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Vegan Coconut Balls (Bolitas de Coco) Recipe

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4.1 from 55 reviews

  • Author: Ava
  • Total Time: 35 minutes
  • Yield: 80 coconut balls
  • Diet: Vegan

Description

These Vegan Coconut Balls, also known as Bolitas de Coco, are a delicious no-bake treat made with crushed graham crackers, vegan butter, vegan condensed milk, and shredded coconut. Perfectly sweet and chewy, these bite-sized coconut balls are coated in extra shredded coconut and chilled to firm up, making for a delightful and easy vegan dessert that can be enjoyed anytime.

Ingredients

Dry Ingredients

  • 30 graham crackers (1 full sheet = 1 graham cracker) (I used 1 ¼ boxes, but brands vary)
  • 8 ounces finely shredded coconut, divided (unsweetened preferred)

Wet Ingredients

  • 8 tablespoons vegan butter (unsalted stick form)
  • 2 cups vegan condensed milk

Instructions

  1. Crush graham crackers: Pulverize your graham crackers using a food processor or crush them by hand inside a sealable container until mostly tiny crumbles or powder are achieved.
  2. Heat pot: Place a large nonstick pot over medium heat. If using a non-nonstick pot, lightly oil the sides to prevent sticking and consider lowering the heat to medium-low.
  3. Melt vegan butter: Add the vegan butter to the pot and stir occasionally until mostly melted.
  4. Add vegan condensed milk: Pour in the vegan condensed milk and stir well to combine with the melted butter.
  5. Add shredded coconut: Add about ¾ of the shredded coconut (approximately 6 ounces or ¾ cup) and mix thoroughly into the liquid mixture.
  6. Incorporate graham cracker crumbs: Remove the pot from heat and stir in the pulverized graham crackers. Return the pot to heat and continuously stir the mixture until it thickens, becomes shiny, and pulls away from the sides and bottom of the pot, which should take about 2-4 minutes.
  7. Refrigerate mixture: Transfer the thickened mixture to a glass or ceramic bowl, cover, and chill in the refrigerator for at least 2 hours or up to 24 hours to allow it to firm up.
  8. Scoop mixture: Once chilled, if the mixture is too firm, allow a few minutes to soften slightly. Using a small scoop, portion out the mixture into scoop-sized amounts onto a plate.
  9. Shape coconut balls: Roll each scoop between your palms to form even spheres.
  10. Coat in coconut: Roll each shaped ball in the remaining shredded coconut (about 2 ounces or ¼ cup) until evenly coated, then place them on a parchment-lined tray.
  11. Chill again: Refrigerate the coated coconut balls for 1 hour to set further or freeze them for 30 minutes for quicker firming.
  12. Store: After final refrigeration, store the coconut balls in an airtight container in the refrigerator for up to 5 days or freeze up to 3 months. Thaw in the refrigerator for a few hours before serving if frozen.

Notes

  • Note 1: Graham cracker sizes and boxes vary by brand; adjust quantity accordingly.
  • Note 2: Use unsalted vegan butter for best flavor control.
  • Note 3: Vegan condensed milk can be store-bought or homemade; ensure it’s sweetened and thick.
  • The recipe yield of 80 balls is based on using a small scoop size; using a larger scoop will reduce the total number but not affect the flavor.
  • If not using a nonstick pot, watch the heat closely to prevent burning or sticking.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Vegan

Find it online: https://quickandsweetrecipes.com/vegan-coconut-balls-bolitas-de-coco-recipe/