Ingredients
Balls
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2 3/4 cups (255g) desiccated coconut
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2 tbsp Queen Madagascan Vanilla Bean Paste
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1 can condensed milk (397g)
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¼ cup (60ml) Malibu Rum (optional)
To decorate
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300g dark chocolate
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Dr. Oetker Sugar Strands
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Dr. Oetker Sugar Stars
Method - Balls
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1
Mix coconut, Vanilla Bean Paste and condensed milk together in a bowl. Add Malibu Rum if desired. Cover bowl with plastic wrap and refrigerate for at least 12 hours.
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2
Form chilled coconut mixture into balls and refrigerate until they are completely cool.
Method - To decorate
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1
To decorate, chop chocolate into pieces and place in a heat proof bowl. Melt over a water bath or in microwave in 30 second intervals, stirring in between until all chocolate is melted. Pour melted chocolate over coconut balls then place on a tray lined with baking paper. Decorate with sugar strands and sugar stars before chocolate hardens.
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2
Store in an airtight container in the fridge for up to two weeks.
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