- 160g finely desiccated coconut
- 2 tbsp coconut butter, melted
- 2 tbsp maple syrup
- 50ml full fat coconut milk
- 1 tsp vanilla extract
- 1/2 tsp cinnamon powder
- 1/4 tsp sea salt
This recipe is originally from Alpro that I first made in last Christmas. Since then I’ve been addicted to it!
These coconut snowballs are so delicious, fluffy, coconutty – and super simple to make. Not to mention the recipe is low-carb, no refined sugar, gluten-free, nut-free… almost free from everything. They make a perfect allergy-friendly treat for the whole year around.
First, melt the coconut butter (I use Biona coconut bliss) in a bowl of hot water. This may be unnecessary if you live in a hot region.
Put 10g of the desiccated coconut to one side.
Then place the rest into a small food processor with the other ingredients, then blend for 2-3 minutes until the mixture resembles a thick paste.
Scoop out approximately 2 tablespoons of the paste and roll into a 2-3 cm ball.
The paste can be a bit fluffy now, but if you push and knead it a bit at a time, then little by little, you should start to form a ball shape.
Roll the ball gently in the remaining desiccated coconut until well coated.
Repeat this process until all of the paste has been used. You should get around 12-15 balls.
Refrigerate for 1 hour and serve. Balls can be stored in the refrigerator for up to 5 days.
It’s super simple, right?
The coconut snowballs are so creamy, coconutty and so pretty to look at that it’s heavenly for the coconut lover! It’s a great holiday snack to share with your loved ones, or to enjoy as a lazy afternoon, self-indulgent treat with coffee or tea.
This recipe was created for Veahero, a cool new (free!) meal planning platform for vegans and vegetarians.
If you’ve followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!
Serves: 12-15 balls
Prep.: 5 mins | Cook: 10 minsIngredients:
- Put 10g of the desiccated coconut to one side and then place the rest in a small food processor with all of the other ingredients, then blend for 2-3 minutes until the mixture resembles a thick paste.
- Scoop out approximately 2 tablespoons of the paste and roll into a 2-3 cm ball.
- Roll the ball gently in the remaining desiccated coconut until well coated.
- Repeat this process until all of the paste has been used. You should get around 12-15 balls.
- Refrigerate for 1 hour and serve. Balls can be stored in the refrigerator for up to 5 days.
Hi, I haven’t made this yet, but I was wondering, is it possible to replace the coconut butter with coconut flower ? Or quick oats ? Thank you!
Hello Zaz, thank you for the comment.
I never tried that myself before, but the ball needs something to “glue” all ingredients together. If you replace the coconut oil with coconut flour or oat, the ball may get too dry or even not able to shape it into a ball shape.
Could try to increase the amount of full-fat coconut milk but maybe the ball texture would be doughy instead of fluffy.
If you managed to try it, please hashtag me… I would be inquisitive to see the result. <3<3