Recipe of the Week: Coconut Chocolate Balls.

This week’s recipe is one of my all time favourites! It’s that time of the year when your deadlines start rolling in and everything is a little bit chaotic. These little chocolate balls are the perfect pick me up for when you’re feeling a little low, or just a bit peckish during writing those long essays! If you like Bounty bars, or coconuts in general, you will surely love these too!  

The chocolate balls are super quick and easy to make and you can even make a batch in advance in freeze it! Whenever you feel like wanting a sweet treat, you can just pop one out!  

The ingredients you need for this recipe are: 

  • Desiccated coconut (200 g) 
  • Caster/powdered sugar (100 g)  
  • Vanilla extract (1 teaspoon)
  • Salt (Just a pinch or two!) 
  • Condensed milk (200 g)  
  • Dark chocolate  

Cooking Method 

Take a clean, medium-sized bowl and add your dry ingredients first, including the desiccated coconut, caster sugar and salt and give it a vigorous mix, so that all the ingredients have a chance to fully incorporate together. Once this is done, add a teaspoon of vanilla extract and give the mixture another good mix. After this, add 200 grams of condensed milk and mix everything until you have got a nice mixture and the condensed milk has fully been incorporated with the rest of the dry ingredients.  

For this next step, make sure you’ve washed your hands properly as you will be using them to create little balls. After making a few, you will want to give you hands another quick little wash as the mixture might stick to your hands and the coconut balls won’t turn out into a proper circular shape.  

Once you’ve made coconut balls with all of the mixture, put these onto to a pan and freeze them for about 20 minutes (sometimes when I get a little impatient I only leave them in for 10 minutes and they still come out okay-ish…). Once the coconut balls have had a chance to freeze, you can take these out and now is when the fun begins!  

Take a bar of dark chocolate (you can even any other chocolate of your choice, however – from experience I’ve learnt dark chocolate goes best, as it balances out the sweetness of the coconut mixture ) and melt it in a small bowl. Pop in your coconut balls one by one and coat them using a fork. Once each of them have been covered in chocolate, pop them back on to the tray, and sprinkle on a little bit of desiccated coconut for decoration and pop them back into the fridge for 20-30 minutes. 

Take one out whenever you crave something sweet! I have been making these a lot of myself as a nice little treat for in between in intense study session. If you decide to try this recipe out, make sure to put up a picture on Instagram using the hashtag #CUBRecipies to share it with me!  

Happy cooking!  

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