Cream, red Jello, and shredded coconut come together in this easy, no-bake recipe for festive Jolly Jello Balls!
Okay, confession time. A few years back, I completely forgot I’d agreed to bring a dessert to our neighborhood’s annual holiday party. I know. I’m still haunted by the memory. It was the night before, and all the stores were packed, and I had exactly zero time to bake. I opened the pantry and stared inside like it was gonna speak to me. Then I saw the box of red Jello. And some cream. And a bag of coconut left over from another failed dessert project. And that’s how these Jolly Jello Balls were born (well, discovered—I didn’t invent them, but that night, it felt like I did).
I threw them together in a panic, chilled them overnight, and hoped for the best. And guess what? They were a hit. People couldn’t stop popping them into their mouths. Someone even asked if they were a family recipe. I laughed and said, “Sort of… if you count ‘family fridge scramble’ as a tradition.” So yeah, these are a new holiday staple at our place. And now, maybe yours too?
Why You’ll Love This Jolly Jello Balls Recipe?
If you’re a fan of treats that are cute, colorful, and don’t require an oven—welcome home. These little bites are chewy, coconutty, a little fruity (depending on your Jello flavor), and honestly, they just look like holiday cheer. They’re also ridiculously easy. Like, “I made these in my pajamas with a toddler hanging off my leg” easy. And there’s something almost nostalgic about them—kind of like a cross between a snowball cookie and those Jello salad desserts grandma used to make. (You know the ones.)
Ingredient Notes:
The ingredients are simple, but each one brings something to the table (literally). Here’s a quick breakdown:
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Heavy Cream (about ¾ cup + a smidge): You need the fat. It’s what makes the mixture creamy and firm enough to shape into balls. Go full-fat—this isn’t a diet cookie.
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Red Jello Powder (3.5 oz): Strawberry, cherry, raspberry… doesn’t matter. It gives color, flavor, and that Jello magic we all secretly love.
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Unsweetened Desiccated Coconut (about 2.4 cups): You mix some in and roll the rest on the outside. If you have to use sweetened, cut back the Jello just a bit so it’s not overkill.
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Citrus Zest (Optional but worth it): A little lemon or orange zest adds brightness that balances out the sweet. Kind of like holiday lights on a snowy night—unnecessary but beautiful.
How To Make Jolly Jello Balls?
Alright, let’s break this down like we’re chatting across the counter while drinking hot cocoa.
Step 1: Cream + Jello = Your Base
In a big bowl, mix your Jello powder and heavy cream. You want it smooth—like, no gritty bits floating around. I use a whisk, but a spoon works fine if that’s all you’ve got.
Step 2: Zest Things Up (Optional but Awesome)
If you’re doing zest—and I recommend it—grate it in now. Stir it up, take a sniff, and tell me that doesn’t already smell like a Hallmark movie.
Step 3: Coconut Time
Add 1½ cups of the coconut and stir until everything is thick and evenly coated. It’ll be sticky. That’s good. That means it’s working.
Step 4: Roll ‘Em Up
Scoop out a tablespoon of the mix and roll it into a ball. I do this while listening to Christmas music and occasionally eating one by “accident.” Place them on a tray or plate.
Step 5: Snowball Effect
Want To Save This Recipe?
Roll each ball in the remaining coconut like it’s getting dressed for a snowstorm. You want a nice, even coat.
Step 6: Chill Out
Refrigerate for at least 2 hours. They’ll firm up and be ready to party. Bonus points if you can resist eating one before they’re done.
Storage Options:
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Fridge: Store in an airtight container for up to 5 days. Keep them cold so they don’t go soft and weird.
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Freezer: These freeze beautifully! Just thaw them in the fridge before serving (or eat them frozen, I’m not judging).
Variations and Substitutions:
Let’s say you’re feeling creative—or just don’t have everything on hand. Here are some easy swaps and tweaks:
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Different Jello Flavors: Lime = Grinch Balls. Orange = tropical twist. Go wild.
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Sweetened Coconut: It’ll work. Just cut the sweetness elsewhere if needed.
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Add Mini Chocolate Chips: Because why not?
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Use Coconut Cream Instead of Heavy Cream: For a dairy-free version that still tastes amazing.
What to Serve with Jolly Jello Balls?
These aren’t just cute snacks. They belong at your next party platter. Here’s how I love to serve them:
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Hot Cocoa or Mulled Wine: Trust me, it balances the sweetness perfectly.
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On a Holiday Dessert Board: Next to cookies, fudge, and other treats.
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In Gift Tins: I wrap mine in little parchment squares and tuck them into holiday tins. Instant joy.
Frequently Asked Questions:
Can I use whipped cream instead of heavy cream?
Not really. Whipped cream doesn’t have the fat or structure needed. Stick with heavy or whipping cream.
Can I make these ahead?
Yes! In fact, please do. They taste even better the next day.
Can I add booze?
Oh, now we’re talking. A splash of rum or peppermint schnapps in the cream step could be very fun. Just don’t overdo it or it won’t set.
These Jolly Jello Balls aren’t just a treat. They’re a vibe. They’re festive, quirky, and full of holiday spirit—and every year, they somehow manage to steal the show on my cookie tray. If you make them, I’d love to hear how they turn out. Or what flavor combos you try. Or who snuck the last one before the party even started. (It’s always someone.)
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Christmas Jolly Jello Balls
Ingredients
- 200 mL of High-Fat Content Cream about 3/4 cup + 1 1/2 tablespoons
- 3.5 ounces of Red Jello
- 2.4 cups of Unsweetened Desiccated Coconut Finely Grated
- Optional: Zest 1 Lemon or Orange for a refreshing citrus flavor
Instructions
- Combine Cream and Jello: In a bowl, combine the 198.33 mL of high-fat content cream and 3.5 ounces of red Jello powder. Ensure that the Jello dissolves completely, and the mixture becomes smooth.
- Add Citrus Zest (optional): Finely grate the zest of one lemon or orange. Stir the citrus zest into the cream and Jello mixture, blending well to distribute the zest evenly for a refreshing citrus flavor.
- Incorporate Coconut: Incorporate 1 1/2 cups of the unsweetened desiccated coconut into the cream, Jello, and citrus zest mixture, ensuring it is evenly distributed.
- Form Balls: Using a tablespoon, scoop out portions of the mixture. Roll them into uniform balls.
- Coat with Coconut: Coat each ball with the remaining 0.83 cups of coconut to achieve an even covering.
- Refrigerate: Place the balls on a tray and refrigerate for at least 2 hours, or until they become firm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
4 Responses
You’re a Jello balls it calls for cream that could be any kind of cream what is cream anyway.
You should use heavy cream or a high-fat content cream like Fussell’s or Carnation for the best results. It will give the Jello Balls their rich, creamy texture.
. . approximately how many balls can be made with this recipe?
Hi DRG!
You should be able to make around 21 balls with this recipe. If you want to make smaller or larger ones, the total count will adjust accordingly. Enjoy making them! 😊