Growing up around lots of lemon trees made me love anything made with lemons. These Lemon Coconut Clouds are a regular in my kitchen. They never last more than a day, no matter how many batches I make.
These dessert balls need just a few ingredients and take less than 15 minutes to prepare. Condensed milk makes them sweet, while shredded coconut adds texture. The lemon juice and zest give these balls a tangy lemon flavor.
These lemon coconut balls are a hit with kids and adults alike. You can serve them at gatherings or pack a few in kids’ lunchboxes. I like keeping a batch in the fridge for an easy snack.
How to Make Lemon Coconut Clouds
INGREDIENTS:
- 1 can (14 oz / 400 g) sweetened condensed milk
- 2 cups (200 g) shredded coconut
- Juice of ½ lemon + 2 tbsp lemon zest
Step-by-Step Instructions:
1. In a large mixing bowl, add the shredded coconut, condensed milk, lemon zest, and lemon juice.
2. Mix everything with a spatula until it forms a sticky dough. Refrigerate the mixture for 1 hour.
3. Roll the dough into small balls weighing about 15 grams each.
4. Coat the balls in shredded coconut and store them in an airtight container in the fridge.
Serve and enjoy!
Important Recipe Notes:
- Fresh lemon juice and zest give the best results. Concentrated or frozen lemon juice won’t taste as good.
- Don’t skip chilling the dough. It’s sticky, so refrigerating it makes the balls easier to roll.
- Instead of shredded coconut, you can coat the balls in poppy seeds. They add a nice pop of color and taste just as good.
- Add a tiny pinch of turmeric if you want to give the balls a yellow tint.
Lemon Coconut Clouds
Ingredients
Method
- In a large mixing bowl, add the shredded coconut, condensed milk, lemon zest, and lemon juice.
- Mix everything with a spatula until it forms a sticky dough. Refrigerate the mixture for 1 hour.
- Roll the dough into small balls weighing about 15 grams each.
- Coat the balls in shredded coconut and store them in an airtight container in the fridge.