Ingredients:

  • 1 (14-ounce) can Sweetened Condensed Milk (397g)
  • 3 cups Shredded Sweetened Coconut (300g)
  • 2 tablespoons Unsalted Butter, softened (28g)
  • 1 teaspoon Vanilla Extract
  • Pinch of Salt
  • 1 cup Additional Shredded Coconut for coating (100g)

Instructions:

  1. Line a baking sheet or large platter with parchment paper. Set aside the extra 1 cup of coconut for coating in a separate shallow bowl.
  2. In a large mixing bowl, combine the softened butter, vanilla extract, and salt. Mix until smooth.
  3. Pour the entire can of sweetened condensed milk into the bowl. Stir until thoroughly combined with the butter mixture.
  4. Gradually add the 3 cups of shredded coconut to the wet mixture. Use a sturdy spatula to fold everything together until no dry pockets of coconut remain. The mixture should be thick and slightly sticky.
  5. Cover the bowl and refrigerate the mixture for at least 60 minutes. This chilling step is crucial for firming up the mixture.
  6. Remove the mixture from the fridge. Using a small scoop or tablespoon, portion out the mixture and roll it firmly between your palms into uniform, bite-sized balls (about 1 inch in diameter).
  7. Roll each shaped ball immediately in the reserved shredded coconut until completely coated.
  8. Place the finished No Bake Coconut Cream Balls back onto the lined sheet. Chill for an additional 30 minutes to fully set before serving. Store leftovers in an airtight container in the refrigerator.