… A Refreshing No-Bake “Pop-able”!
These little “pop-able” treats are an indulgence, to be sure. They bring the best of the two worlds I love together – coconut and lemon. These flavors have clearly surpassed my love of chocolate, and I thought that would never happen. Purposely small in size, these are one or two nibble refrigerator cookies, hence the pop-ability of them. Sweet and tart, creamy and textured – these treats offer it up all at once.
While there’s a bit (translated to mean a lot) of sugar in this recipe. I did, however, use lite canned coconut milk instead of full fat, if it makes you feel any better. These dessert treats are probably not something I will keep on hand regularly, but will definitely make and share periodically. With the fresh lemon flavor, and the fact that they require no baking, these gluten-free, dairy-free dessert balls offer a very refreshing summertime “coolness”. With the coconut coating, they lend themselves perfectly to a Christmas “snowball” cookie too. Served at a winter holiday party, these would pair deliciously with a vokda martini served in a lemon-rimmed glass with a twist.
These balls are easy to make and require resting time, so the recipe is perfect for an easy party planning menu. Simply mix up the ingredients, roll them into balls, then refrigerate for a few hours. I think the flavor develops best if left to set in the fridge overnight, then let sit at room temp for just 15 minutes for the flavors to bloom. They will stay the perfect consistency if you allow them to be at room temperature for no more than 30-45 minutes before indulging begins. Any longer than that and they begin to soften a bit too much – easily remedied by placing them back in the fridge for a while.
No-Bake Gluten Free Dairy Free Lemon Coconut Balls
Cooking time: active about 1 hour intermittent, inactive 3+ hours
Makes: about 24 balls 1” to 1 1/4” balls
3/4 cup lite canned coconut milk* – I use Thai Kitchen
3 Tablespoons sugar*
10 rectangles (1 cup crushed) gluten-free graham crackers – I use Kinnikinnick S’Moreables
1 cup plus 2 Tablespoons shredded unsweetened coconut, divided 2/3 c + 2 Tbsp and 1/3 cup
1 cup powdered sugar
1 Tablespoon arrowroot powder
2 teaspoons fresh lemon zest
1 1/2 Tablespoons fresh lemon juice
Combine coconut milk and sugar (to create sweetened condensed milk) in small sauce pan, warm over medium heat, and stir occasionally. Continue cooking, allowing mixture to maintain a gentle bubbling, just slightly more than a simmer but not a boil, until reduced to 6 Tablespoons (just slightly over 1/3 cup). Stir almost continuously when the mixture begins to thicken. Remove from heat, measure in a heat-proof cup, and let cool to room temperature. (If you’re using canned sweetened condensed milk, omit this step and begin your recipe with the next step.)
Crush graham crackers in a food processor, or in a plastic bag using a rolling pin to crush to fine crumbs. They don’t have to become dust-like, just well crushed.
Stir together crumbs, 2/3c plus 2 Tablespoons coconut, powdered sugar, arrowroot powder, lemon zest and lemon juice in a bowl. Add remaining 1/3 cup coconut to bowl large enough for rolling balls.
Add cooled coconut milk and mix well until all ingredients are homogenous.
Chill mixture in fridge about 20 minutes until firm enough to hold shape.
Pinch small portion of chilled mixture and roll into a ball about 1 inch in diameter. Roll ball in loose coconut and place on plate for further chilling. Repeat with remaining mixture.
Chill lemon coconut balls in fridge for about three hours, or until firm.
Serve slightly chilled as mentioned above.
*If you wish to make this recipe with dairy ingredients, you can omit the canned coconut milk and sugar and use 6 Tablespoons sweetened condensed milk instead.
Safe food is a journey … Thrive!™
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