Name: Decadent Raspberry Coconut Balls Recipe
Prep time: 10 min
Total time: 40 min
Cuisine: Fusion
Ingredients: 1 cup shredded coconut (sweetened or unsweetened); 1/2 cup coconut cream (thick and chilled); 1/4 cup coconut oil (melted); 1 tablespoon honey or maple syrup; 1/2 teaspoon vanilla extract; Fresh raspberries (enough for one per ball); Extra shredded coconut (for rolling)

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Introduction

These Decadent Raspberry Coconut Balls are a delightful no-bake treat combining creamy coconut with a juicy raspberry center. Perfect for a quick snack or a light dessert, they offer a lovely balance of sweetness and tropical flavors.

The image shows several round treats arranged on a white plate on a white marbled surface. Each treat has two layers: the outer layer is white and covered with shredded coconut, giving it a rough, flaky texture, while the inner layer is bright red with a slightly bumpy texture, resembling raspberry filling. Some of the treats are whole, and a couple are cut open to reveal the vibrant red center inside. Around the plate, fresh whole raspberries are scattered, adding extra color to the scene. The background includes blurred green leaves, which add a natural touch. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup shredded coconut (sweetened or unsweetened, based on 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 center of each ball)
Extra shredded coconut (for rolling)

Instructions

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

Tips & Variations

For a nutty twist, try adding finely chopped nuts to the coconut mixture before shaping the balls.
To make these allergy-friendly, ensure your coconut cream and shredded coconut are processed in a nut-free facility.
Swap raspberries for other small berries like blueberries or blackberries for variety.
If the mixture is too soft, chill it briefly before shaping for easier handling.

Storage

Store the raspberry coconut balls in an airtight container in the refrigerator for up to 5 days. To enjoy them slightly softer, let them sit at room temperature for 5 to 10 minutes before serving. These treats can also be frozen for up to a month—just thaw in the refrigerator before eating.

How to Serve

The image shows five round treats covered in white shredded coconut, arranged in a small pile on a white plate. Two of the treats are cut open, revealing a bright red, textured filling inside. Around the plate, several fresh red raspberries are scattered on a white marbled surface, adding a natural touch to the scene. The overall look is clean and fresh, with a focus on the contrast between the white coconut coating and the vibrant red berry inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these raspberry coconut balls without coconut cream?

Coconut cream adds richness and helps bind the mixture, but you can substitute it with Greek yogurt or cream cheese if you’re not dairy-free. The texture will be slightly different but still delicious.

How do I keep the coconut balls from falling apart?

Using chilled coconut cream and melted coconut oil helps the mixture stick together. Also, refrigerating the balls for at least 30 minutes before serving firms them up and reduces crumbling.