with a spatula or wooden spoon until all ingredients are well combined.
Chill Mixture: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 1 hour) to allow the mixture to firm up.
Prepare Coating: Place the remaining 50 g (0.5 cup) of desiccated coconut in a shallow dish.
Roll the Coconut Balls: Remove the chilled mixture. Scoop rounded tablespoons of the mixture and roll them firmly between your palms to form uniform 2.5 cm (1-inch) diameter balls.
Coat & Garnish: Roll each formed coconut ball in the reserved desiccated coconut, ensuring it is fully coated. Arrange on a serving platter. Lightly press a small amount of the toasted crushed pistachios onto the top of each ball for garnish.
Final Chill: Chill for at least 15 minutes before serving to ensure they are firm and perfectly set.

Notes

Store coconut balls in an airtight container in the refrigerator for up to a week. For dairy-free and vegan variations, use plant-based condensed milk and vegan butter. Toasting coconut lightly beforehand can add a deeper, nuttier flavor.

Prep Time: 25 minutes
Cook Time: 7 minutes
Category: Dessert
Method: No-Bake, Chilling
Cuisine: General

Nutrition

Serving Size: 2 balls
Calories: 290 calories
Sugar: 20 g
Sodium: 75 mg
Fat: 20 g
Saturated Fat: 14 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 23 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 20 mg

Keywords: easy dessert, coconut balls, no-bake, sweet treat, condensed milk, homemade, quick, pandan, pistachios, family-friendly