If you're in the mood for a sweet, vibrant snack without turning on the oven, these chocolate-covered no-bake coconut balls are perfect. Made with tropical dragonfruit, creamy coconut, and a touch of dark chocolate, they’re as beautiful as they are delicious. Plus, they’re simple to prepare and naturally plant-based, making them a great treat for everyone!
If you love the idea of brightly colored coconut candy then make sure to check out my sugar free coconut candy recipe as well! I also use dragonfruit to create a bright pink color as well as pandan juice for a bright green color.
Or, If you prefer a healthier coconut ball without any chocolate, then you can try my coconut bliss balls recipes made with dates or my simple sugar free coconut mochi recipe.
Why You'll Love This Recipe
These coconut balls are delicious, easy to make, and artificial color and refined sugar free, making them a healthier and fun tasty option. The dragonfruit’s natural pink color makes them eye-catching, and the coconut cream, along with maple syrup, creates a rich, smooth texture. Dipping them in dark chocolate adds a satisfying crunch that pairs perfectly with the soft, chewy coconut center. These are great for family gatherings or as a healthier dessert option that’s fun to eat and packed with natural ingredients.
Ingredients Needed for No-Bake Coconut Balls
Each ingredient in this recipe contributes a unique texture, flavor, or color:
- Unsweetened desiccated coconut (2 cups): Provides a chewy texture and strong coconut flavor that holds the mixture together.
- Dragonfruit juice (½ cup): Provides a natural bright pink color as well as a subtle sweetness to the coconut balls. Made from real purple dragonfruit juice and a dash of water.
- Maple syrup (½ cup): A natural sweetener that also adds stickiness, helping to bind the ingredients together.
- Coconut cream (¼ cup): Adds creaminess, moisture, and a subtle coconut flavour.
- Dark chocolate chips (½ cup): Used to coat the coconut balls, this chocolate layer adds a contrasting crunch to each bite as well as holding the soft centre together in a ball shape.
How to Make No-Bake Coconut Balls
Ingredients
- 2 cups unsweetened desiccated coconut
- ½ cup dragonfruit juice
- ½ cup maple syrup
- ¼ cup coconut cream
- ½ cup dark chocolate chips
Instructions
For the Dragonfruit Juice:
- Peel the dragonfruit and add it to a blender with ¼ cup water.
- Blend until smooth, adding more water gradually if needed.
- Pour the juice through a sieve or cheesecloth to remove pulp, leaving a smooth, vibrant juice.
For the Coconut Balls:
- In a large bowl, whisk together the dragonfruit juice, maple syrup, and coconut cream to form a bright colored liquid.
- Add the desiccated coconut and mix well until combined.
- Then use your hands to compress the mixture into balls. Place each ball on a tray lined with baking paper.
- Freeze the balls for at least 4 hours, or overnight, until the balls are frozen solid.
- Once frozen, melt the dark chocolate chips and dip each ball, coating it fully. Return each coated ball to the tray.
- Let the chocolate set for about 5 minutes. Store the balls in the fridge until ready to enjoy.
Tips and Tricks for Perfecting Your No-Bake Coconut Balls
- Adjusting Texture: If the mixture is too dry, add more maple syrup to help bind it. If it’s too wet, add more desiccated coconut for balance.
- Perfect Dipping: Melt the dark chocolate in a tall glass for easy dipping. WORK Quickly with the balls once dipped as the dark chocolate sets fast.
- Storage: Store in the fridge and allow them to thaw slightly before enjoying for the best flavor and texture.
Frequently Asked Questions About No-Bake Coconut Balls
Yes. It just means that the recipe will be extra sweet! You can juice to reduce the amount of maple syrup by substituting 1:1 with another liquid such as the coconut cream or dragonfruit juice. A little bit of maple syrup is still recommended though because it helps with the stickiness.
They can be stored in the fridge for up to a week, or in the freezer for up to 1 month.
No. The chocolate is required to keep the balls together. Without the hard dark chocolate shell they will easily crumble and fall apart once defrosted / not frozen.
Variations
- Swap the dragonfruit for beet juice: For a similar pink hue, use beet juice instead of dragonfruit.
- Swap dragonfruit juice for pandan juice: For green coconut balls, you can use pandan juice instead of dragonfruit juice. You can use the pandan juice from my colorful coconut candy recipe.
Common Mistakes to Avoid When Making This Recipe
- Not freezing long enough: Make sure the balls are fully frozen before dipping in chocolate. This is to prevent crumbling and also to ensure that the melted chocolate sets properly when the balls are dipped. It will just be a crumbly mess if they aren't frozen!
- Using too much or too little liquid (coconut cream, juice or maple syrup): Make sure to follow the quantities listed here and remember that the mixture needs to be damp so it can stick together!
No Bake Coconut Balls
Ingredients
- 2 cup unsweetened desiccated coconut
- ½ cup maple syrup
- ¼ cup coconut cream
- ½ cup dragonfruit juice see blog notes for substitutions
- 1 cup dark chocolate chips
Dragonfruit Juice
- 1 purple dragonfruit
- ¼ cup water
Instructions
For the Dragonfruit Juice:
- Peel the dragonfruit and add it to a blender with ¼ cup water.
- Blend until smooth, adding more water gradually if needed.
- Pour the juice through a sieve or cheesecloth to remove pulp, leaving a smooth, vibrant juice.
For the Coconut Balls:
- In a large bowl, whisk together the dragonfruit juice, maple syrup, and coconut cream to form a bright colored liquid.
- Add the desiccated coconut and mix well until combined.
- Then use your hands to compress the mixture into balls. Place each ball on a tray lined with baking paper.
- Freeze the balls for at least 4 hours, or overnight, until the balls are frozen solid.
- Once frozen, melt the dark chocolate chips and dip each ball, coating it fully. Return each coated ball to the tray.
- Let the chocolate set for about 5 minutes. Store the balls in the fridge until ready to enjoy.
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