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Coconut Cream Balls

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Soft, tropical coconut cream balls filled with smooth coconut custard and coated in shredded coconut—light, indulgent bite‑size treats.

Ingredients

Scale
  • 1 cup (240 ml) coconut milk
  • 2 Tbsp sugar
  • 1 Tbsp unsalted butter
  • 1 Tbsp cornstarch
  • 1/2 tsp vanilla extract
  • 1 cup sweetened shredded coconut, plus extra for rolling
  • Optional: pinch of salt

Instructions

  1. In a small saucepan, whisk coconut milk, sugar, butter, cornstarch, and salt until smooth.
  2. Cook over medium heat, stirring constantly, until mixture thickens into a smooth custard, about 5 minutes.
  3. Remove from heat and stir in vanilla extract and 1 cup shredded coconut until combined.
  4. Let the mixture cool slightly, then refrigerate for at least 1 hour until firm enough to handle.
  5. With damp hands, roll scooped custard into 1‑inch balls.
  6. Roll each ball in extra shredded coconut to coat evenly.
  7. Place balls on a tray and chill for another 30 minutes to set.
  8. Serve chilled. Store in the refrigerator in an airtight container for up to 5 days.

Notes

  • Use full-fat coconut milk for richer flavor and texture.
  • For variation, press a toasted almond or macadamia nut into the center of each ball.
  • Replace sugar with honey or maple syrup for a natural sweetener.
  • Can roll in finely chopped pistachios or cocoa powder instead of coconut.
  • Freeze for longer storage; thaw in the refrigerator before serving.

Nutrition

Find it online: https://ukfinda.com/coconut-cream-balls/