Decadent Raspberry Coconut Balls Recipe

Introduction

These decadent raspberry coconut balls are a delightful treat that combine creamy coconut with a burst of fresh raspberry in every bite. Perfect as a healthy snack or a simple dessert, they are easy to make and naturally sweetened.

Ingredients

• 1 cup shredded coconut (sweetened or unsweetened, based on your preference)
• 1/2 cup coconut cream (thick and chilled)
• 1/4 cup coconut oil (melted, acts as a binding agent)
• 1 tablespoon honey or maple syrup (maple syrup keeps it vegan)
• 1/2 teaspoon vanilla extract (almond extract works as a substitute)
• Fresh raspberries (for the sweet surprise inside each ball)
• Extra shredded coconut (for rolling the balls)

Instructions

1. Step 1: In a medium bowl, mix together the shredded coconut, chilled coconut cream, melted coconut oil, honey or maple syrup, and vanilla extract. Stir until the mixture becomes thick and sticky.
2. Step 2: Take a tablespoon-sized portion of the mixture and place a fresh raspberry in the center. Carefully wrap the mixture around the raspberry to form a ball.
3. Step 3: Roll each ball in extra shredded coconut until fully coated.
4. Step 4: Place the balls on a parchment-lined plate and refrigerate for at least 30 minutes to set.

Tips & Variations

• Ensure the coconut cream is well chilled to achieve the best sticky texture for shaping the balls.
• Substitute vanilla extract with almond extract for a different but complementary flavor.
• Use maple syrup instead of honey to keep the recipe vegan-friendly.
• For a crunchier texture, lightly toast the shredded coconut before mixing or rolling.

Storage

Store the raspberry coconut balls in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them for up to 1 month. To enjoy, thaw in the refrigerator before serving. They are best eaten chilled to maintain their firm texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the filling?

It’s best to use fresh raspberries as frozen ones can release excess moisture and make the mixture too wet, which affects the texture and shape of the balls.

What if I don’t have coconut cream?

If you don’t have coconut cream, you can refrigerate a can of full-fat coconut milk and scoop out the thick cream that separates to use in the recipe. Avoid using liquid coconut milk as it’s too thin.

Decadent Raspberry Coconut Balls Recipe

Print Recipe

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Delight in these decadent Raspberry Coconut Balls, a perfect no-bake treat combining creamy coconut, sweet fresh raspberries, and a hint of vanilla. These bite-sized delights are easy to make, vegan-friendly when using maple syrup, and coated in shredded coconut for a delightful texture and flavor contrast.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 40 minutes (including chilling time)
• Yield: 12 balls 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: International
• Diet: Vegan

Ingredients

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For the Coconut Balls

• 1 cup shredded coconut (choose sweetened or unsweetened based on your preference)
• 1/2 cup coconut cream (thick and chilled)
• 1/4 cup coconut oil (melted; acts as a binding agent)
• 1 tablespoon honey or maple syrup (maple syrup to keep vegan)
• 1/2 teaspoon vanilla extract (almond extract is a good substitute)
• Fresh raspberries (for the sweet surprise at the heart of each ball)

For Coating

• Extra shredded coconut (for rolling the balls)

Instructions

1. Mix Ingredients: In a medium bowl, combine shredded coconut, chilled coconut cream, melted coconut oil, honey or maple syrup, and vanilla extract. Stir the mixture thoroughly until it becomes thick and sticky, forming the base for your coconut balls.
2. Form Balls with Raspberry Center: Using a tablespoon or cookie scoop, take a portion of the mixture and place a fresh raspberry in the center. Wrap the coconut mixture around the raspberry completely to shape it into a ball ensuring the raspberry is enclosed.
3. Coat with Coconut: Roll each formed ball in extra shredded coconut to evenly coat the surface, adding texture and enhancing flavor.
4. Chill to Set: Place the coconut balls on a parchment-lined plate and refrigerate for at least 30 minutes. This chilling step allows the balls to firm up for optimal texture and ease of handling.

Notes

• Ensure the coconut cream is well chilled before mixing to achieve optimal texture and consistency.
• Store the coconut balls in an airtight container in the refrigerator to keep them fresh.
• For longer storage, freeze the balls and thaw slightly before serving.
• Use maple syrup instead of honey to keep the recipe vegan.
• Almond extract can be used as a substitute for vanilla extract for a unique flavor twist.

Keywords: Raspberry Coconut Balls, Vegan Coconut Treats, No-Bake Dessert, Coconut Cream Balls, Healthy Coconut Snacks, Vegan Dessert Recipe