The first time I made Christmas Jello Balls, my entire kitchen smelled like sugar, coconut, and childhood holiday nostalgia all at once, and it instantly took me back to the dessert tables I grew up around. I remember rolling the first warm, sticky ball in coconut and thinking, “This is way too easy for how cute these turn out!” When they chilled and firmed up, I tasted one and immediately decided they were going into my yearly holiday treat rotation. They’re fun, festive, and completely foolproof.
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 3 cups sweetened shredded coconut, divided
- 1 box (3 oz) red Jello (strawberry or cherry)
- 1 box (3 oz) green Jello (lime)
- Optional: ½ teaspoon vanilla extract
- Optional: extra coconut for rolling
I’ve tried several different coconut textures for these, and sweetened shredded coconut works the best—it binds with the condensed milk perfectly and holds its shape without crumbling. If you find your mixture is too soft, just add a tablespoon or two more coconut until it firms up. I also learned to avoid the temptation to add too much Jello powder; it tastes stronger than you think, and using the exact amount gives you the best color without overpowering the sweetness.
Equipment Needed
- Two mixing bowls
- Rubber spatula
- Measuring cup
- Baking sheet
- Parchment paper
- Gloves (optional but helpful)
I like using two separate bowls so each Jello color stays vibrant, especially when I’m making a large batch. Gloves aren’t required, but trust me—your fingertips will turn pink and green without them, so I wear disposable gloves when I’m forming the balls. A parchment-lined baking sheet gives the balls a clean place to rest while they chill, and it makes cleanup ridiculously easy. The spatula helps bring the mixture together smoothly without sticking.
Step-by-Step Instructions
When I start making Christmas Jello Balls, I always prep my bowls first because once the condensed milk hits the coconut and Jello powder, the mixture thickens quickly. I pour half the can of condensed milk into each bowl, then add about half the coconut to each so I can adjust the texture as I mix. The moment the Jello powder hits the bowl, the smell is incredible—bright lime or cherry scents that instantly feel like the holidays. I stir everything together with a spatula until the mixture becomes thick, sticky, and scoopable.
Then I begin adjusting each color. If the mixture feels too wet to roll, I sprinkle in a little more coconut. You want a consistency that’s soft but not runny; think of a stiff cookie dough that holds shape when pressed between your fingers. Once both colors look right, I cover the bowls and chill them for about 15 minutes. I learned the hard way that skipping this step makes the mixture too sticky and messy to roll, so even though I get impatient, I always give it a quick chill.
After the brief chill, I scoop out small portions using a teaspoon and roll them into balls with my palms. This is where gloves become your best friend—the Jello colors can stain slightly, and rolling warm mixtures always gets messy. I keep a small bowl of extra coconut next to me and drop each rolled ball into it. The coconut sticks beautifully, giving the balls that signature snow-covered holiday look. I arrange them on a parchment-lined baking sheet as I go.(See the next page below to continue…)