coco whites


gluten free, dairy free, vegan

Preparation: 45 min


Ingredients: (15 to 17 balls)DSC_0362

2 Tbsp of coconut oil

100 g (1/2 pack) of creamed coconut oil

1 small can of coconut milk (160 ml, use water, too)

3 Tbsp of coconut syrup/honey

50g of desiccated coconut

17 blanched almonds (if you like roasted nuts, bake in the oven for 12 minutes in 170C)



1.Melt coconut cream with coconut oil on a very low heat (use not only the creamed coconut from the box, but also half of the oil that’s there and add another 3 Tbsp of coconut oil).

2. Whip coconut milk using an electric mixer. Add coconut syrup, 2 Tbsp of desiccated coconut and melted creamed coconut. Mix until you attain a creamy consistency.DSC_0367

3. Place in a freezer to cool for aprrox. 30 min.

4. Roll into balls about a size of rafaello. Take almond and force it into the centre of a ball. Put the remaining desiccated coconut in a bowl and roll each ball until it’s thoroughly coated.



Taste best after refrigerating for 4 hours.







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About the Author: Karolina

Karolina Krzemianowska is a yoga teacher, nutritional consultant, health educator and the founder of Inner Light Yoga, offering lectures, classes, and workshops in Ireland and online. She has over 10 years experience in the field of yoga, health and wellness. Her aim is to encourage others to feel good from within and to live their own authentic dreams.