Ingredients
2 cups shredded unsweetened coconut
½ cup sweetened condensed milk (or coconut condensed milk for dairy-free)
1 teaspoon pure vanilla extract
2 tablespoons coconut oil, melted
2 tablespoons powdered sugar (optional, for sweeter bites)
Pinch of salt
½ cup white chocolate or dark chocolate (optional, for dipping/drizzle)
Instructions
Mix the base: In a mixing bowl, combine shredded coconut, condensed milk, vanilla, coconut oil, powdered sugar, and salt. Stir until mixture holds together.
Shape into bites: Using a small cookie scoop or spoon, roll the mixture into bite-sized balls. Place them on a parchment-lined tray.
Chill: Refrigerate for at least 30 minutes to firm up.
Optional chocolate dip: Melt white or dark chocolate and dip half of each bite or drizzle over the top. Return to fridge until chocolate sets.
Serve: Enjoy chilled as a quick snack or sweet bite. Store in an airtight container in the fridge for up to 1 week.
Notes
For extra flavor, brush cake layers with coconut milk before frosting.
Lightly toast coconut flakes for a golden, nutty crunch.
Store leftovers in the refrigerator for up to 3 days.
This recipe works wonderfully as cupcakes — just adjust bake time to 18–20 minutes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (no-bake)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian