Decadent Raspberry Coconut Balls (Print-Friendly Format)

Chewy coconut and raspberry balls with a no-bake method and simple ingredients, ideal for sharing.

# Ingredients You’ll Need:

→ Coconut Ball Mixture

01 - 100 g shredded coconut, sweetened or unsweetened

02 - 120 ml thick, chilled coconut cream

03 - 60 ml melted coconut oil

04 - 15 ml honey or maple syrup

05 - 2.5 ml vanilla extract

06 - 12 fresh raspberries

→ Coating

07 - 30 g extra shredded coconut

# How to Make It:

01 - In a medium bowl, thoroughly mix shredded coconut, chilled coconut cream, melted coconut oil, honey or maple syrup, and vanilla extract until a thick, sticky consistency forms.

02 - Scoop out a tablespoon portion of the mixture, flatten slightly, place a fresh raspberry in the center, then carefully wrap the coconut mixture around the raspberry to enclose it and shape into a ball.

03 - Roll each prepared ball in extra shredded coconut until evenly coated. Arrange the balls on a parchment-lined plate and refrigerate for at least 30 minutes to firm.

# Extra Tips:

01 - For best texture, ensure the coconut cream is well chilled before mixing. Store finished balls in an airtight container in the refrigerator, or freeze for longer preservation.

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