Vietnamese coconut balls

This is an adjusted version of a recipe I noted down in Vietnam where they used sweetened condensed milk instead of coconut cream. I also added the 85% chocolate. You can even make a yellow version by adding some kurkuma! Or red with beetroot! Play around and enjoy.

Play around with colorful sweet snacks!

WHAT YOU NEED

• 200 g cold (!) coconut cream (put your can in the fridge for a night!)

• 125 g  shredded coconut + a little extra

• 50 g maple syrup

• 1 tbsp vanilla extract

• pinch of salt

• 100 - 150 g dark chocolate (I use 85%)

• optional: pandan extract if you fancy a few green ones! 

WHAT YOU DO

• Make sure you use cold coconut cream: it makes your work a lot easier.

• Combine 3/4 of the coconut cream, shredded coconut, maple syrup, vanilla extract and a pinch of salt. Combine well. Add a little more coconut cream if it doesn’t hold together well.

• Divide into 2 portions. Add the pandan to one batch and leave the other is it is. Combine well with your hands. 

• Take a heaping teaspoon of batter and roll the mixture into neat little balls. Cool in the fridge.

• Melt chocolate au bain marie and cover the white balls with the chocolate. Roll ones in the shredded coconut. Store these delicious balls in a container in the fridge enjoy your healthy little snack.