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This no bake coconut balls with condensed milk recipe takes two ingredients and about 10 minutes of hands on time. One can of sweetened condensed milk, one bag of unsweetened desiccated coconut, and that is the entire list. You stir, roll, coat, and chill, and you end up with 44 sweet chewy little snowballs that taste like the inside of a Raffaello. It is about as simple as a coconut balls recipe with condensed milk gets, and it is easily one of the best coconut and condensed milk desserts to have in your back pocket.
I have been making these no bake coconut balls since I was a kid, back when a can of sweetened condensed milk lived in the pantry year round. Of all the coconut condensed milk recipes I have made since, this is the one I come back to. The whole thing comes down to one trick: coat them in extra coconut the second they are rolled, while they are still tacky. Wait five minutes and the coating slides right off.
Quick Look: No Bake Coconut Balls with Condensed Milk
- 🥥 What it is: Two ingredients, desiccated coconut and sweetened condensed milk, stirred, rolled, chilled.
- ⭐ Why it works: Coat each ball in extra coconut the second you roll it, while it’s still tacky.
- 💛 Why you’ll love it: No oven, no eggs, 44 balls from one can. The dough tells you what it needs.
- ⚠️ What to watch for: Falling apart means too dry. Squeeze a handful, it should clump, or add condensed milk a teaspoon at a time.
- ❄️ Make ahead: A week sealed in the fridge, 3 months in the freezer. Layer with parchment.
- ⏱️ Ready in: 10 minutes of rolling plus 30 minutes chilling. Don’t skip the chill, that’s where the chew comes from.
Coconut truffles vs Raffaello
These coconut truffles taste almost exactly like Raffaello, minus the wafer shell and the hazelnut center. Press a toasted hazelnut or almond into the middle before rolling and you are basically there. Left plain, this 2 ingredient coconut ball recipe stays soft and chewy the whole way through, and the condensed milk coconut balls go from bowl to fridge in under an hour.
Table of Contents
Ingredients Needed
Two ingredients, plus a little extra coconut for rolling. It is a simple coconut balls recipe, and the exact amounts are in the recipe card below.
- Unsweetened desiccated coconut. This is finely shredded coconut that has been dried, so it is dry and sandy rather than moist and stringy. It soaks up the condensed milk and gives you a firm ball that holds its shape. Sweetened flaked coconut from the baking aisle is wetter, sweeter, and cut much larger, so it will not absorb the same way. If you end up with most of a bag left, it goes straight into my chewy coconut white chocolate cookies.
- Sweetened condensed milk. This is the binder and the only sweetener in the recipe. Do not swap in evaporated milk. It looks similar on the shelf and it has no sugar, so your mixture will not set.
- Extra desiccated coconut for rolling. Keep it in a separate shallow bowl so it stays dry and does not clump.
Substitutions and variations
- Sweetened shredded coconut. Works, but cut the condensed milk back and expect a sweeter, softer ball.
- Coconut cream balls. Beat 2 ounces of softened cream cheese into the condensed milk before adding the coconut. Softer, slightly tangy center, and you will need a few extra tablespoons of coconut to firm it back up. same trick that makes the golden Oreo truffles with cream cheese work.
- Chocolate dipped coconut candy balls. Chill fully, then dip in melted chocolate or magic chocolate shell for a thin snappy coating.
- Vegan. Swap in a coconut based condensed milk like Nature’s Charm. It runs looser than dairy condensed milk, so add coconut a tablespoon at a time until it holds.
- Christmas coconut balls. Roll them smaller, about two teaspoons each, and add a pinch of coarse sanding sugar to the coating bowl. They go on the tray next to the Little Debbie Christmas tree cake truffles.
How to make no bake coconut truffles
- Mix. Put the desiccated coconut in a medium bowl and pour the sweetened condensed milk over it. Stir with a spatula until every strand is coated and the mixture looks uniformly ivory with no dry patches at the bottom of the bowl.
- Test it. Squeeze a small handful. It should hold together in a clump. If it crumbles, add condensed milk a teaspoon at a time. If it feels wet or slumps, add coconut a tablespoon at a time.
