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Coconut truffles
INGREDIENTS
- 190g (2 ¾ cups) shredded coconut;
- 20 roasted almonds;
- 400ml (1 ¾ cup) condensed milk.
METHOD
- Combine shredded coconut with condensed milk.
- Separate the coconut mixture into 20 portions and flatten each one out (it would be easier to do with slightly oiled hands).
- Place a whole almond in the middle of the coconut mixture and press it together forming a ball.
- Chill coconut truffles in the fridge for 30 minutes before serving.
*Recipe on video and text may differ from each other!
How to cook Coconut truffles:
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