Polka Dot Pantry Sweets Strawberry Coconut Balls


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Step 1. Combine all ingredients together except 1/2 package of jello and leave a little coconut to roll cookies in. Refrigerate mixture for 2 hours. Form jello mixture into small balls or desired size. Roll balls in remaining package of jello and then roll in coconut. .


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STRAWBERRY BALLS. Mix all ingredients except for 1/2 package of the Jello. Chill for 45 minutes. Form into 1-inch balls and roll in remaining gelatin. Ingredients: 7 (almonds .. jello .. milk .. sugar.) 4. HARRIET'S JELLO CANDY. Combine 1 1/2 boxes Jello, pecans, coconut and condensed milk. Form into small balls.


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Preheat the oven to 400 degrees F. Using hand beaters or a stand mixer, cream together the butter, sugar (scant means not quite a half cup. Leave out about a tablespoon) and dry Jell-O mix until light and creamy. Beat in the egg and vanilla extract. In a separate bowl, combine the salt, baking powder and flour.


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Roll each of the formed balls in the coconut, ensuring a complete and even coating on all sides. Once coated, place the balls onto a baking sheet or a similar flat tray. Refrigerate the tray of Jello balls for a minimum of 2 hours to allow them to set firmly and acquire the desired texture.


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Step one: Place coconut in a large bowl. Pour in sweetened condensed milk. Step two: Stir until combined. Roll the coconut mixture into small, 1-inch balls and then coat them with extra desiccated coconut. Step three: Place them on a sheet pan lined with wax paper. Place in the refrigerator to chill for at least 30 minutes.


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In a large bowl, mix together the sweetened condensed milk, chopped walnuts, shredded coconut, and both packages of strawberry flavored Jell-O® mix. 2. Cover the mixture and place it in the refrigerator overnight to allow the flavors to meld. 3. The next day, use your hands or a small scoop to roll the mixture into balls or other desired.


Polka Dot Pantry Sweets Strawberry Coconut Balls

Add the thick cream to a mixing bowl, along with the Jello powder. Stir well to combine. Add 1 1/2 cups of the desiccated coconut to the mixture and stir to combine. Roll the mixture into 1 tablespoon-sized balls. Roll the balls into the remaining coconut to coat.


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Step 7: Using your hands roll the strawberry ball dough into smooth balls. Damp hands will stop the mix sticking to you. Step 8: Roll the balls in desiccated coconut. Step 9: Refrigerate for 2 hrs or overnight before serving. Step 10: Enjoy!


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Mix all ingredients except 3-ounce box of gelatin. Cover mixture and place in the refrigerator overnight. The next day, roll mixture into strawberry shapes. Place 3-ounce box of gelatin on a plate, and roll shaped strawberries in gelatin until coated. Place bits of mint leaves to create stems; secure stems with a piece of toothpick.


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Let the mixture be cool enough to handle with your hands. Grease hands with ghee and take 1-1.5 tablespoon of the mixture and shape it into a ball. Repeat for all the mixture. Roll the freshly made ball in desiccated coconut. Keep the balls in an airtight container in the refrigerator.


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Place the 1/3 cup coconut in a smaller bowl. In the larger bowl, add the strawberry Jell-O powder, and all but about a tablespoon of sweetened condensed milk. Add the tablespoon of sweetened condensed milk to the smaller bowl. Mix the strawberry mixture. Add a couple of drops of green food coloring to the smaller bowl and mix.


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In a small microwave-safe bowl, combine 1 cup semisweet chocolate chips and 1 Tbsp coconut oil, heating in 15-second increments and stirring each time until chocolate melts (usually 45-60 seconds total in the microwave) Dip each ball in melted chocolate, allowing excess chocolate to drip back into the bowl.


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Instructions. Dissolve the Jello in the Boiling Water - let cool slightly (about 10 minutes outside the refrigerator) - add the Coconut Milk and stir well to mix - divide between your serving glasses/bowls and place in the refrigerator to set completely (one to two hours) Once the Jello/Coconut Milk has set - scoop Strawberry Yogurt.


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Stir together thoroughly until all coconut is evenly mixed. Use 1 Tbsp to measure batter and roll into balls. You will have about 18-20 in total. Note: If batter is too sticky, add ¼ cup more shredded coconut until it's rollable. Repeat the steps with the red strawberry jello. First, mix the thick cream until smooth.


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Making the no bake coconut balls filling: Simply mix together the coconut, sweetened condensed milk and vanilla in a large bowl. Make sure to mix it really well, then let it sit for 5 minutes. Rolling the coconut balls: Now roll the mixture into 1-inch balls and place them on a plate or baking sheet.