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5 from 3 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 Time20 mins
Servings: 12 balls
Calories: 73kcal
Author: Adriana Z.



  • 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.


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.


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