These tasty treats are also known as coconut bounty balls, coconut bliss balls or homemade ferrero raffaello. They’re wonderful bite-sized treats of a creamy coconut center and an optional chocolate topping. You only need sweet condensed milk, desiccated coconut and an optional topping for this easy recipe! They make a delicious treat for the coconut lover and you can even customize the flavours. I’ve gone for rose in some which gives a pretty pink hue. They are similar to the Indian Coconut Ladoos and Brazilian Coconut Balls (Beijinho de Coco) but are no cook and no bake versions.
Chocolate Coconut Balls Ingredients
Sweet condensed milk – or you can make your own at home. Desiccated coconut or shredded coconut – if your shredded coconut is too long, you may want to grind it in a food processor. Toppings for chocolate-covered coconut balls: Melted chocolate – dark chocolate works best for contrast but you can use milk chocolate or white chocolate too. I used cooking chocolate, you could use semi-sweet chocolate chips Alternatively, roll the coconut balls in cocoa powder or sprinkle over more toasted sweetened coconut flakes
Variations
Add a dash of rose syrup to add beautiful pink colour and floral flavour – perfect for Valentine’s Day, Galantine’s, baby showers or Mother’s day. A dash of vanilla extract adds warmth to the tropical flavors. Try almond extract to emulate flavours of ferrero raffaello. To make ferrero raffaello, place a piece of blanched almond in the centre and leave off the chocolate coating.
Vegan Coconut Balls
In replacement of the sweetened condensed milk, use homemade coconut syrup (just 2 ingredients). Alternatively, try maple syrup. Dark chocolate tends to be vegan but it is worth checking the labelling.
How to make Coconut Truffles + Tips
In a large mixing bowl, add the sweet condensed milk. Add in the desiccated coconut and mix well. It helps to add the coconut a bit at a time in case your mixture thickens too fast. Add ay flavourings at this stage. I divided the mixture and added rose syrup to one half. As the rose syrup has its own moisture, I had to sprinkle a bit more coconut to firm it up. Allow to chill in the fridge for 30 minutes. This allows time for the coconut to absorb the moisture from the condensed milk. The mixture will seem sticky at first, but it quickly dries out. Use a small cookie scoop to divide the coconut mixture into equal portions. Roll into balls – grease your palms with flavourless oil or coconut oil if you need. You can roll the balls in dessicated coconut. Or you can cover the coconut balls in chocolate. To melt the chocolate, use the double boiler method or the microwave. Snap the chocolate into smaller pieces and heat in a microwave-safe bowl in 30 second bursts until the chocolate is smooth. Using a fork, dip each ball into the chocolate, coat well then scrape off the excess chocolate on the side of the bowl. Transfer onto parchment paper.
Storage
Store your delicious coconut balls in an airtight container and keep at room temperature. Ensure to keep them in a single layer to prevent them damaging. Note that at room temperature, they will remain soft. In the fridge, they may firm up.
Other Coconut Recipes
Coconut Milk Coffee Tapioca Pudding with Coconut Milk As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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