Make the coconut mixture:
Heat the milk: In a medium saucepan, add 10 ounces of milk and heat over medium heat. If using 3 tablespoons of sugar (optional), add that 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 completely cooled to the touch.
Form 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.
Let cool to set: Place the formed coconut balls on a tray or plate and place in the refrigerator for at least 1 hour to cool. This will help them firm up and hold their shape when covered in chocolate.
Coat the coconut balls in chocolate:
Melt chocolate: While the coconut balls are cooling, melt 200g of chocolate in a microwave-safe bowl or over a double boiler. Temper the chocolate if necessary to create a smooth, glossy finish as it hardens.
Dip coconut balls: Using a fork or dipping tool, gently dip each cooled coconut ball into the melted chocolate until completely coated. Allow excess chocolate to drip off before placing the coated balls on a sheet of parchment paper.
Optional decoration: For a decorative touch, drizzle the coated balls with a little more melted dark chocolate or sprinkle with shredded coconut.
Assemble and serve:
Chill 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.
Tips and Variations:
Adjust Sweetness: If you prefer less sweetness, omit the sugar from the coconut mixture. The chocolate coating will still provide plenty of sweetness.
Flavor Variations: You can experiment by adding a dash of vanilla extract or even a pinch of cinnamon to the coconut mixture for extra flavor.
Chocolate Choices: Dark chocolate offers a more intense flavor that balances the sweetness of the coconut, while milk or white chocolate will give a sweeter, creamier result.
Add Nuts or Fruit: For a little texture, you can add chopped nuts like almonds or hazelnuts or dried fruit like raisins or cranberries to the coconut mixture before forming into balls.
Make It Vegan: Use a plant-based milk like almond or coconut milk and choose dairy-free chocolate to make this recipe vegan.
Storage and Serving Suggestions:
Storage: Store these coconut bites in an airtight container in the refrigerator for up to 1 week. You can also freeze them for longer storage of up to 2 months. Just thaw them in the refrigerator before serving.
Serving suggestions: Serve these bites as part of a dessert platter or pair them with coffee or tea for a simple and elegant treat. They also make great homemade gifts for friends and family!
Enjoy your homemade coconut treats!
Satisfy your sweet tooth with minimal effort with this quick and easy coconut treat recipe. The creamy coconut filling combined with the smooth chocolate coating make these bites a delicious treat any time of the day!
