Chocolate Covered Coconut Balls

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These Chocolate Covered Coconut Balls are the perfect bite-size treat. Just a handful of ingredients are needed to make this yummy no-bake dessert.

Prep Time15

Cook Time0

1 30

Total Time1 45

Course: Dessert

Cuisine: American/ Mexican

Servings: balls

Calories: 102kcal

In a food processor combine shredded coconut, vanilla, coconut milk,(or sweetened condensed milk, if using) and powdered sugar.
Blend until the mixture is sticky enough to hold its shape.
The mixture should hold together when pressed.
If it’s too crumbly, add more coconut milk (or sweetened condensed milk, if using). 1 tablespoon at a time, until it comes together.
Take about 1 tablespoon of the mixture and roll it into a ball.
Repeat with the remaining mixture and place each ball on a lined tray or plate. Roll into balls and freeze.
Place the coconut balls in the freezer for about 20-30 minutes to firm up.
While the balls are chilling, melt the chocolate with coconut oil (if using) in a microwave or a double boiler until smooth.
Use a fork to dip each coconut ball in the melted chocolate.
Allow any excess chocolate to drip off, then place the coated ball back on the lined tray.
Top with more shredded coconut or sprinkle before the chocolate hardens.
Let the chocolate set by placing the tray in the fridge for 1 hour.
Serve and enjoy!

Storing Instructions
Store in an airtight container or resealable bag for up to 2 weeks. Place in a dark cupboard or somewhere where there is no moisture.
You can also store them in the fridge or freezer, but make sure the bag is well closed so the balls will not absorb any odors.
They’ll last up to 4 months in the freezer and 1 month in the fridge.