This week, it’s all about coconut. As a child, I was not the biggest fan but over the years, I’ve learnt to really enjoy its sweet and versatile flavour. For the first of the three coconut-based recipes, I’ve chosen something über simple to make. Only three ingredients are required for these coconut truffles and it only takes a few minutes to make (although it needs to rest for at least a couple of hours).
To make 20 coconut truffles, you need
- 100 g dessicated coconut
- 200 ml condensed milk
- 20 hazelnuts
- 75 g coloured sugar
- Mix together the coconut and the milk and leave the mixture to set in the fridge for at least a couple of hours.
- When the coconut mixture is ready, take a small amount, put a hazelnut in the middle then roll into a ball. Repeat the same process for the other 19 truffles.
- Finally, roll the truffles in coloured sugar or in any other coating of your choice and hey presto! For an alternative presentation just put a cake pop stick in each one and serve them as lollipops.