Raspberry Coconut Balls

Easy Raspberry Coconut Balls with a tart raspberry center and sweet coconut coating. A simple no bake treat perfect for busy families.

I made these Raspberry Coconut Balls on a quiet afternoon when I wanted a simple treat that still felt special. The bright raspberry center and soft coconut coating reminded me of the sweets my grandmother used to keep in her pantry. My family gathered around the kitchen island, waiting for their first taste, and the smiles that followed told me I had made the right choice.

You will enjoy the soft and fruity center paired with the creamy shredded coconut on the outside. The flavor lands right between tart and sweet, so you never feel weighed down. The texture feels tender and satisfying in a comforting way. When my family tried them, I saw that familiar moment when everyone nods in agreement before anyone says a word.

These little treats fit into busy days without adding stress. They require little effort and no long wait. They store well and they serve beautifully for family gatherings. My wife shared a plate with her friends at her book club and she came back with an empty dish and requests for more. These Raspberry Coconut Balls earned a place in our home and I believe they will do the same for yours.

Questions You May Have About This Recipe

How long do these Raspberry Coconut Balls stay fresh
They stay fresh in the refrigerator for up to 5 days if kept in an airtight container.

Can I use frozen raspberries
Yes. Let them thaw first and drain excess liquid for the best texture.

Are these treats overly sweet
No. The tart raspberry center balances the sweetness from the coconut beautifully.

Can I make these ahead for a gathering
Yes. They chill well and hold their shape, so they work well for events.

Do I need any special equipment
Only a saucepan and a mixing bowl.

What You Need To Make Raspberry Coconut Balls

2 cups fresh or thawed raspberries

1 cup granulated sugar

2 cups sweetened shredded coconut, divided

1 cup sweetened condensed milk

1 tsp vanilla extract

How To Make Raspberry Coconut Balls

Add raspberries and sugar to a saucepan. Warm over medium heat until the berries break down and the mixture thickens.

Stir in 1 cup of shredded coconut, sweetened condensed milk and vanilla. Mix until everything blends evenly.

Pour the mixture into a bowl and chill until firm enough to handle.

Scoop portions with a spoon and roll into small balls.

Roll each ball in the remaining shredded coconut until fully coated.

Chill again for about 30 minutes before serving.

Tips

If the mixture feels too soft to roll, chill it longer.

Use a cookie scoop for uniform sizes.

Store in the refrigerator, not the freezer, to keep the texture soft.

Lightly wet your hands when forming the balls to prevent sticking.

Reader Reviews

⭐⭐⭐⭐⭐ These were a lovely treat and the texture brought back childhood memories. I shared them with my neighbors and everyone enjoyed them. Linda M

⭐⭐⭐⭐ Very tasty and easy to make. They kept well in the fridge and the raspberry flavor stayed bright. Caroline R

⭐⭐⭐⭐⭐ My grandkids loved these. They asked me to pack some for their ride home. The soft center was perfect. Helen G

⭐⭐⭐⭐ Great recipe. I used fresh berries and the color turned out beautiful. I will make these for the holidays. Janet T

⭐⭐⭐⭐⭐ Simple, flavorful and impressive for how little work is involved. They disappeared fast at my church group. Mary F

Printable Recipe

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