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No-bake vanilla pudding and coconut balls
Vanilla pudding and coconut balls, half tinted pink and rolled in coconut, make a colorful no-bake treat. Makes 20 servings.
Save on PinterestRecipe at a glance
- Prep time
- 30 min
- Cook time
- 5 min
- Servings
- 20 servings
- Difficulty
- Easy
These colorful pudding balls start with a thick vanilla pudding cooked with 500 ml of milk, then mixed with shredded coconut once cooled. Half the mixture is tinted with a few drops of food coloring, while the other half stays white. Both portions are shaped into evenly sized balls and rolled in coconut, ground nuts, or sugar.
Ingredients
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Instructions
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Pudding
Stir the pudding mix into a little of the milk. Bring the remaining milk to a boil with the sugar and vanilla extract. Pour in the pudding mixture and cook, stirring constantly, until thickened. Let cool.
Mixture
Add the coconut to the cooled pudding and mix thoroughly with your hands. Divide the mixture into two portions and mix the food coloring into one portion.
Shape the balls
Shape both portions into evenly sized balls and roll them in shredded coconut (or ground nuts or granulated sugar). Refrigerate until firm.
Tip: If the mixture sticks to your hands, add a tablespoon or two of coconut or refrigerate it for half an hour. Store the balls in an airtight container in the refrigerator for 2–3 days.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 79 kcal
- Protein
- 1.4 g
- Carbohydrates
- 7.0 g
- of which sugars
- 4.2 g
- Fat
- 5.4 g
- of which saturates
- 4.6 g
- Fiber
- 1.2 g
- Salt
- 0.0 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Farebné pudingové guľky v kokose bez pečenia
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