This simple and delicious coconut delight recipe uses just two main ingredients, but the result is incredibly rich and satisfying. The combination of coconut and chocolate creates a sweet treat that’s perfect for any occasion and is easy to make for baking beginners or anyone looking for a quick dessert without condensed milk.
Recipe Overview:
Prep Time: 10 minutes
Cook Time: 10 minutes
Cooling Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: Makes about 20 coconut bites
Calories: About 150 kcal per bite
Ingredients:
Milk: 300 ml (1 1/4 cup) – The base liquid to bind the coconut and give it a creamy texture.
Sugar: 3 tablespoons (optional) – adjust to taste depending on how sweet you prefer your coconut mixture.
Shredded Coconut: 1 cup (250 ml) – The main ingredient that adds flavor, texture, and richness to the bites.
Chocolate: 200 g (7 oz) of your choice (for coating) – Depending on your preference, you can use milk chocolate, dark chocolate, or even white chocolate.
Instructions:
Make the Coconut Mixture:
Heat the Milk: In a medium saucepan, add 300 ml of milk and heat over medium heat. If using 3 tablespoons of sugar (optional), add this to the milk now and stir until dissolved.
Add the Coconut: Once the milk is hot, stir in 1 cup of shredded coconut. Continue cooking the mixture over medium heat, stirring constantly to prevent it from sticking to the bottom of the pan.
Cook until thickened: Cook the mixture for about 8–10 minutes, or until it begins to thicken and pull away from the sides of the pan. You’ll know it’s ready when the coconut absorbs most of the milk and the mixture becomes a thick paste.
Cool and shape the coconut mixture:
Cool: Transfer the coconut mixture to a plate and spread it out slightly to help it cool faster. Cover the plate with plastic wrap to keep the mixture moist as it cools. Let sit for 20 to 30 minutes, or until it feels completely cool.
Shape into balls: Once the mixture has cooled, portion the mixture using a 15g scoop (or small spoon). Roll each portion between your hands to form small balls. You should end up with about 20 coconut balls.
Cool to set: Place the formed coconut balls on a tray or plate and place in the fridge to cool for at least 1 hour. This will help them firm up and hold their shape when covered in chocolate.
Coat the coconut balls with chocolate:
Melt the chocolate: While the coconut balls are cooling, melt 200g of chocolate in a microwave-safe bowl or in a double boiler. Temper the chocolate if necessary to give it a smooth, glossy surface as it hardens.
Dip the coconut balls: Using a fork or dipping tool, gently dip each cooled coconut ball into the melted chocolate, completely coating it. Allow excess chocolate to drip off before placing the coated balls on a sheet of baking paper.
Optional decoration: For a decorative touch, drizzle the coated balls with a little melted dark chocolate or sprinkle with shredded coconut.
Assemble and serve:
Cool again: Place the chocolate-coated coconut balls back in the fridge for about 5 minutes, or until the chocolate has hardened and set.
Serve: Once the chocolate is completely set, your coconut treats are ready to serve! Enjoy chilled or at room temperature.
