Tofu & Coconut Balls

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These sweet and decadent tofu & coconut balls are a quick fix dessert that brings back childhood memories, now made 100% vegan.

I am so happy I managed to veganize this really simple dessert my mum used to make to be served alongside the main dessert when we had guests or simply as a quick-fix Sunday treat.

We used to make it together mostly at Christmas time, but they are gorgeous all year round especially during summer, if you’re looking for a refreshing summer treat!

The coolest thing about this recipe is that it requires only 3 ingredients and around 20 minutes of your time. Not bad at all for a dessert, isn’t it?

If you cannot find silken tofu you can substitute the tofu with store bought or homemade vegan ricotta.

How to Make Tofu & Coconut Balls

Ingredients:
150 g Silken Tofu
70 g Sugar
60 g Coconut Flakes (+ more to coat)

Method:
1. Remove the tofu from the carton and wrap it into kitchen sheets to remove the excess of moisture.
2. Add the tofu into a bowl and whisk it to break it down until creamy and fluffy. 
3. Fold in sugar and coconut flakes. Cover and put in the fridge to set for 15 minutes.

4. Prepare a bowl with some more coconut flakes to coat, then take the tofu and coconut mix out of the fridge.
5. With a spoon scoop around 15-20 grams of the mixture and roll into a ball with the palm of both hands.

6. Place the ball in the bowl with the coconut and coat it evenly, then set aside on a dish.
7. Repeat the last two steps until you finish up all the mixture.
8. Place in the refrigerator for at least 30 minutes before enjoying.

Print Recipe

5 from 4 votes

Tofu & Coconut Balls

These sweet and decadent tofu & coconut balls are a quick fix dessert that brings back childhood memories, now made 100% vegan.

Prep Time 20 minutes minutes

Ingredients

• ▢ 150 g Silken Tofu
• ▢ 70 g Sugar
• ▢ 60 g Coconut Flakes + more to coat

12 balls

Cook ModePrevent your screen from going dark

Instructions

• Remove the tofu from the carton and wrap it into kitchen sheets to remove the excess of moisture.
• Add the tofu into a bowl and whisk it to break it down until creamy and fluffy.
• Fold in sugar and coconut flakes. Cover and put in the fridge to set for 15 minutes.
• Prepare a bowl with some more coconut flakes to coat, then take the tofu and coconut mix out of the fridge.
• With a spoon scoop around 15-20 grams of the mixture and roll into a ball with the palm of both hands.
• Place the ball in the bowl with the coconut and coat it evenly, then set aside on a dish.
• Repeat the last two steps until you finish up all the mixture.
• Place in the refrigerator for at least 30 minutes before enjoying.

Notes

These coconut and tofu balls can be kept refrigerated in an airtight container up to 4-5 days.
If you cannot find silken tofu you can substitute the tofu with store bought or homemade vegan ricotta.

Nutrition

Calories: 73kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Potassium: 59mg | Fiber: 1g | Sugar: 6g | Calcium: 6mg

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