Coconut Chocolate Balls

  • 1½ cups White Chocolate (200 gms)
  • ½ cup all-purpose Flour (75 gms)
  • 1½ tsp pure Vanilla Extract
  • 1 cups HandS Coconut Cream (180 ml)
  • 2½ cups HandS Fresh Grated Coconut (200 gms)
  • * Place white chocolate in microwave safe bowl! Melt chocolate using double boiling (placing bowl inside pan with hot water) / microwave on ½ heat or simply placing bowl over / near heat source while cooking.
  • Prep Time
    10 minutes
  • Cook Time
    15 minutes
  • Servings
    30 Balls
  • Products Used
    HandS Coconut Cream and Fresh Grated Kernel

Toast HandS Fresh Grated Coconut to bring out flavor. Spread coconut in a thin layer on a baking sheet. Bake at 350°F/180°C for 8~10 minutes until golden brown. Remove toasted coconut & separate in proportion 75:25 – keep ¼ portion for coating/rolling balls.

Pour coconut cream & melted white chocolate into a saucepan placed on medium heat. Mix in the flour stirring well to thoroughly mix all ingredients. When mixtures starts to slowly solidify, taking the form of thin taffy, remove from heat – and set aside to cool after transferring into microwave bowl. Cover bowl with shrink wrap & let it chill in the refrigerator for a few hours.

When properly chilled, it will be firm and good enough to roll (chill longer if not firm). Scoop out mixture using a spoon & roll contents into bite sized balls. Roll the balls over the Grated Coconut that we had set aside.

Serve balls stored at ambient room temperature for up to 3 days, will last up to 2 months if frozen. Kindly thaw balls before serving at room temperature.

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