John Myers
Coconut Confectionery
The perfect coconut confectionery recipe with a picture and simple step-by-step instructions.
- 250 ml Whipped cream 30% fat
- 100 g Coconut oil
- 400 g Chocolate white
- I used Milka, which is simply the best for me
- 200 g Desiccated coconut
- Grated coconut for rolling
- In just a few steps, you have a wonderful little confectionery on the table … of course it fits perfectly on the Christmas table, but the rest of the year it is always something special.
The whipped cream…
- 2 …. is first heated and the coconut oil melted in it. Then I add the crushed white chocolate and let it melt completely. Finally, I stir the desiccated coconut into the mass.
- Now the whole thing is allowed to cool down before it disappears in the refrigerator for at least 12 hours. If you have a sweet tooth at home, you should be careful;)
- The next day the real work begins. Balls or cubes are now formed from the fine coconut mass. It’s sticky, especially when your hands are very warm. My tip – every now and then, “cold” your hands. The finished confectionery is then rolled in desiccated coconut and then placed in praline molds. I keep them in the fridge, then they taste heavenly.
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