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by Diana Baker Woodall
Servings: Makes 6 Coconut-Chocolate Balls
Ideal for after a romantic holiday meal, or serve with coffee or tea at an afternoon tea.
200g (7 oz.) creamed coconut
1 tsp. pink or red food colouring
100g (3 1/2 oz.) melted chocolate
50g (approximately 1/4 cup) icing sugar (confectioners' sugar or powdered sugar)
A little extra icing sugar or shredded coconut
Mix the creamed coconut, food colouring and icing sugar together in a bowl. Roll the mixture into 6 individual balls and cover in the melted chocolate. Place balls on tray lined with waxed paper or parchment paper. Leave to cool for 30 minutes in the refrigerator. Remove from refrigerator once cooled and sprinkle with icing sugar (or shredded coconut) and return them to refrigerator until ready to serve.
Makes 6 coconut-chocolate balls.
©Diana Baker Woodall, 2005