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The Hidden Hostess: Snowballs

The Hidden Hostess, Rebecca Elman, shares a recipe for a healthier version of a holiday favorite.

Coconut Snowballs

Makes 12 balls

2 cups (200 grams) shredded coconut, unsweetened or sweetened plus more for rolling

1 cup (15 grams) puffed rice cereal

3 tablespoons coconut oil, melted

2-4 tablespoons honey

2-3 tablespoons coconut milk, almond milk, milk


Place the coconut and rice cereal in the bowl of a food processor fitted with the s blade.  Process for 30 seconds.  Add the coconut oil, honey and milk and process until mixture just comes together.  You may need to add more milk.

On a small plate add extra shredded coconut.

Remove mixture to a bowl and roll into small balls.  Coat the balls in the coconut on the plate.

Place coconut balls in the freezer for 10-15 minutes or in the refrigerator for a few hours.

Rebecca Elman is a personal chef from State College. Through her business, The Hidden Hostess, she offers meal planning, cooking classes, catering services, and much more. Call (646) 318-0825 for more information.

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