Course Dessert
Dietary Need Garlic Free, Gluten Free, Grain Free, Mushroom Free, Nightshade Free, Paleo Vegan, Soy Free
Servings 40 (one-inch) bites


  • 2 cups diced mango
  • 2 ripe bananas diced
  • 1 cup unsweetened pineapple juice
  • ½ vanilla bean cut in half lengthwise, or 1 teaspoon vanilla extract
  • 4 cups unsweetened shredded dried coconut
  • ¾ cup unsweetened shredded dried coconut toasted


  • Put the mango, bananas, pineapple juice, and vanilla bean in a small pot and cook over medium-low heat for 6 minutes.
  • Scrape the seeds from the vanilla bean into the pot and discard the pod.
  • Transfer the mango mixture to a food processor.
  • Add the 4 cups of coconut and process until smooth and firm.
  • Put the toasted coconut in a small bowl or on a plate.
  • Using a small ice-cream scoop or a spoon, scoop out a small amount of the chilled mixture. Roll it into a 1-inch ball with your hands and then roll it in the toasted coconut. Repeat the process with the remaining mixture.
  • Serve chilled or at room temperature.


Per serving: calories: 149, protein: 2 g, carbohydrates: 18 g, fat: 9 g, calcium: 8 mg, sodium: 6 mg, dietary fiber 4 g