No-Bake Raspberry Coconut Balls – Easy, Delicious Treats
Chewy, berry-kissed coconut bites made with simple ingredients and no baking at all. Add raspberry purée slowly and the texture turns perfectly firm, soft, and rollable.
Ingredients
- Coconut Base
- 2 ¼ cups unsweetened shredded coconut
- ¾ cup sweetened condensed milk
- 3 tbsp raspberry purée start with 2 tbsp, add more only if needed
- 1 tsp vanilla extract
- 1 –2 tbsp powdered sugar optional for firmness
- Coating
- ½ cup shredded coconut
- Optional: freeze-dried raspberry powder for color and flavor
- Substitutes & Adjustments
- Use coconut condensed milk for dairy-free
- Swap raspberries for strawberries
- Add almond flour if mixture is too wet
- Drizzle with melted white chocolate for a richer finish
Instructions
- Mix shredded coconut, condensed milk, vanilla, and 2 tbsp raspberry purée; add remaining purée only if necessary.
- Adjust texture with powdered sugar or extra coconut if mixture is soft.
- Chill mixture for 20–25 minutes until firm enough to handle.
- Roll small scoops into smooth balls, lightly greasing hands if sticking occurs.
- Coat in shredded coconut or coconut mixed with freeze-dried raspberry powder.
- Chill again for 10–15 minutes to set.
Notes
• Use frozen raspberries? Yes—thaw, purée, and strain.
• Mixture too wet? Add more coconut or 1 tbsp almond flour.
• Dairy-free? Use coconut condensed milk.
• Dip in chocolate? Yes—white or dark makes amazing truffles.
• Freeze well? Yes, freeze in a single layer.
• Too sweet? Adjust with powdered sugar or use unsweetened coconut
• Mixture too wet? Add more coconut or 1 tbsp almond flour.
• Dairy-free? Use coconut condensed milk.
• Dip in chocolate? Yes—white or dark makes amazing truffles.
• Freeze well? Yes, freeze in a single layer.
• Too sweet? Adjust with powdered sugar or use unsweetened coconut