BityBright, creamy, and coconutty with a nostalgic jiggle—these moms Christmas jello balls come together with just thick cream, red Jello, and unsweetened desiccated coconut.
There’s something kinda magical about these cheerful little treats. The soft, squishy texture paired with that cool fruity scent feels like December wrapped in coconut. Perfect for cookie swaps, lunchboxes, or midnight fridge raids. No judgment here.
Sometimes a holiday snack doesn’t need bells, whistles, or fancy plating. These moms Christmas jello balls are simple in the very best way. Three ingredients, a bit of mixing and rolling, and then—into the fridge while you go wrap presents, sip tea, or possibly forget about them until morning. They’re sweet without being tooth-aching, delightfully retro, and just… fun to make. Especially if you don’t mind getting your hands a little sticky and coconut-flaked. Cozy up, let’s make a batch.
Quick Breakdown
Why You’ll Love this Moms Christmas Jello Balls
These bring just the right mix of chewy, creamy, and festive. No oven needed. No stress. Just old-school charm with a modern lazy-day twist.
- Ridiculously simple to make: You stir, you squish, you roll, and bam—done. No baking sheets or mixers needed.
- Festive and bright: That red Jello gives each ball a vibrant pinkish blush, like they’re blushing from Christmas cheer.
- Unapologetically retro: They taste like something your great-aunt would serve from a fancy glass dish, in a good way.
- Naturally gluten-free: No flour in sight, just sweet coconut and creamy dreaminess.
- Great make-ahead treat: They firm up beautifully in the fridge, so you can prep early and chill. Literally.
- Kid-friendly (and kid-helpable): Kids love the scooping and rolling part, especially when sneaky bites happen mid-process.
Ingredient Notes
With only three ingredients, it’s all about picking the right versions and letting them shine. Here’s what to know.
- High-fat cream (preferably Fussell’s or Carnation): Look for a thick, spoonable cream that’s not whipped. It gives the balls their smooth richness and helps bind everything together. Avoid low-fat versions, or things get runny.
- Red Jello (3 oz package): Strawberry or raspberry both work. It colors the cream a soft pink and gives that sweet-tart berry flavor. The powder should dissolve fully—no grainy bits, please.
- Unsweetened desiccated coconut: Finely grated, dry coconut is key here. It soaks into the cream mixture and holds shape. Don’t sub in shredded sweetened coconut unless you’re after a stickier, sweeter situation.
How To Make This Moms Christmas Jello Balls
This is one of those recipes that gently whispers, “Hey, just trust the process.” You’ll mix, roll, and chill. That’s it.
- Mix cream and Jello powder: Start by plopping your thick cream into a bowl and tossing in the red Jello powder. Use a strong spoon or a whisk if you’re feeling fancy, and really blend it until it’s smooth and evenly colored. No weird grainy bits or streaks.
- Add coconut and stir it in: Scoop out 1½ cups of the unsweetened coconut and stir it into your mixture. It should come together into a thick, almost doughy texture. Kind of like silly putty but tastier.
- Roll into balls: Grab a tablespoon and scoop small blobs. Roll each one between your palms until it’s vaguely spherical. They don’t have to be perfectly round—we’re not making ornaments for the royal tree.
- Coat in coconut: Sprinkle the remaining ½ cup of coconut onto a plate, then roll each ball around so it’s dusted on all sides. Not only does this help with that classic snowball look, but it keeps the outsides from being too sticky.
- Refrigerate until firm: Pop them onto a tray or plate, spaced out a bit so they don’t cuddle too hard, then stick the tray in the fridge for at least 2 hours. They’ll firm up into soft, chewy little bites that hold their shape.
Storage Options
These little guys actually get better after some fridge time. That creamy-coconut texture settles in, and the flavors mellow into this sweet, mellow bite.
So, refrigeration? Absolutely. Store them in an airtight container—layers separated by parchment, if you’re fancy or just trying to avoid coconut crumbs everywhere. They’ll hang out in the fridge happily for up to a week, assuming no one eats them before then (which… might happen).
