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These chocolate coconut balls are made with just 3 ingredients and no baking. Each one has a sweet, moist coconut center dipped in melted vegan chocolate, and they’re gluten-free, dairy-free, and naturally vegan! If you love dipped chocolate treats, my vegan peppermint patties are made the same way.
If you’re a fan of Mounds bars (or Bounty) but don’t consume dairy, get ready to fall in love with this low-effort, no-bake treat. These vegan chocolate coconut balls, also called coconut truffles or Mounds truffles, take a few simple steps and a bit of patience. Mix the filling, roll it into balls, chill, then dip them in vegan chocolate and chill once more.
I love having a batch in the fridge for a quick sweet bite, and they’re just as easy to bring to a party. If you’re a fan of bite-sized treats, my no-bake peanut butter rice Krispie balls are another favorite, and my beet energy balls make a great snack when you want something less sweet.
Quick Glance
- Recipe Name: 3-Ingredient Chocolate Coconut Balls
- Why You’ll Love It: A vegan Mounds-style treat with a sweet coconut center and a dark chocolate shell, made without baking or condensed milk.
- Time and Difficulty: 20 minutes of prep and about 2 hours of chilling. Easy.
- Main Ingredients: Shredded coconut, cream of coconut, vegan chocolate chips, and optional flaky salt.
- Method: Mix the filling, roll it into balls, chill, dip in melted chocolate, and chill again.
- Texture and Flavor: Chewy, moist, and sweet coconut inside, with a rich chocolate coating.
- Quick Tip: Press each ball tightly and chill it for the full hour so it holds together when you dip it.
Table of Contents
- What Makes These Chocolate Coconut Balls So Good
- Coconut Balls Without Condensed Milk
- Chocolate Coconut Balls Ingredients
- Flavor Variations and Add-Ins
- How to Make Chocolate Covered Coconut Balls
- Common Chocolate Coconut Ball Problems to Avoid
- Chocolate Coconut Balls for the Holidays
- Storage Instructions
- Chocolate Coconut Balls FAQs
- More Vegan Coconut and Chocolate Treats
What Makes These Chocolate Coconut Balls So Good
These little bites taste like a candy bar, but they’re so easy to make at home. Here’s why I love them:
- Just 3 ingredients: Shredded coconut, cream of coconut, and vegan chocolate chips, plus optional flaky salt.
- No baking: All you need is a bowl, a baking sheet, and your refrigerator.
- Like a vegan Mounds bar: A chewy coconut center covered in a dark chocolate shell.
- No condensed milk: Cream of coconut sweetens the filling and holds it together.
- Make-ahead friendly: They keep in the fridge for up to 2 weeks and in the freezer for up to 3 months.
Coconut Balls Without Condensed Milk
Many coconut ball recipes use sweetened condensed milk, powdered sugar, or a food processor full of nuts and dates to hold everything together. This recipe keeps it simple. Cream of coconut is thick, syrupy, and already sweetened, so it does both jobs at once. Stir it into the shredded coconut until everything is sticky and moldable, and the filling is ready to roll.
Use cream of coconut (like Coco Lopez), not coconut cream. Coconut cream is unsweetened and a different product, so it won’t give you the same results. If you have a can of coconut cream on hand, save it for my vegan whipped cream.
Chocolate Coconut Balls Ingredients
You only need three ingredients for these chocolate coconut balls, plus a sprinkle of flaky salt if you like. You’ll find the full amounts in the recipe card below.
- Shredded coconut: I’ve tested these with both sweetened and unsweetened dried shredded coconut. Use sweetened if you like a sweeter version. Desiccated coconut should also work.
- Cream of coconut: The sweet, syrupy binder that holds the filling together. Use cream of coconut, not coconut cream (see the FAQs below).
- Vegan chocolate chips: I use dark chocolate chips (bittersweet), but dairy-free semi-sweet or milk chocolate chips work too.
- Flaky salt: Optional, but a little on top brings out the sweetness.
