Lemon Coconut Fat Bombs
These lemon coconut fat bombs deliver bright citrus flavor with creamy texture in a quick, no-bake snack.
Equipment
- Mixing bowl
- Freezer
- Scoop
- Tray
- Spatula
- Zester
Ingredients
Base
- 1 cup coconut cream thick chilled
- 1/2 cup shredded coconut unsweetened
- 2 tbsp coconut oil melted
- 1 tbsp lemon zest fresh
- 2 tbsp lemon juice fresh
Sweetener
- 2 tbsp powdered erythritol or preferred sweetener
Instructions
- Mix coconut cream, shredded coconut, melted oil, lemon zest, and juice until smooth and creamy.
- Add sweetener and stir thoroughly until evenly combined and slightly thick.
- Scoop mixture into small portions and shape into uniform balls.
- Place on tray and freeze until firm but not rock solid.
- Serve chilled for best texture, slightly soft inside with firm exterior.
Notes
Freeze longer for firmer texture or less for softer bites. Keep mixture cold while shaping to prevent melting. Add vanilla or dip in chocolate for variation. Store in airtight container in freezer. Let sit briefly before eating for ideal creamy consistency and easier handling.