No Bake Lemon Coconut Balls

6 servings, ready in 20 minutes

These sugar-free lemon coconut truffles are a light and creamy recipe to welcome the spring!


Blend the coconut oil and cream cheese in a stand mixer until smooth. Add the coconut cream, salt, lemon juice and SPLENDA® ZERO and continue to blend in the ingredients until everything is combined. Adjust the sweetness and stir in the shredded coconut and refrigerate the mixture for 30 minutes.

In another bowl mix the lemon zest and shredded coconut together for the outer coating.

Remove the mixture from the fridge and form 18 balls coating them with the lemon zest and coconut mixture. Then place them on a parchment lined baking sheet.

Note: Keep them in the fridge until ready to serve.



  • 120g light cream cheese softened
  • 2 tbsp coconut oil melted
  • 2 tbsp coconut cream
  • 1 tbsp lemon juice
  • 2 squeezes of SPLENDA® ZERO
  • 2 tbsp unsweetened shredded coconut
  • Pinch salt
  • ---------------------------------
  • Outer coating
  • ---------------------------------
  • 1/2 tbsp lemon zest
  • 1/4 cup unsweetened shredded coconut

Nutrition information

per serving
Fat 14.00g
of which saturates 10.00g
Carbohydrate 2.0g
of which sugars 1.00g
Protein 1.00g
Salt 0.15g

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