These chocolate coconut snacks have been a staple back home for as long as I can remember. They were always made for family events, and we'd eat them two at a time. Originally, these were made with normal condensed milk, but I've found they work just as well - if not better - using a condensed coconut milk. These are both milk and gluten free, although as always, I recommend looking into your own ingredients to ensure this is the case.
Most cocoa powders do say that they "may contain milk" for legal reasons since they're made in facilities that also make milk based products, but are often free of milk.
The below recipe makes around 20-30 coconut balls.
Ingredients
210gr sweetened coconut condensed milk (I used the one by biona organic)
2tbsp cocoa powder
2tbsp drinking chocolate powder
1tbsp granulated sugar
20gr margarine
170gr desiccated coconut (+ extra for coating)
Method
1. Pour the coconut condensed milk into a medium saucepan and heat over medium-low heat until warmed. Add in the cocoa powder and drinking chocolate and cook for around 5 minutes, stirring constantly to ensure it doesn't burn.
2. Add the sugar and butter and stir until dissolved. Cook for a further 5 minutes, or until slightly thickened.
3. Remove from the heat, add in the desiccated coconut and stir in. The mixture should hold it's shape. If not, warm up on low heat again until reduced further, stirring constantly to keep from burning.
4. Pour some desiccated coconut into a small bowl and start shaping the chocolate coconut mixture into balls using a heaped teaspoon measure. Once shaped, roll in the desiccated coconut and set aside. Repeat until you're out of mixture.
5. Allow to cool completely and set for a few hours. These will keep in an airtight container for around 2 weeks.
Recreating this recipe? Tag me on instagram @juliawgr!
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