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Homemade Raffaello coconut balls on a wooden board, with one split open to reveal the creamy coconut filling and almond center.
Inga

Dreamy Raffaello Coconut Balls (Gluten-Free)

Soft, creamy Raffaello coconut balls made with a cooked milk cream, butter, and coconut, with a whole blanched almond tucked inside. These gluten-free, no-bake treats are lovely for holidays, homemade gifts, and sharing over coffee.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 50 balls
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

For the Coconut Filling

  • 2 cups plus 2 tablespoons whole milk 500 ml, divided; US measurement is approximate
  • 1 cup granulated sugar 200 g
  • 2 packets vanilla sugar
  • 6 tablespoons cornstarch approximately 48 g, measured level
  • 8.8 oz unsalted butter 250 g, softened to room temperature
  • About 3 cups finely shredded unsweetened desiccated coconut 250 g
  • 50 whole blanched almonds approximately 60 g, completely dry

For Coating

  • About ⅔ cup unsweetened desiccated coconut approximately 50 g, or as needed

Equipment

  • Medium saucepan
  • Mixing bowls
  • Tray and 50 mini paper candy cups

Method
 

  1. Mix the cornstarch. Reserve about ½ cup (120 ml) of the measured milk. Whisk it with the cornstarch in a small bowl until smooth.
  2. Warm the milk and sugar. Pour the remaining milk into a saucepan. Add the granulated sugar and vanilla sugar. Warm over low heat, stirring until the sugar dissolves.
  3. Cook the cream. Stir the cornstarch mixture again, then slowly pour it into the warm milk while whisking constantly. Continue cooking gently, stirring along the bottom and sides, until the mixture bubbles gently and forms a thick, smooth cream.
  4. Cool completely. Transfer the cream to a shallow bowl and press plastic wrap directly against its surface to prevent a skin from forming. Cool promptly to room temperature. Do not leave the cooked cream unrefrigerated for more than 2 hours.
  5. Beat in the butter. Beat the cooled cream with an electric mixer until smooth. Gradually add the softened butter, mixing until evenly combined. The butter and cream should be at a similar temperature.
  6. Add coconut and chill. Fold in the 250 g of desiccated coconut. Cover and refrigerate for 30 minutes, or until firm enough to shape.
  7. Fill and shape. Divide the mixture into approximately 50 portions. Flatten each portion slightly in your palm, place one blanched almond in the center, and bring the filling around it. Seal and gently roll into a ball.
  8. Coat the balls. Place the extra coconut in a shallow bowl. Roll each ball in coconut until coated, then place it in a mini paper cup.
  9. Chill and serve. Arrange the finished balls in a container or on a covered tray. Refrigerate until firm and serve chilled.

Notes

  • Measurements: US volume measurements are approximate. Use the metric weights for the closest match to the original recipe.
  • Vanilla sugar: Use 2 small packets as in the original recipe; packet weights vary by brand.
  • Coconut: Use finely shredded, unsweetened desiccated coconut. Sweetened or coarse coconut will change the sweetness and texture.
  • Consistency: If the filling is too soft to roll after 30 minutes, refrigerate it longer before shaping.
  • Gluten-free: Check ingredient labels, especially on the cornstarch and vanilla sugar.
  • Timing: The total listed excludes cooling the cream and the final chilling period, which will vary.
  • Storage: Refrigerate in an airtight container at 40°F (4°C) or below for up to 3–4 days from preparation.
  • Freezing: Freezing may affect the creamy texture. Try a small portion first. If freezing, pack airtight, use within 1 month, and thaw in the refrigerator.
  • Nutrition: Estimates include one almond per ball and approximately 50 g of coconut for coating.

     

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  • Nutrition per Serving

    Serving: 1 ball | Calories: 110 kcal | Carbohydrates: 7.5 g | Protein: 1 g | Fat: 9 g | Saturated Fat: 6 g | Fiber: 1 g | Sugar: 5 g | Cholesterol: 12 mg | Sodium: 10 mg
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