Flavor Variations and Add-Ins
- Make bars: To make Mounds-style bars, spread the coconut mixture into a parchment-lined container, pour the melted chocolate over the top, then chill, slice, and enjoy.
- Make bark: One reader made this recipe bark style and found it even easier. Spread the filling flat, top it with the chocolate, chill, and break it into pieces, like my chocolate peanut butter pretzel bark.
- Add almonds: Press an almond into the middle of each ball for an Almond Joy-style treat, or mix chopped almonds into the filling.
- Add vanilla or other extracts: A small amount of vanilla adds depth. Almond, orange, lime, pineapple, or peppermint extract also pairs well with coconut.
- Add dried fruit: Mix in raisins or cranberries for a sweet and chewy texture.
- Change the size: I like 1 Tablespoon balls, but make them slightly bigger or smaller if you prefer.
How to Make Chocolate Covered Coconut Balls
Before you start, line a baking sheet with parchment paper or a silicone mat and set it aside. You’ll find the full instructions in the recipe card below.
Step 1: Add the cream of coconut. Add the shredded coconut and cream of coconut to a medium bowl.
Step 2: Mix the filling. Stir until all of the coconut is sticky and the mixture is moldable. If it still feels a little dry, add more cream of coconut, a spoonful at a time.
PRO TIP: For a more tender texture, pulse the shredded coconut in a food processor to break it down slightly before mixing.
Step 3: Shape the balls. Use a tablespoon scoop to portion the filling, then press each portion into a tightly packed ball and place it on the baking sheet.
Step 4: Chill. Repeat with the rest of the filling, then chill the coconut balls in the refrigerator for 1 hour.
Step 5: Melt the chocolate. Add the vegan chocolate chips to a small microwave-safe bowl and microwave for 35 seconds.
Step 6: Stir and repeat. Stir well, then keep microwaving and stirring until almost all of the chocolate has melted. The residual heat melts the rest.
PRO TIP: Be careful not to overheat the chocolate, or it can burn and dry out. You can also use a double boiler to melt vegan chocolate.
Step 7: Dip the coconut balls. Working one at a time, use your fingers, tongs, or a fork to dip each coconut ball into the melted chocolate. Let the extra chocolate drip off, then place it back on the baking sheet.
Step 8: Top and chill until set. Sprinkle with flaky salt, if using, then return the baking sheet to the refrigerator for about 1 hour (or 20 minutes in the freezer), until the chocolate is set.
PRO TIP: For a thicker chocolate shell, double-dip the coconut balls. To make them extra pretty, drizzle melted vegan chocolate over the top.
Common Chocolate Coconut Ball Problems to Avoid
- A crumbly filling: The dryness of shredded coconut varies from bag to bag. If the mixture won’t hold together, add more cream of coconut a spoonful at a time until it’s sticky and moldable.
- Wonky or falling-apart balls: Press each scoop into a tightly packed ball, and give them the full hour in the refrigerator before dipping. Cold, firm balls are much easier to dip. If yours aren’t perfectly round, they’ll still taste great!
- Thick or burnt chocolate: Melt the chips in short 35-second bursts and stir in between. Stop when almost all of the chocolate has melted.
- Soft chocolate on a warm day: If your kitchen is warm, keep the coconut balls in the refrigerator until you’re ready to serve them.
Chocolate Coconut Balls for the Holidays
These chocolate coconut balls are a great make-ahead treat for Christmas. Since they keep in the fridge for up to 2 weeks and in the freezer for up to 3 months, you can make a batch early and pull them out when guests arrive. They fit right in on a holiday dessert tray with my vegan Christmas cookies, and they make a sweet homemade gift packed into a tin.
If you’re making a few treats for the season, my vegan peppermint bark and chocolate walnut fudge are just as easy and don’t need any baking either.
Storage Instructions
Store: If you live somewhere that isn’t overly warm, keep the chocolate coconut balls in an airtight container at room temperature for 5 to 7 days, or in the fridge for up to 2 weeks.
