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Rum-Coconut-Kugerl

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Ingredients for 1 servings:

  • 7 tbsp milk
  • 150 g honey
  • 220 g sugar
  • 60 ml rum
  • 250 g desiccated coconut
  • 75 g flour
  • 1 cup cake icing (chocolate)
  • 150 g desiccated coconut for rolling

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bring the milk, honey, sugar, and rum to a boil. Combine the desiccated coconut with the flour and quickly stir in. Toast thoroughly (about 2 minutes) and then let cool completely. Form the mixture into small balls, dip them in the chocolate coating, and roll them in desiccated coconut. It’s easier if you put a dollop of chocolate in your palm and continue rolling the balls. Place the rum-coconut balls in small chocolate molds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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