If you like coconut, you will love this sweet and creamy treat!
Condensed Milk Coconut Balls
Active Time: 25mins | Yield: about 30 1-1/4 inch balls
Print Recipe
Ingredients:
- 5 Egg Yolks
- 14 oz (397g) Sweetened Condensed Milk
- 1/3 cup (80g) Table Cream or Light Cream
- 1 teaspoon Vanilla Extract
- 1 tablespoon (14g) Butter
- 1/2 cup (50g) Shredded Coconut, unsweetened
For the coating:
- 3/4 cup (75g) Shredded Coconut, unsweetened
Video:
- Place the egg yolks in a sieve and make a few cuts with a knife to break the egg yolks. Let it drain naturally for a few minutes.
- In a saucepan, place all the ingredients, except the coconut for coating.
- Cook over medium heat, stirring and scraping the sides of the saucepan with a silicone spatula until thickened, about 5-7 minutes. If you scrape the mixture with a spatula, it has to hold its shape.
- Spread the mixture in a plate, cover with plastic wrap and refrigerate for 2 hours.
- For the coating, place the shredded coconut in a saucepan and cook over low heat until golden brown. Stir continuously to obtain an even browning. It happens very fast, so be careful not to burn the coconut. Set aside until completely cool.
- Roll the condensed milk mixture into balls in the palms of your hands, then roll each ball in toasted coconut.
Makes about 30 1-1/4 inch balls.
Store in an airtight container at room temperature up to 2 days or in refrigerator up to 1 week.
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Condensed Milk Coconut Balls
Prep time:
Total time:
Serves: 30
If you like coconut, you will love this sweet and creamy treat!
Ingredients
- 5 Egg Yolks
- 14 oz (397g) Sweetened Condensed Milk
- 1/3 cup (80g) Table Cream or Light Cream
- 1 teaspoon Vanilla Extract
- 1 tablespoon (14g) Butter
- 1/2 cup (50g) Shredded Coconut, unsweetened
- For the coating:
- 3/4 cup (75g) Shredded Coconut, unsweetened
Instructions
- Place the egg yolks in a sieve and make a few cuts with a knife to break the egg yolks. Let it drain naturally for a few minutes.
- In a saucepan, place all the ingredients, except the coconut for coating.
- Cook over medium heat, stirring and scraping the sides of the saucepan with a silicone spatula until thickened, about 5-7 minutes. If you scrape the mixture with a spatula, it has to hold its shape.
- Spread the mixture in a plate, cover with plastic wrap and refrigerate for 2 hours.
- For the coating, place the shredded coconut in a saucepan and cook over low heat until golden brown. Stir continuously to obtain an even browning. It happens very fast, so be careful not to burn the coconut. Set aside until completely cool.
- Roll the condensed milk mixture into balls in the palms of your hands, then roll each ball in toasted coconut.
Notes
Makes about 30 1-1/4 inch balls. [br]Store in an airtight container at room temperature up to 2 days or in refrigerator up to 1 week.