Nanaimo Balls
Nanaimo Balls are a twist on the classic Canadian dessert recipe, Nanaimo bars. Making this sweet confection, a bite-sized treat in the form of easy coconut balls.
The famous Nanaimo Bars are from the city of Nanaimo here in British Columbia. I was in Nanaimo a few years ago, but I never ordered a Nanaimo bar – next time. I mean, I have to try it from the source right? That would be like going to the Keys and not ordering Key Lime Pie!
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Truth be told, I’m not a baker. Aside from buns, I don’t bake often so when we decided to do a dessert ball recipe for the Holiday Entertaining Guide I was stumped. I opted to do a no-bake one, just to make it easier on myself. I was asked to create a Nanaimo bar recipe for a future post coming your way and I thought that no bake Nanaimo Balls would be an awesome option for today’s post.
You know those days where you start baking and you realize you have no ingredients? That was me today and in true Randa fashion, I refused to go to the store (for the third time this week). So I made do what some substitutions and it turned out great. In place of custard, I used vanilla pudding mix. Another sub that I was really nervous about? I didn’t have cream, so I used the Internation Delight Southern Butter Pecan and omg – so good.
I had a little trouble with finishing them. Some I dipped in chocolate, some I sprinkled the chocolate coconut mixture on top of the melted chocolate. I don’t know what I like best.
Nanaimo Balls
If you like Nanaimo bars, then you’re going to love this recipe for Nanaimo Balls. Whether you use my substitutions or use the traditional cream and custard powder, these no bake desserts are going to be a hit around the holidays!
Randa’s Tip: The inside is very soft, so don’t forget to freeze them! Once they’re frozen and then dipped in chocolate – you’re good for afterwards 🙂 It’s all in the instructions 🙂
Don’t forget to try this twist too: Mocha Nanaimo Bars.
Nanaimo Balls
Nanaimo Balls are a twist on the classic Canadian dessert recipe, Nanaimo bars. Making this sweet confection, a bite-sized treat.
Ingredients:
- 1 cup Graham cracker crumbs
- 1 cup sweetened grated coconut
- 1/2 cup chopped pecans
- 1/2 cup + 2 tbsps melted butter
- 2 tbsps cocoa powder
Filling
- 2 cups powdered sugar
- 1/4 cup melted butter
- 3 tbsps cream
- 2 tbsps vanilla pudding mix
Chocolate Coating
- 8 ounces semi-sweet chocolate
- 1/2 cup butter
Directions:
- In a large bowl add the graham cracker crumbs, coconut, pecans, melted butter, and cocoa powder. Stir and set aside.
- In a smaller bowl, mix up the filling ingredients.
- Take the filling, roll in a ball that’s about 3/4″. Sprinkle the chocolate coconut mixture on top and roll until the filling is surrounded.
- Once all the balls are rolled out and placed on parchment paper, stick them in the freezer for 30 minutes.
- Meanwhile, place a glass bowl over a boiling pot of water and add the semisweet chocolate and butter. Stir until smooth and glossy.
- Remove the balls from the freezer and roll in the melted chocolate. Place back on the parchment paper and top with any additional coconut mixture.
- Let stand a few hours until chocolate is set, or toss them in the freezer to speed it up.
All images and text ©.
More Coconut Ball Recipes:
Chocolate Covered Coconut Balls
Helpful Supplies for Making Coconut Balls:
Reynolds Baking Sheets Parchment Paper
Make sure you head to both Stacey and Julie’s websites to check out their dessert balls they prepared for the #HolidayEntertaining2016 guide.
Cherry White Chocolate Popcorn Balls via This Lil Piglet
White Chocolate Peppermint Truffles via Sober Julie
Like this recipe? Then send it over to your friends on Facebook and don’t forget to pin it on Pinterest.
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Tried to make these and didn’t understand how the filling is “rollable”! It was a goopy mess 🙁
Oh no Amanda 🙁 Mine wasn’t goopy at all. It’s a soft, and gets stiffer over time. Let me double check my ingredients maybe I miss typed something!
I double checked and it’s what I wrote down. Are you sure you did 1/4 cup melted butter and
3 tbsps cream? I may or may not have got my measuring cups confused in the past 😉
It was soft though and hardened up over time (after I tossed them in the freezer to set).
Mine was like this too! To goopy to roll into balls!! And I followed too a T the ingredients and directions
Hmmm…I’m trying to troubleshoot but I don’t know. Mine were very soft, but I was able to form into balls. However, once I tossed them into the freezer to firm up that helped to dip in the chocolate.
Oh my goodness I love this idea! I love Nanaimo bars and this would be yummy!
What a great entertaining idea! They look beautiful!
saw it, pinned it, made it, love it. gonna take a break before i toss them into the chocolate, but the few testers i had were very yummy. i used unsweetened coconut, as i don’t like sweets to be too sweet (makes no sense i know, but that’s how i roll :0) your recipe is a keeper, thanks for sharing.
Karin
Hey Karin! YAY! I love to hear this 🙂
Saved as a favorite, I really like your blog!
Hi
I have a question about the ingredients
For pudding mix you mean the powder or the pudding cream !?!?!
Thx for answering
The powder 🙂
you should mention to make the pudding mix, or just buy pudding mix already made.
Hey, no the mix wasn’t made. It was the powder that was added 🙂
Hi sorry to bother you. I am interested in making your Nanaimo Balls. They look delicious! I was going through the ingredients and I had one question I was hoping you could answer for me. When it comes to the dry pudding mix, is it instant mix or cook and serve? Thank you!
Hey Anna,
That’s a good question. I’m not sure what I used. Maybe Instant? I tend to buy that one more often.
Hi,
If I used the custard cream powder would I use the same amount as the pudding powder? Great idea, thanks for posting.
Sure give it a try 😉
Mine was goopy too but I put the filling in the fridge for a few minutes and it worked okay after that. I had a lot of the crusty part left over and quite a bit of chocoalte too so maybe I didn’t roll them up enough in the mixture?
I just doubled checked my instructions and I do have it stated in there to freeze them (mine were goopy too but after I froze them, they worked out great 🙂 I had a little left (if memory serves me right) but I’d rather have too much then too little, it also depends on how big you make the balls too 🙂 Happy eating!
I think I was a little short on powdered sugar the first go-round and that’s why the filling didn’t roll so easy. I had the right amount the second time and the filling is firmer so probably will be easier to roll – plus I’m leaving it in the fridge for a while. I’m really glad I found the recipe, though. Love the bar version and these are just as amazing so thanks!
Oh good! That’s a relief 🙂 Happy eating Jenny!
These look great! I was wonder if you’ve tried making them ahead of time and keeping them in the freezer. If so, how long do they need to thaw for before serving?
TIA
I did freeze them and they were great! I’m not sure about thawing though as I have no self control and will eat them frozen haha!
These are great!!! Quick and easy. Love it
These taste good but are very sweet. My filling was also soupy and I followed the recipe to the t. I tried to salvage my filling by putting the dough in the feeezer for 20 minutes BEFORE I rolled it into balls. It worked very well. Maybe one step should be added in the recipe steps.
Hi Pierrette 🙂 That’s actually in the instructions already and in the recipe notes above the card 🙂 Thanks 😀
Hi, these look amazing. I’d like to send these to my son in college. Do they need to stay refrigerated?
Hi Tess,
Yes, I’d recommend that.
What kind of cream? I”m trying to make these but no idea
Heavy whipping cream Caroline 🙂