Wednesday, 15 April 2015

Coconut Balls

I am sharing an easy recipe with you today since - at least here in Germany - the sun is shining and it is amazingly warm! So, if by any chance you have some of the same luck, then maybe you won't fancy being in the kitchen for ages ... Even though that's a very nice way to spend an evening! ... But you wouldn't have expected to hear anything else from me I guess ;)

These coconut balls are an easy to make dessert or snack. They are sweet and any visitors we ever had who've tried them have always loved them. My Mum found the recipe a long time ago and since then the recipe has become a staple in hers and my kitchen.

You can make them ahead and keep them in the fridge or put into a jar and give away as a present.

Coconut Balls

Inspired by this recipe for Kokoskugeln by georgia.

Time: 10 minutes preparation, min. 1 hour cooling, 15-20 minutes forming

150 g desiccated coconut
80 g honey, preferrably acacia honey*
2 tbsp cashew milk/cream/coconut milk
about 50 g desiccated coconut for decoration

  • Finely grind the 150 g of desiccated coconut in a blender or food processor until it has an almost flour-like consistency. Don't over-blend, as at some point the mixture will start to get too oily when the coconut begins to release its oils.
  • Pour into a large mixing bowl. Add the honey and the cashew milk (or whatever you choose to use). With a spoon mix very well until you have a uniform mixture. Place into the fridge for at least an hour.
  • Have some storage box at hand. Pour your coconut for decorating into a soup plate. If you think it is too coarse give it a short (!) blend as well. Then, using your hands, form the coconut mixture into bite-sized balls. If the mixture is hard use a spoon to break it up and if it still is too hard wait 10 minutes.
  • Drop the balls in the soup plate with the coconut and every once in a while, when some balls have accumulated, give the plate a good shake so the coconut balls get coated in desiccated coconut. You might need to roll them again by hand if the coconut doesn't stick on right away.
  • Store in a box in the fridge.

*Acacia honey: acacia honey is the honey that has the least own, characteristic taste. Other honey can be used, but the more neutral it tastes, the better it is to bring out the coconut flavour. I'm sure some of the honey blends you get in the stores are also fairly neutral. Just give it a try!

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