Ready to try a coconut dessert with a Moroccan flair? Check out this recipe for coconut truffles – a great bite-size dessert to serve after a big dinner, or as a chilled counterpart for your breakfast coffee. Enjoy!
2 1/2 cups of dried coconut flakes (natural, no sugar added, medium shredded)
14 oz can of sweetened condensed milk
Roasted almonds (walnuts or hazelnuts may also be used)
Additional dried coconut flakes to roll the balls
In a large bowl, stir the condensed milk and dried coconut flakes together and let the mixture sit for 15 minutes, ensuring that the mixture is thick enough to shape into a dough
Shape the mixture into balls, then insert an almond into the center, then roll in the coconut flakes.
Refrigerate for at least 4 hours and serve.
Want to make this and need the written instructions? Just click here to download the full recipe.
The chef here is clear that, for best results, we should use medium shredded coconut (rather than large flakes or finely shredded). Since finding medium flakes at your store may be a challenge, check out the top rated Bob’s Red Mill brand by clicking the image below. I love coconut recipes and this one is the best!
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