Strawberry Coconut Balls Recipe

Strawberry Coconut Balls are a simple dessert made without baking. They mix sweet strawberries with coconut. You only need strawberries, coconut, and something sweet like honey or condensed milk. These balls are sweet and a little sour, with a soft and chewy texture. Some people also add cardamom powder or walnuts for more flavor and texture. They’re a healthy snack that both kids and adults will enjoy.

Strawberry Coconut Balls Ingredients

Fresh strawberries: Make sure to chop the strawberries into small pieces before blending to ensure they mix evenly into the dough.

Unsweetened shredded coconut: If you like a finer texture, you can use desiccated coconut instead of shredded coconut, but keep in mind that the result will be less chewy.

Almond flour: You can use other flours, like coconut flour, but almond flour works best for this recipe as it doesn’t overpower the flavors and has a pleasant texture.

Honey or maple syrup: If you want to keep the recipe vegan, go for maple syrup. Honey adds a nice natural sweetness but isn’t plant-based.

Vanilla extract: For a more intense vanilla flavor, you could use vanilla bean paste instead of extract.

Salt: Use fine sea salt to avoid it being too overpowering, just a tiny pinch is enough.

How I Made Strawberry Coconut Balls (Step-by-Step):

Prepare the Ingredients: Start by chopping the fresh strawberries into small pieces. This ensures they blend smoothly in the food processor. If you’re using large strawberries, cutting them into quarters or smaller will make blending easier.

Blend the Dough: In a food processor, I added the chopped strawberries, shredded coconut, almond flour, honey (or maple syrup), and a splash of vanilla extract. Pulse the mixture until it starts to come together into a sticky dough-like consistency. The strawberries will release some moisture, which helps the dough hold together. Taste the mixture and adjust sweetness by adding a little more honey or maple syrup if desired. If the dough seems too wet, add a bit more almond flour to thicken it.

Form the Balls: Using a small cookie scoop, I portioned out small amounts of the dough. If you don’t have a cookie scoop, you can simply use your hands to form the dough into small balls, about 1-inch in diameter.After forming the balls, I rolled each one between my palms to smooth them out and create a more uniform shape.

Coat in Coconut Flakes: Once the balls were shaped, I rolled each one in additional shredded coconut. This step not only gives them a nice outer layer but also boosts the coconut flavor and texture.You can gently press the coconut into the balls to ensure they stick well.

Chill and Set: I placed the coconut-coated strawberry balls on a parchment-lined baking sheet to keep them from sticking. Then, I popped the tray in the fridge to chill for at least an hour. Chilling allows the balls to firm up and hold their shape. After chilling, the coconut balls are ready to enjoy. The coconut flakes on the outside help keep their shape and add to the texture.

Storage: I stored the strawberry coconut balls in an airtight container in the fridge. They kept well throughout the week, making for a great grab-and-go snack. They stayed fresh, moist, and flavorful, and I could easily pop one into my bag for breakfast or as an afternoon pick-me-up.

Variations 

Add-ins:

Pistachios: Adding crushed pistachios would add a nice crunch and a slight salty flavor, creating an interesting contrast with the sweetness of the strawberries and coconut.

Dark Chocolate Chips: For a richer flavor, toss in some mini dark chocolate chips or chunks. They’ll melt slightly and add bursts of chocolate throughout the balls.

Chia Seeds: Adding chia seeds will give a nutritional boost and make the balls a bit more filling. They also add a fun texture.

Flavor Twists:

Citrus Zest: For a citrusy kick, add lemon or orange zest to the mixture. This will brighten up the flavor and complement the strawberry sweetness.

Coconut Extract: If you’re a coconut lover, a few drops of coconut extract can elevate the coconut flavor.

Sweetener Alternatives:

Maple Syrup: If you want a vegan-friendly option, replace honey with maple syrup. This will still provide a nice sweetness but with a different flavor profile.

Stevia or Monk Fruit Sweetener: If you’re looking for a low-calorie alternative, use a natural sweetener like stevia or monk fruit. Just be mindful of the sweetness level since they are more concentrated than honey or maple syrup.

Texture Variations:

Coconut Flour: For a denser texture, you can try swapping almond flour with coconut flour, but you’ll need to adjust the amount since coconut flour absorbs more moisture. You may need to add more liquid or strawberries to balance it out.

Chopped Nuts: Instead of pistachios, try adding other nuts like almonds, cashews, or walnuts for added crunch and flavor.

Frozen Version:

If you want these strawberry coconut balls to last longer or enjoy them as a chilled treat, store them in the freezer. They will keep their shape and can be eaten directly from the freezer for a refreshing snack on hot days.

How To Store

Place the balls in an airtight container and store in the fridge.This prevents drying out and absorbing odors from other fridge foods.This cool temperature will prevent spoiling.Properly refrigerated, these treats should stay fresh and tasty for around 7 days.Take the balls out of the fridge 30 minutes before serving to bring to room temperature. Refrigeration keeps the coconut layer crunchy. 

More Strawberry Recipes

• Strawberry Zucchini Bread
• Strawberry Mochi Cake
• Strawberry Chocolate Bread
• Strawberry Milk Cake