Coconut balls like Raffaello – delicate pralines without baking
Moist, creamy & perfect for warm days | Simple coconut ball recipe
These coconut balls are the light and airy sister of the classic rum ball – lighter, fresher, and almost summery, even in winter. They are reminiscent of Raffaello: soft, creamy, melt-in-the-mouth and with a delicate coconut flavor. That’s exactly why they are the perfect no-bake sweet for anyone who likes something elegant, not too heavy, yet still tempting. Whether as a dessert, with coffee, or as a little gift from the kitchen – these coconut balls are always a hit.
As with rum balls, you’re not limited to sponge cake. A light batter or a moist vanilla cake works just as well. The important thing is that the cake is soft and aromatic – this creates the wonderfully creamy, almost praline-like texture that makes these balls so special.
This variation is lighter, brighter, and fresher than classic rum balls – almost like a little summer praline. The combination of white chocolate, butter, and coconut gives them a melt-in-the-mouth, elegant texture that is strongly reminiscent of Raffaello. When chilled, they are particularly delicate, aromatic, and perfectly shaped – ideal for warm days, dessert platters, or as a little sweet treat.
Preparation time: 45 minutes
INGREDIENTS
Ingredients for approx. 35 coconut balls (walnut size)
- 1 light sponge cake base (26 cm) or approx. 300–350 g light sponge cake or vanilla cake
- 6–7 tbsp rum or coconut liqueur (optional, to taste)
- 200 g white chocolate
- 125 g butter, at room temperature (or the same amount of vegan butter)
- 50 g shredded coconut (for the mixture)
- Approx. 100 g shredded coconut (for rolling)
PREPARATION
- Prepare the cake
Crumble the light sponge cake or pound cake finely into a large bowl. Optionally, drizzle with rum or coconut liqueur and mix well. Leave to stand for 15 minutes to allow the flavor to develop. - Melt the white chocolate
Roughly chop the white chocolate and melt carefully in a double boiler. - Make the cream
Stir the room-temperature butter into the warm chocolate until smooth and creamy. Fold in the 50 g of shredded coconut. - Finish the mixture
Add the chocolate-butter-coconut cream to the cake and mix thoroughly until no light-colored cake pieces are visible. - Chill
Place the mixture in the refrigerator for about 30 minutes so that it becomes easy to shape. - Form balls
Form walnut-sized balls and roll them exclusively in shredded coconut until they are completely covered. - Chill & enjoy
Store the coconut balls in the refrigerator until ready to serve.