- Roll. Scoop a level tablespoon and roll it between your palms into a smooth ball. A small cookie scoop keeps them even, which matters more than you would think when they are sitting on a plate together.
- Coat immediately. Drop each ball into the bowl of extra coconut and roll it around while it is still tacky. Do this one at a time as you go, not at the end. Chill. Refrigerate for at least 30 minutes so they firm up. They go from soft and sticky to sliceable-firm in that half hour.
Tips
- Wear disposable gloves and mist them lightly with cooking spray. Re-mist as soon as the mixture starts grabbing. This is the difference between a pleasant 15 minutes and a mess. Same routine I use for no bake energy balls.
- Coat as you roll, never in batches. The surface dries out fast and the coconut stops sticking.
- Do not skip the chill. Straight out of the bowl they are sweet and soft. Cold, they turn chewy and dense, which is the texture you actually want.
- If your kitchen is warm, work with half the mixture and keep the rest in the fridge.
No Bake Coconut Balls with condensed milk FAQs
Sealed in an airtight container, these coconut balls with condensed milk keep for up to a week. Layer them with parchment if you are stacking.
Yes. These 2 ingredient coconut balls freeze well for up to 3 months in an airtight container. Thaw in the fridge overnight, then let them sit out for about 10 minutes before serving so the chew comes back.
Yes. They are best cold or barely cool. At full room temperature they soften and lose their texture.
Yes, but reduce the condensed milk and expect a sweeter, softer result. Sweetened flaked coconut is also cut larger, so the balls hold together less neatly.
No. There are no eggs and no baking, which makes them an easy option when you are looking for 2 ingredient desserts with condensed milk and no eggs.
The mixture is too dry, usually from a coconut that absorbed more than expected. Add condensed milk one teaspoon at a time until a squeezed handful holds.
You waited too long. Roll each ball in the extra coconut immediately, before the surface dries.
Very close, minus the wafer shell and the hazelnut center. Add a toasted hazelnut and you are most of the way there.
Other Favorite Truffle Recipes
If you tried this 3 ingredient coconut truffle balls recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how you it goes in the comments! I love hearing from you!
2-Ingredient coconut truffle balls
Ingredients
- 14 oz desiccated coconut or 400grams
- 1 can sweetened condensed milk 14 oz can
- 1/3 cup extra desiccated coconuts
Instructions
- Place the desiccated coconut in a medium bowl and pour the sweetened condensed milk over the coconuts. Using a spatula, mix everything together until all the coconut is coated in sweetened condensed milk.14 oz desiccated coconut , 1 can sweetened condensed milk
- Roll a tablespoon worth of the coconut mixture into balls then roll each ball in the remaining shredded coconut and chill in the fridge before serving!1/3 cup extra desiccated coconuts
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m wanting to gift these treats for Xmas, how long do they keep once I’ve removed them from the freezer?
They should keep for up to a week when sealed in an airtight container 🙂
can I use regular shredded coconut for this recipe?
You can, but the texture will be slightly different. Desiccated coconut is dehydrated while shredded coconut still has its moisture.
Can I use freshly grated coconut instead of unsweetened dessicated coconut? It’s a lot more moist than the dessicated version.
Yes absolutely!
how do I store these once theyre made, do they have to be refridgerated?
Yes the fridge is the best option for storing these.
Can this be frozen?
Yes they can!
I added almond extract and drizzled baker’s chocolate on top for “almond joy” balls
Ooo nice!
Hi there,
I would like to try these with kindergarten students and I’m wondering if it would work if they “rolled” the balls in a plastic baggie (avoiding rolling with their hands). I also would like to make them brown to resemble real coconuts so I’m going to add food coloring to the coconut beforehand. Do you have any suggestions, or think this will work? Thank you.
It sounds like it would work. Maybe try it on your own first before having the class do it just to see.
how much condense milk do you put in and how coconut
Use a 14oz can!
Chahinez
14 oz bag is the bag size I was able to find in my area of South Jersey.
Can I stay out at room temperature with the rest of my holidays cookies.
Absolutley!
Chahinez
Can the finished balls be frozen?
Can I freeze these coconut balls
You sure can!