1. 2 3/4 cups (255g) desiccated coconut

  2. 2 tbsp Queen Madagascan Vanilla Bean Paste

  3. 1 can condensed milk (397g)

  4. ¼ cup (60ml) Malibu Rum (optional)

To decorate

  1. 300g dark chocolate

  2. Dr. Oetker Sugar Strands

  3. Dr. Oetker Sugar Stars

Method - Balls

  1. 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.

  2. 2

    Form chilled coconut mixture into balls and refrigerate until they are completely cool.

Method - To decorate

  1. 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.

  2. 2

    Store in an airtight container in the fridge for up to two weeks.

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