Coconut Bites

Yield: 40 coconut balls

These mango coconut balls are a plant-based treat that will melt in your mouth. This dessert has no added sugar plus they are oil-free.



  1. In a small size pot, cook the pineapple juice, mango, bananas and vanilla at medium low heat for 5 minutes.
  2. Scrape the seeds from the vanilla bean into the pot and discard the bean, then cook for two more minutes.
  3. Put the ingredients in the pot and the 4 cups of shredded coconut inside a food processor with an S blade and process until you have a smooth but firm mixture.
  4. Allow the mixture to cool down for about 1-2 hours, then using a small ice cream scoop or a spoon place a small amount in your hands, roll it into a ball before rolling it on the toasted coconut.
  5. Repeat the process until all your coconut bites are rolled up, bet you can’t eat just one!

Chef Ramses is the executive chef for TrueNorth Health Center since 2007. He is the author of Bravo! Health Promoting Meals from the TrueNorth Health Kitchen, Bravo Express! e-book series and The Love Kitchen e-books. His books are available on his site Ramses has worked in numerous hotels and restaurants over his 14-year career, including a position as executive chef for the renowned Kenwood Inn and Spa in California. He enjoys teaching children and adults how to cook healthy meals in many parts of the United States.
Write for Us