John Myers
Turkish Coconut Balls
The perfect turkish coconut balls recipe with a picture and simple step-by-step instructions.
- 1 liter Milk
- 180 g Flour
- 180 g Sugar
- 400 ml Cream
- 1 packet Cream stiffener
- 2 packet Vanilla sugar
- 150 g Freshly chopped pistachios
- 50 g Butter
- Put the milk, flour and sugar in a saucepan and bring to the boil at the highest level, stirring constantly. Turn the stove to the lowest setting, add the butter and stir for another 10 minutes. Then take the pot off the stove.
- Line a baking sheet with baking paper, distribute the desiccated coconut completely on it and pour the pudding evenly over it. Chill for about 3 hours. In the meantime, whip the cream with the cream stabilizer + vanilla sugar until stiff. Chill the mass directly.
- As soon as the pudding has cooled down, spread the cream over the pudding. Cut about 14 rectangles from the mass and roll them up individually. Press the sides of the coconut rolls into the remaining desiccated coconut. Serve with pistachios at the end.
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