- 20 min + chilling
- 5 min
- 2 3/4 cups (255g) desiccated coconut
- 2 tbsp Queen Madagascan Vanilla Bean Paste
- 1 can condensed milk (397g)
- ¼ cup (60ml) Malibu Rum (optional)
- 300g dark chocolate
- Dr. Oetker Sugar Strands
- Dr. Oetker Sugar Stars
Method - Balls
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.
Form chilled coconut mixture into balls and refrigerate until they are completely cool.
Method - To decorate
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.
Store in an airtight container in the fridge for up to two weeks.