John Myers
Coconut Pralines
The perfect coconut pralines recipe with a picture and simple step-by-step instructions.
- 30 ml Cream
- 20 ml Unsweetened coconut milk
- 12 g Butter
- 100 g White couverture, roughly chopped
- 50 g Desiccated coconut for the mass
- 40 g Grated coconut for rolling
- 12 g Chopped almonds
- Heat the cream, coconut milk and butter and melt the couverture in it. Put everything in a bowl, add desiccated coconut and almonds and stir well.
- Place the liquid mass in the refrigerator for about 1 hour. After cooling, shape balls from the mixture and then roll them in desiccated coconut. Refrigerate until ready to serve.
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