Coconut Balls

This Costa Rican Bolitas de Coco - Coconut Balls recipe results in bites of crushed biscuits, sweetened condensed milk, butter and coconut for an easy little sweet treat that truly is ‘Pura Vida’ or ‘Pure life.’

Traveling to Costa Rica several years ago made such an indelible mark that it’s still one of the best countries I’ve been lucky enough to visit so any chance to ‘re-visit’ with bites of this country are grasped with both hands.

Ingredients and substitutions for Coconut Balls

• Sweetened condensed milk: The base of our coconut balls, this is what gives our caramels that flavor and firm texture once it has been heated.
• Butter: Unsalted butter is used here though salted could easily be substituted in place.
• Desiccated coconut: Desiccated is easiest to source in many places and makes nicer coconut balls, though you could substitute with shredded coconut.
• Biscuits: These biscuits are made with wheat flour and are similar to digestives or graham crackers which work perfectly as substitutes in equal measure.

See recipe card for quantities.

How to make Coconut Balls:

Heat: The condensed milk, butter and 150 grams / 1 ½ cups of the coconut into a saucepan on medium heat.

1

Stir constantly: Until the butter has melted and the temperature has reached 100C/ and is no longer sticking to the edges of the saucepan.

Pour: Into a bowl so as to ensure it doesn’t keep cooking.

Toss: In the crushed biscuits and stir until fully combined.

2

Chill: For at least 1 hour.

Roll into balls: And toss to coat fully in the remaining desiccated coconut.

3

Chill: Place into the fridge for 1 hour.

Serve up: Enjoy!

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This Coconut Balls recipe gives us coconutty caramel truffles that include crushed biscuits for a candy that has you reaching for a second.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Chill time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Snack

Cuisine Costa Rican

Servings 26

Calories 218 kcal

Ingredients

  

1x2x3x

• 2 x 397 gram cans / 2 ⅓ cups sweetened condensed milk
• 113 grams / 4 ounces butter
• 190 grams / 2 cups desiccated coconut
• 210 grams / 15 Galletas Maria biscuits crushed

Instructions

 

• Place the condensed milk, butter and 150 grams / 1 ½ cups of the coconut into a saucepan on medium heat.
• Stir constantly until the butter has melted and the temperature has reached 100C/212F mixture has thickened and is no longer sticking to the edges of the saucepan.
• Pour the mixture into a bowl so as to ensure it doesn’t keep cooking.
• Toss in the crushed biscuits and stir until fully combined.
• Place in the fridge to chill for at least 1 hour.
• Remove and roll into balls.
• Place the remaining desiccated coconut into a small shallow bowl or plate and roll a coconut ball through to coat fully.
• Set aside and continue until all your coconut balls are coated.
• Place into the fridge for 1 hour.
• Remove and serve alongside a cup of your favorite hot beverage.
• Enjoy!

Notes

• Biscuits: These biscuits are made with wheat flour and are similar to digestives or graham crackers which work perfectly as substitutes in equal measure.
• Desiccated coconut: Desiccated is easiest to source in many places and makes nicer coconut balls, though you could substitute with shredded coconut.
• Candy thermometer: A candy thermometer helps you achieve the right temperature for your coconut balls to firm up.

Adapted from costarica.com

Nutrition

Calories: 218kcal

Keyword caramel, coconut

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