Coconutty and chocolaty, quick to make Coconut and Choco balls are a treat for those with a sweet tooth. You will experience luscious textures combined with rich and intense flavours.
Makes a total of 12 coco balls
- 1 cup desiccated coconut
- 1 ½ cup milk, full fat
- ½ cup sugar
- 3 tsp dark coco powder
- 3 tbsp desiccated coconut powder to roll the coco balls
- Take a frying pan, heat, and dry roast the coconut powder for a few minutes. Keep stirring and make sure it doesn’t become brown.
- The colour of the coconut after roasting should be a cream colour.
- Take a large heavy bottom pan, add the milk and bring to boil.
- Now add the coconut powder.
- Stir continuously until the milk evaporates.
- Now add the sugar, mix continuously keeping the flame on low.
- The sugar will start to melt and make the mixture slightly watery.
- Keep stirring keeping the flame on low until the moisture evaporates completely and mixture turns crumbly. The process so far takes about 20 minutes.
- Cool the mixture slightly.
- When it comes down to a warm temperature, roll the mixture to balls. You can roll them in desiccated coconut however this is optional. You should get about 12 balls from the mix.
- You could add cashew powder or any of your favourite nut powders.
To make the Choco version
- Add the coco powder after step 7 i.e. after you have added the sugar.
- Continue to follow the recipe step 8-10.
- Store in fridge for a 2 hours, so it gets little hard and sets a little.
Always serve this at room temperature or little cold. You can keep this in fridge for up to a week.