These 3 ingredient coconut balls or coconut truffles are made with super simple ingredients. Follow this no bake recipe for a perfect sweet treat for a special occasion or the holiday season. They’re super moist and soft thanks to some handy tips!
- Chocolate Coconut Balls Ingredients
- Variations
- Vegan Coconut Balls
- How to make Coconut Truffles + Tips
- Storage
- Other Coconut Recipes
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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3 ingredient Coconut Balls
Ingredients
Coconut Balls
- 2 cups desiccated coconut plus extra
- 400 gram condensed milk
Chocolate and Coconut Balls
- 150 gram dark chocolate
- rose syrup optional
Instructions
- In a bowl, mix together the condensed milk and coconut.
- Allow the mixture to chill in the fridge for 30 minutes.
- Shape into equal sixed balls.
- Roll into coconut flakes or coat in melted chocolate.
Chocolate dipped Coconut Balls
- Melt chocolate in a microwave safe bowl in 30 second bursts.
- Dip each ball in the chocolate, allow the excess to drain and place on parchment paper.
Rose Coconut Bliss Balls
- To the coconut mixture, add the rose syrup and allow to chill. You may find that you need a bit more desiccated coconut if the mixture becomes loose.
- Coat in chocolate or roll in coconut flakes or rose petals.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
3 ingredient Coconut Balls
Ingredients
Coconut Balls
- 2 cups desiccated coconut plus extra
- 400 gram condensed milk
Chocolate and Coconut Balls
- 150 gram dark chocolate
- rose syrup optional
Instructions
- In a bowl, mix together the condensed milk and coconut.
- Allow the mixture to chill in the fridge for 30 minutes.
- Shape into equal sixed balls.
- Roll into coconut flakes or coat in melted chocolate.
Chocolate dipped Coconut Balls
- Melt chocolate in a microwave safe bowl in 30 second bursts.
- Dip each ball in the chocolate, allow the excess to drain and place on parchment paper.
Rose Coconut Bliss Balls
- To the coconut mixture, add the rose syrup and allow to chill. You may find that you need a bit more desiccated coconut if the mixture becomes loose.
- Coat in chocolate or roll in coconut flakes or rose petals.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Sprouting beans at home is easy, quick and affordable. With this handy guide, you can learn how to sprout mung beans (or any other) without needing any special equipment and in any temperature . I use a simple colander and kitchen roll. Great for use in cooking or enjoyed as a snack.
Note:- This post was originally posted in 21 October 2013 but I have updated the post since with newer photos and helpful content. The recipe remains the same.
Here’s a general guide on how to sprout beans using a paper towel and avoids the jar or bag method which can become more complicated. I use a simple colander and kitchen roll which is a tried and tested technique that has been used in our family for decades. My Mum used this method in India and in the UK successfully.
Here I’ve specifically used mung beans. Mung beans are versatile and can be included in a variety of dishes. This Gujarati mung bean curry (Mag Nu Shaak) is a popular dish as a part of a Gujarati thali .
You can find dried mung beans in major supermarkets, Indian or Asian grocery store or online.
What type of beans can you sprout?
You can sprout various types of beans, including mung beans, lentils, chickpeas, and alfalfa seeds.
Avoid sprouting kidney beans, broad beans and lima beans as they contain toxins that can be harmful if not properly cooked; it’s safer to cook them before consuming.
Remember, whether you choose the jar or plastic bag method, maintaining a clean environment, using untreated beans, and following the rinsing process are the most important things.
Experiment with different types of beans like adzuki beans, soybean sprouts, or red lentils to discover your favourite sprouts for salads, sandwiches, or a delicious meal in Indian cuisine.
This technique works even in cold weather as we do this in all seasons in the UK.
You will need
- 1 cup beans (I have used green moong beans but you could use brown round masoor beans and brown moth/matki beans)
Equipment:
- 1 muslin cloth, kitchen paper or clean dish towel (careful as it may stain)
- Colander
How to sprout beans for cooking
Step 1 – Soak the beans
Thoroughly clean the dried beans and wash in a stream of running cold water.
Soak beans at least 7-8 hours or overnight in plenty of cool water. The beans will swell so ensure you have adequate water in the bowl. Keep covered to prevent dirt or dust entering.
Rinse in fresh water and drain the soaked beans well.
Step 2 – Sprouting process
Place a few pieces of kitchen roll in a colander.
Place the beans in the colander and cover with a piece of kitchen roll. This allows for continuous air circulation whilst keeping the light out.
Leave on the kitchen worktop or by the window sill.
Set aside to allow the beans to sprout. If the kitchen roll looks dry, you can sprinkle water over it.
By the next day or second day, you will see sprouts forming.
The longer you leave them, the longer the sprouts will be.
Step 3 – Give a final rinse and use in cooking
Rinse the mung bean sprouts when they are sprouted sufficiently.
Store in a container and keep in the fridge.
Storage and Uses
You can store the moong sprouts for around 1 week in the fridge. It is best to use an airtight container.
Use sprouted mung beans in salads, curries, stir-fries, soups and sandwiches. I love it as an extra addition to this Kachumber (Indian Chopped Salad)
One of my personal favourites is added crunchy mung bean sprouts as a layer in this Yogurt Sandwich .
Similarly to alfalfa sprouts, use as a salad topper.
Typically 1-3 days for shorter sprouts or upto 4 days for longer tail.
Approximatly every 1 cup dry mung beans will get you 3-4 cups of sprouted beans.
Yes, rinse the sprouted beans and pat dry with a clean kitchen cloth. Place in a freezer-safe container and freeze upto 3 months.
Yes, you can if you have left the beans to sprout for a maximum of 2 days. Otherwise for longer, it is safer to stir-fry or cook before consumption.
Other Beans Recipes
Grilled Nectarine, Corn and Bean Salad
Red Kidney Bean and Sweetcorn Curry
White Bean Panzanella
Whole Masoor Dal
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!
- YouTube
How to Sprout Beans (Mung Bean Sprouts)
Equipment
- Muslin cloth, kitchen paper or clean dish towel (careful as it may stain)
- Colander
Ingredients
- 1 cup mung beans raw
- 3 cup water
Instructions
Step 1 – Soak the beans
- Thoroughly clean the dried beans and wash in a stream of running cold water.
- Soak beans at least 7-8 hours or overnight in plenty of cool water. The beans will swell so ensure you have adequate water in the bowl. Keep covered to prevent dirt or dust entering.
- Rinse in fresh water and drain the soaked beans well.
Step 2 – Sprouting process
- Place a few pieces of kitchen roll in a colander.
- Place the beans in the colander and cover with a piece of kitchen roll. This allows for continuous air circulation whilst keeping the light out.
- Leave on the kitchen worktop or by the window sill.
- Set aside to allow the beans to sprout. If the kitchen roll looks dry, you can sprinkle water over it.
- By the next day or second day, you will see sprouts forming.
- The longer you leave them, the longer the sprouts will be.
Step 3 – Give a final rinse and use in cooking
- Rinse the mung bean sprouts when they are sprouted sufficiently.
- Store in a container and keep in the fridge.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
