These no bake coconut balls don’t require any baking or cooking. They only need 2 ingredients and don’t require any flour, eggs, refined sugar, dairy, butter or oil. They are easy to prepare and store well.
A pile of no bake coconut balls on a small white plate

These no bake coconut balls are an easy snack or dessert. They are lightly sweet with no added sugar. You can also easily customize them.

Ingredients

  • Shredded Coconut
  • Mango

Shredded coconut: The coconut balls are made with unsweetened finely shredded coconut.

Mango: I recommend using ripe, sweet mangoes that don’t contain a lot of fibers. Varieties like champagne, honey, or ataulfo work well. The mango flesh is blended to a smooth puree. Mangos add natural sweetness for the coconut balls. Mango puree is also very thick and not runny like many other type of fruit purees. When it is mixed with the coconut, it forms a soft dough that can be rolled into balls.

How to Make No Bake Coconut Balls

  • The mangos are blended in a high-powered blender until smooth. Add in the coconut until evenly mixed in. Place the mixture into the fridge to help it thicken.
  • Use a 1 tablespoon measuring spoon or cookie scoop to scoop the mixture and roll into balls. Gently coat the balls in additional coconut. The balls can be enjoyed right away or you can place them into the fridge to let them firm up a little more.

Mango bites rolled in shredded coconut

Expert Tips

  • These balls are lightly sweetened. You can add a little honey to the mixture if you want them to be sweeter.
  • Make sure to use very finely shredded coconut, which will bind better and be easier to chew.

Mango coconut balls on a plate

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5 from 1 vote

2 Ingredient No Bake Coconut Balls

These no bake coconut balls are naturally sweet, soft, creamy and chewy. The balls need just 2 ingredients and don't require any flour, eggs, refined sugar, dairy, butter or oil.
Servings: 13 balls
Prep Time: 15 minutes
Total Time: 15 minutes
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Ingredients

  • 1/2 cup (128g) mango puree, see note before starting
  • 1 cup (78g) finely shredded unsweetened coconut, plus an additional 2-3 tbsp for coating

Instructions
 

  • Line a small baking pan with parchment paper.
  • Add mango flesh to a small high powered blender and blend until smooth with no visible fibers. Measure out 1/2 cup for the recipe.
  • Add mango puree to a small mixing bowl. Stir in 1 cup coconut until evenly mixed in. The mixture should be like a thick paste. Place the mixture into the fridge for about 30 minutes to allow the coconut to absorb the mango and thicken up further. When the mixture is ready, it should be thick enough to scoop and roll into a ball. If for some reason your coconut mixture seems too loose or wet, you can add more coconut to thicken it. If it seems too dry or crumbly, you can add a little puree or a little honey to make it bind. If the mixture is not sweet enough, you can also add honey.
  • Use a 1 tablespoon measuring spoon or 1 tablespoon cookie scoop to scoop the mixture. Roll each portion between your palms to form a ball. Place balls onto your prepared baking pan.
  • Add remaining 3 tbsp coconut into a small bowl. Roll each ball into the coconut until the balls are coated in coconut. You can eat the balls right away but I like placing them in the fridge for another 20-30 minutes so they firm up slightly more, before serving. Store any uneaten balls in an airtight container in the fridge.

Notes

  • Mango note: This recipe works with sweet, ripe mangoes with very little fibers. Honey, champagne or Ataulfo mangoes work well. When making the mango puree, you will only need the flesh. You will need about 2 mangoes to make 1/2 cup puree (you should have some leftover). I like blending with a small high powered blender, like a Nutribullet. You can use a regular sized blender but you may need to add more mangoes to make it easier to blend.
  • Make sure to use finely shredded coconut. I used Let's Do Organic Finely Shredded Coconut.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Serving: 1ball, Calories: 55kcal, Carbohydrates: 4g, Protein: 0.4g, Fat: 4g, Saturated Fat: 4g, Sodium: 4mg, Fiber: 1g, Sugar: 2g, NET CARBS: 3
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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