Gather all your ingredients and tools. If you’re making homemade coconut milk, prepare it in advance by blending 1 cup of grated coconut with 1 cup of water, then straining.
In a mixing bowl, combine the sweetened condensed milk (or your homemade coconut milk), shredded coconut, vanilla extract, and honey. Stir until well incorporated and sticky.
Scoop out a tablespoon of the mixture and roll it into a ball. Repeat until all the mixture is shaped into balls. You should have about 20-25 coconut balls.
Place the coconut balls on a parchment-lined baking sheet and refrigerate for about 30 minutes to firm up.
Melt the chocolate using a double boiler or in the microwave, heating in 30-second intervals, stirring in between.
Dip each chilled coconut ball into the melted chocolate, ensuring full coverage. Use a fork to lift them out, allowing excess chocolate to drip off.
Return the chocolate-coated coconut balls to the baking sheet. Optionally sprinkle additional shredded coconut on top. Refrigerate for about 15 minutes until the chocolate sets.
Once the chocolate has hardened, serve the Sweet Cuban Coconut Balls at room temperature for the best flavor and texture.
