Oh, strawberry coconut balls – they’re like little bursts of joy that you can pop into your mouth! Whenever I whip these up, I can’t help but think back to the summer potlucks of my childhood in the Midwest. There's something about the combination of sweet strawberries and tropical coconut that takes me back to those warm, carefree days, no matter what the weather's like outside. These no-bake treats are my go-to when I want to make something quick and delightful for friends or when I'm just craving a little sweet without the commitment of firing up the oven. Plus, they're made with real fruit and no artificial flavors, which is definitely a win in my book. Let’s get rolling!
Now, these strawberry coconut balls are pretty versatile. I usually serve them as they are for a snack, but they can be a charming addition to a brunch spread or a sweet finish to a light lunch. Pair them with a cup of coffee in the morning or some herbal tea in the evening to unwind. If you're feeling fancy, you can arrange them on a platter with other bite-sized treats like dark chocolate pieces and nuts for a delightful dessert platter.
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Strawberry Coconut Balls
Servings: Makes about 20 balls
Ingredients:
- 2 cups frozen strawberries, thawed and drained
- 2 1/2 cups shredded coconut, unsweetened, plus extra for rolling
- 1/3 cup coconut flour
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- Pinch of salt
- 2 1/2 cups shredded coconut, unsweetened, plus extra for rolling
- 1/3 cup coconut flour
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- Pinch of salt
Directions:
1. Start by placing the thawed strawberries in a food processor and pulse until you get a chunky puree.
2. In a large bowl, mix the shredded coconut, coconut flour, honey (or maple syrup), vanilla extract, and a pinch of salt until well combined.
3. Add the strawberry puree to the coconut mixture and stir until everything is evenly mixed.
4. The fun begins now! Using a tablespoon, scoop out the mixture and roll it into balls with your hands. If the mixture is too sticky, pop it in the fridge for about 10 minutes to firm up a bit.
5. Roll each ball in additional shredded coconut until fully coated.
6. Place the balls onto a baking sheet lined with parchment paper and refrigerate for at least an hour or until they are firm.
7. Once set, transfer your strawberry coconut balls to an airtight container and keep them refrigerated until you’re ready to enjoy these little treats!
Variations & Tips:
- If you’ve got a sweet tooth, drizzle some melted white chocolate over the balls for added indulgence.
- You can swap out strawberries for other berries, like raspberries or blueberries, for a different twist on flavor.
- For a nutty crunch, mix in chopped almonds or pecans into the coconut mixture.
- To make these vegan, opt for maple syrup rather than honey.
- Remember, because these are made with real fruit, they won’t last as long as other sweets. They're best enjoyed within a few days – which, let’s be honest, won’t be a problem!
- You can swap out strawberries for other berries, like raspberries or blueberries, for a different twist on flavor.
- For a nutty crunch, mix in chopped almonds or pecans into the coconut mixture.
- To make these vegan, opt for maple syrup rather than honey.
- Remember, because these are made with real fruit, they won’t last as long as other sweets. They're best enjoyed within a few days – which, let’s be honest, won’t be a problem!
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Keep in mind that the moisture content in strawberries can vary, so if the mixture seems too wet, just add a little more coconut flour until you reach the right consistency. These strawberry coconut balls are refreshingly simple, and I promise they'll be a hit wherever you bring them – even if it’s just to the couch for a little self-care snacking session! Enjoy, friends!