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Easy Holiday Treats: Coconut Cream Truffles and No Bake Candy Ideas

These no-bake coconut cream balls are quick, easy, and delightfully rich. Made with just a few pantry staples, they’re soft on the inside, coated in coconut, and perfect for gifting, snacking, or serving at parties. No oven required, and they can be easily customized to fit vegan, gluten-free, or low-sugar diets.


Ingredients

Scale

2 cups unsweetened shredded coconut (plus extra for rolling)

1/2 cup sweetened condensed milk or cream cheese (for binding)

1 teaspoon pure vanilla extract

Optional: 1/4 cup powdered sugar (for extra sweetness)

Optional: melted chocolate for dipping

Optional: chopped nuts or seeds for coating or filling

Instructions

Step 1: Mix Ingredients
In a large mixing bowl, combine shredded coconut, your binding base (condensed milk or cream cheese), and vanilla extract. Mix until a sticky dough forms. If the mixture is too dry, add a little more binder; if too wet, add more coconut.

Step 2: Shape the Balls
Scoop a spoonful of the mixture and roll it between your palms into 1-inch balls. Place each ball on a parchment-lined tray.

Step 3: Coat and Customize
Roll each ball in shredded coconut, cocoa powder, or chopped nuts. For a chocolate version, dip the balls in melted chocolate and place on parchment paper to set.

Step 4: Chill
Refrigerate the balls for 30–60 minutes, or until firm. For quicker setting, place them in the freezer for 15–20 minutes.

Step 5: Serve or Store
Serve chilled or at room temperature. Store in an airtight container in the fridge for up to 7 days or in the freezer for up to 3 months.

Notes

  • Use plant-based condensed milk or vegan cream cheese for dairy-free/vegan options.

  • Want less sugar? Use unsweetened coconut and skip the powdered sugar.

  • Add protein powder to the base for a nutritious snack.

  • Make it festive by rolling in colored sprinkles or edible glitter.

  • To gift, place each ball in a mini cupcake liner and store in a decorated box.