or scroll for handy tips and a little nostalgia.
Aussies love their MILO, and this MILO Balls Recipe delivers your favourite flavoured milk drink as a homemade bliss ball snack.
Our love of MILO
“You’ve gotta be made of MILO…”
If you were around in 1980’s Australia, you probably just sang that line in your head!
But our love of MILO goes back to the 1934 Sydney Royal Easter Show, when this “tonic drink” was first introduced to the public.
That’s right, it was marketed as a drink containing vitamins and minerals that children would still enjoy.
Over the years, those marketers convinced us that we’d be more energetic and grow stronger with MILO.
MILO does actually have nourishing qualities – it adds 34% more protein and 70% more calcium to a glass of milk while delivering a boost of iron and vitamin D.
But the real reason we love it is because it tastes so good. Plus there’s those crunchy bits that don’t dissolve!
The Recipe for MILO Balls
This recipe combines MILO with another Australian fave, Weet-Bix.
Aussie kids, are Weet-Bix kids. Aussie kids. Are. Weet. Bix. Kids.
Yep, another good old jingle that’ll now play in your head for a while if you were around to enjoy those classic TV ads.
I’ve based this recipe on my Rum Balls recipe, but simplified the ingredient list.
Ingredients for MILO Balls
The ingredients you’ll need are:
- condensed milk
- desiccated coconut (unsweetened)
- extra coconut or choclettes (for rolling).
That’s right. This is a 4 to 5-ingredient recipe!
The ingredient measurements can be found in the recipe card at the end of this post.
How to make MILO Balls
This recipe is so simple and you need only 5 or 10 minutes to have them mixed up, rolled out and ready to eat.
Mixing MILO Balls
First, crush the Weet-Bix with your hands.
Get in there with both hands and crush them up as finely as possible into a mixing bowl.
Next, add the MILO and coconut and stir through to combine.
Add the condensed milk and stir through to combine.
Rolling MILO Balls
To make the ball easier to roll, place the mixture into the fridge for 10 minutes before rolling.
This isn’t an essential step, but just makes things a bit easier.
When you’re ready to go, roll tablespoons of the mixture into balls.
Then roll the balls in choclettes or coconut to coat the outside of the balls completely.
Place the balls into the fridge to set.
Store in the fridge in an airtight container for up to one week.
If you love the recipe, please leave a rating or comment below. Thanks! ⭐⭐⭐⭐⭐
If you love MILO, you might also like to check out my MILO Biscuits recipe.
I also have plenty of other no-bake snack ball recipes: Moon Balls, Fruit Salad Balls, Apricot Balls or Pineapple Balls. For festive balls, check out my Midori Balls, Christmas Balls, Rum Balls, Tim Tam Balls or Crunchy Peanut Balls.
- 8 Weet-Bix
- 395 grams condensed milk (one tin)
- 1/2 cup MILO
- 3/4 cup desiccated coconut (unsweetened)
- 2/3 cup choclettes or desiccated coconut (unsweetened) (for rolling) (or 1/3 cup of each)
- Crush Weet-Bix with your hands (as finely as possible) into a mixing bowl.
- Add MILO and coconut and stir through to combine.
- Add condensed milk and stir through to combine.
- Place mixture into fridge for 10 minutes.
- Roll tablespoons of mixture into balls.
- Roll balls in choclettes or coconut.
- Place balls into fridge to set. Store in fridge.