Now, for freezing: Yes, you totally can. Freeze on a tray first, then transfer to a zip-top bag. Just bring them back to life in the fridge for a few hours before serving. The texture stays surprisingly close to freshly made. If they get a little too hard, let them sit at room temp for 10–15 minutes.
Oh, and don’t try to microwave them. They’ll melt into a pink goo puddle. Learned that one the weird way.
Variations and Substitutions
This is a three-ingredient recipe, but hey, rules are meant to be bent (a little).
- Different Jello flavors: Try orange or lime for a citrusy spin. Cherry makes it even more candy-like. Just be sure it’s a bright flavor that plays well with coconut.
- Sweetened shredded coconut: If you only have the sweetened kind, reduce the amount slightly and expect a denser, chewier result. A bit more indulgent but still good.
- Add-ins like sprinkles or mini chips: Tiny bursts of color or crunch make these even more festive. Think mini white chocolate chips or red-and-green sprinkles stirred in with the coconut.
- Roll in crushed nuts: Swap out the final coconut coating for finely chopped pistachios or hazelnuts if you’re in a crunchy mood.
- Spiced cream: Stir a pinch of cinnamon or nutmeg into the mix with the cream and Jello. Gives it a holiday spice kick.
What to Serve with Moms Christmas Jello Balls
These deserve a spot on your holiday treat table, but don’t stop there. They go surprisingly well with other snacks that play up texture and color.
- A plate of soft cookies like Christmas gumdrop nougat alongside these jello balls makes for a nostalgic, retro-candy moment. The chewy nougat and soft coconut are total textural besties.
- Pair with salty nuts or spiced pecans for contrast. The salty crunch balances out all that creamy sweetness.
- Serve with hot coffee or bold black tea. Something about the coconut sugar hit just needs a bitter brew to mellow it out.
- Make them part of a dessert board with dried fruits, chocolate bark, and citrus slices. They cut through all the richness like a tiny tropical palate cleanser.
- Add them to lunchboxes with a slice of banana bread or a cheddar cube. Don’t knock it, it works.
Frequently Asked Questions
Do I need to cook the Jello first?
Nope, no cooking required! This recipe uses Jello powder mixed directly into the thick cream. It dissolves nicely as you stir, giving you that soft, scoopable texture without needing boiling water. Just make sure you mix well so there are no gritty bits left behind.
Can I use whipped cream instead of thick cream?
Whipped cream won’t behave the same, unfortunately. You need a thick, high-fat cream like Carnation or Fussell’s for structure. Whipped cream makes the mixture too airy and likely to collapse or turn soupy. Save the whipped stuff for topping pies.
How long do the jello balls take to set?
At least 2 hours in the fridge does the trick. But if you’ve got time, overnight is even better. They hold together beautifully once cold, and the texture becomes extra creamy and cohesive. Just don’t panic if they feel soft at first—they firm up like champs.
Can I make these ahead for a party?
Yes, and you absolutely should. These are perfect for prepping a day or two before because they stay fresh and firm in the fridge. Just store them in an airtight container and they’ll be ready to party whenever you are (bonus: one less thing to make day-of).
Moms Christmas Jello Balls
Equipment
- Mixing bowl
- Spoon or Whisk
- Tray or Plate
Ingredients
Cream Mixture
- 1 cup thick high-fat cream such as Fussell's or Carnation. Not whipped or low-fat.
- 1 3 oz package red Jello powder strawberry or raspberry
- 2 cups unsweetened desiccated coconut divided (1½ cups for the mix, ½ cup for coating)
Instructions
- In a mixing bowl, add the thick cream and sprinkle in the red Jello powder. Stir thoroughly with a strong spoon or a whisk until the mixture is smooth, evenly colored, and free of grainy bits or streaks.
- Add 1½ cups of the unsweetened desiccated coconut to the cream-Jello mixture. Stir until combined—the mix should become thick and dough-like.
- Scoop out tablespoons of the mixture and roll them between your palms into balls, about 1 inch in diameter. No need for perfect spheres!
- Roll each ball in the remaining ½ cup desiccated coconut until coated on all sides.
- Place the balls onto a tray or plate, spacing them slightly apart. Refrigerate for at least 2 hours or until firm and chewy.
