Chocolate Coconut Balls (3-Ingredients!)

The first snow always makes me crave cozy, no-fuss treats — the kind you can roll between your palms while holiday music plays in the background. These Chocolate Coconut Balls are exactly that. Because they’re just three ingredients and completely no-bake, they come together fast; yet thanks to True Sea Moss Mango Pineapple Sea Moss Gel, they still feel special, bright, and a little tropical. As a result, you get a festive December sweet with sunshine in every bite — plus a playful option to drizzle or fully dip them in melted chocolate.

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Why You’ll Love These Chocolate Coconut Balls

• Three ingredients, maximum flavor: Since we’re using vegan coconut condensed milk, shredded coconut, and True Sea Moss Mango Pineapple Sea Moss Gel, the texture of these chocolate coconut balls turn lush in minutes.
• Holiday-ready, yet effortless: Because there’s no baking, you can make them right before guests arrive.
• Customizable chocolate finish: Drizzle lightly for a sparkly sheen—or roll entirely for truffle energy.
• Naturally dairy-free & egg-free: Consequently, the chocolate coconut balls fit beautifully into most plant-based holiday spreads.
• Make-ahead friendly: They firm up in the fridge and get even better the next day.

What You Need To Make These Chocolate Coconut Balls

You only need pantry-friendly staples plus the star collab ingredient. For accuracy and ease, I’ve included both metric and imperial measurements.

• Vegan coconut condensed milk: 195 ml can (about ¾ cup)
• Shredded coconut, unsweetened: 2 cups (about 160 g), plus extra for rolling if you like
• True Sea Moss Mango Pineapple Sea Moss Gel: 2 tbsp (about 30 g)
• Optional chocolate finish: 170 g dark chocolate (6 oz), melted, for drizzling or rolling

Ingredient Substitutions

• Coconut condensed milk: If unavailable, you can combine ¾ cup (180 ml) thick coconut cream with ⅓ cup (65 g) powdered sugar and a pinch of salt; however, the set will be slightly softer.
• Shredded coconut: Desiccated fine coconut works as well; just add 1–2 tbsp (15–30 ml) extra coconut condensed milk if it seems too dry.
• Sea moss gel flavor: Prefer another fruit note? Swap True Sea Moss Mango Pineapple for their plain or berry option; nevertheless, mango-pineapple adds that sunny, fruit-forward aroma perfect for winter contrast.
• Chocolate: Use any dairy-free dark or semi-sweet chocolate; to thin for drizzling, add 1–2 tsp (5–10 ml) neutral oil.

Other High-Protein Vegan Recipes to Try

While these are a festive sweet, you might also enjoy protein-forward bites on the blog to balance your holiday table. Try:

• Viral Brownie Balls
• Paleo Cranberry Bliss Bar Balls
• No-Bake Peanut Blossom Cookies

Recipe Card — Chocolate Coconut Balls with Mango Pineapple Sea Moss

Time: 15 minutes prep, 30 minutes chill
Yield: ~20 balls (1 tbsp / ~18–20 g each)
Serving Size: 1 ball

Approximate Macros (per ball, without chocolate):

• Calories: ~95 kcal
• Protein: ~1 g
• Carbohydrates: ~9 g
• Fat: ~6 g

Macro notes: Calculated from 195 ml coconut condensed milk (~254 g), 160 g unsweetened shredded coconut, and 30 g True Sea Moss gel. Chocolate drizzle or full dip will increase calories (≈15–45 kcal per ball depending on coverage).

Ingredients List:

• 1 can (195 ml / ~¾ cup) vegan coconut condensed milk
• 2 cups (160 g) unsweetened shredded coconut, plus extra for rolling
• 2 tbsp (30 g) True Sea Moss Mango Pineapple Sea Moss Gel
• Optional: 170 g (6 oz) dairy-free dark chocolate, melted, for drizzling or rolling

Instructions:

1. Mix the base: In a medium bowl, stir together the coconut condensed milk (195 ml / ~¾ cup), shredded coconut (160 g / 2 cups), and True Sea Moss gel (30 g / 2 tbsp) until evenly combined. The mixture should be thick and scoopable. If it seems too soft, add 1–2 tbsp (8–16 g) more coconut; if too dry, add 1–2 tsp (5–10 ml) more condensed milk.
2. Scoop and roll: Using a 1-tbsp (15 ml) scoop, portion the mixture and roll between your palms to form smooth balls. Place on a parchment-lined tray.
3. Chill to set: Refrigerate for 30 minutes, or until firm enough to coat.
4. Finish with chocolate (optional):
5. Drizzle: Melt chocolate (170 g / 6 oz) gently over a double boiler or in 20–30 second microwave bursts, stirring between each. Then drizzle over the chilled balls.
6. Roll: Using a fork, dip each ball into melted chocolate, let excess drip off, and return to the tray.
7. Set and serve: Chill 10–15 more minutes until the chocolate is set. Serve cool; store leftovers refrigerated in an airtight container for up to 1 week.

Please note: calories and macros have been calculated to the best of my ability but may vary slightly. 

Share Your Thoughts on Mango Pineapple Sea Moss Coconut Balls

If you make these Mango Pineapple Sea Moss Coconut Balls, I’d love to hear how you finished them — drizzled or fully rolled? Because your feedback helps others find the recipe, please leave a rating and a comment. Additionally, tag your photos so our community can celebrate your holiday glow-up.

Frequently Asked Questions (FAQ) — Mango Pineapple Sea Moss Coconut Balls

Can I make these Mango Pineapple Sea Moss Coconut Balls ahead for Christmas?
Absolutely. Since they firm up nicely, make them 1–2 days in advance and refrigerate in a sealed container. They’ll taste even better as the flavors meld.

How do I keep Mango Pineapple Sea Moss Coconut Balls from being too soft?
If the mixture feels loose, simply add 1–2 tbsp (8–16 g) more shredded coconut. Conversely, if it feels too dry, stir in 1–2 tsp (5–10 ml) more coconut condensed milk until it holds.

Do Mango Pineapple Sea Moss Coconut Balls freeze well?
Yes. Because the texture is rich, they freeze beautifully for up to 2 months. Freeze on a tray first, then transfer to a freezer bag. Thaw in the fridge overnight.

Can I reduce the sweetness of Mango Pineapple Sea Moss Coconut Balls?
Certainly. Use more unsweetened coconut (up to 180–190 g) and add an extra teaspoon (5 ml) of True Sea Moss gel for moisture. Alternatively, choose an extra-dark chocolate for rolling to balance the sweetness.

Is there a nut-free way to add protein to these Mango Pineapple Sea Moss Coconut Balls?
You can blend 1–2 scoops (20–40 g) of plain or vanilla vegan protein powder into the base; if it thickens, add 2–3 tsp (10–15 ml) more coconut condensed milk. This increases protein while keeping them nut-free.

What chocolate is best for Mango Pineapple Sea Moss Coconut Balls?
Use a dairy-free dark chocolate between 60–75% cacao. Because it melts smoothly and sets with a pleasant snap, it’s ideal for either a drizzle or a full dip.

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Partnership Note: This post is created in collaboration with True Sea Moss using their Mango Pineapple Sea Moss Gel. As always, all opinions are my own. Since the gel adds tropical brightness and subtle minerality, it turns a simple holiday sweet into something extra memorable!