👩🍳 Instructions
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1
In a medium-sized mixing bowl, combine the unsweetened desiccated coconut, powdered erythritol, and salt. Stir well to ensure the sweetener is evenly distributed.
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2
Add the thick coconut cream and vanilla extract to the dry ingredients. Use a sturdy spoon or spatula, or even your clean hands, to mix everything together thoroughly until a sticky, cohesive mixture forms. If the mixture is too dry, add a tiny bit more coconut cream (1 tsp at a time). If too wet, add a tablespoon of desiccated coconut.
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3
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling time is crucial for the mixture to firm up and become easier to handle.
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4
Once chilled, remove the mixture from the fridge. Scoop out portions (approximately 1 tablespoon each) and roll them between your palms to form smooth, compact balls. If desired, roll the finished balls in a little extra desiccated coconut for coating.
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5
Place the rolled coconut balls on a parchment-lined plate or tray and return them to the refrigerator for another 15-20 minutes to fully set.
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6
Serve chilled and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 5-7 days, or freeze for longer storage.
💡 Notes
For best results, use full-fat canned coconut milk that has been refrigerated overnight to easily scoop out the thick coconut cream. Adjust sweetener to your personal preference. For a chocolatey twist, dip cooled balls in melted sugar-free dark chocolate.
🥗 Nutrition (per serving)
Calories
110 kcal
Protein
1g
Total Fat
11g
Saturated Fat
9g
Carbs
3g
Fiber
1.8g
Sugar
0.5g
Sodium
10mg
Cholesterol
0mg