Freeze: Make a double batch and freeze any leftovers for up to 3 months. Let them thaw at room temperature for 20 to 30 minutes before enjoying.
Chocolate Coconut Balls FAQs
Yes! These chocolate coconut balls don’t use any sweetened condensed milk. Cream of coconut sweetens the filling and holds the shredded coconut together, so all you need is coconut, cream of coconut, and vegan chocolate.
While they might sound similar, the two are entirely different products. Coconut cream is thick and unsweetened (like the thick part on top of a can of coconut milk). In comparison, cream of coconut is pureed, concentrated, and sweetened coconut with a syrupy texture. Make sure to grab cream of coconut for this recipe.
Both work! I’ve tested these coconut balls with sweetened and unsweetened shredded coconut. If you like a sweeter treat, go with sweetened shredded coconut.
You should be able to use sweetened condensed coconut milk. Adjust the amount until the mixture is sticky enough to be moldable. If you want to use unrefined sweeteners, there is a way to use a combination of coconut butter and liquid sweetener (like maple syrup, agave, or brown rice syrup), but I haven’t tested it.
No, if you’d prefer, you can keep the coconut balls uncovered. Simply chill and enjoy.
More Vegan Coconut and Chocolate Treats
Vegan Desserts
Vegan Coconut Cream Pie
Vegan Desserts
Vegan Coconut Cake
Vegan Desserts
Vegan Peanut Butter Cups
Vegan Desserts
Vegan Chocolate Covered Strawberries
If you tried these chocolate coconut balls or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
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3-Ingredient Chocolate Coconut Balls
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Ingredients
- 2 cups of shredded coconut
- ¾ cup of cream of coconut not coconut cream
- 2 cups dark chocolate chips
- Flaky salt, garnish (optional)
Instructions
- Line a baking sheet with a silicone mat or parchment paper. Set aside.
- In a medium bowl, combine the shredded coconut with the cream of coconut. Mix well until you feel all of the coconut is sticky. Add the other ¼ if needed.
- Scoop 1 tablespoon of coconut mixture into your hand. Press the mixture into a tightly packed ball and place it on the baking sheet. Repeat the process until you have used up all of the coconut mixture.
- Place the baking sheet in the refrigerator for 1 hour.
- In a small bowl, add the vegan chocolate chips. Place the bowl in the microwave and melt the vegan chocolate for 35 seconds. Remove from the microwave, mix well, and microwave for another 35 seconds. Repeat the process until almost all of the vegan chocolate is melted. Do not over microwave the vegan chocolate or it could burn very quickly and get very dry.
- One by one, using your fingers, tongs, or a fork, dip the coconut balls into the vegan chocolate. Allow it to drip some of the excess vegan chocolate and place it on the baking sheet. Repeat the process until all of the coconut balls are covered in vegan chocolate.
- Optionally, sprinkle some flaky salt and put the baking sheet back in the refrigerator for 1 hour.
Notes
- I like bite-sized 1 Tablespoon balls, but you can make them slightly bigger or smaller if you prefer.
- For a more tender texture, pulse the coconut in a food processor to break it down slightly.
- The dryness of shredded coconut can vary, so the amount of cream of coconut you need may vary too. Add just enough so all of the coconut is sticky and moldable.
- Sweetened or unsweetened shredded coconut both work. Use sweetened if you like a sweeter version.
- To make Mounds-style bars, spread the coconut mixture into a parchment-lined container and pour the melted chocolate over the top. Chill, slice, and enjoy.
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This Is a delicious, easy(if you do it bark style), snack/dessert that is much healthier than the store bought ‘healthy’ option. I used 72% chocolate chips, which is perfect for those of us who don’t want it to be overpoweringly sweet( not that it is crazy sweet to begin with). Thank you
So glad you enjoyed this sweet treat!
So good! My balls turned out pretty wonky but were extremely tasty! I think I will try making bars next!
I bet they were so delicious! Thanks for sharing 🙂
Delicious chocolate snack!
Yess! For all the chocolate lovers!
Such a treat!