150 grams softened unsalted butter
50 grams Mascarpone cheese
200 grams icing sugar
200 grams desiccated coconut
2 tablespoons finely minced dried pineapple
1 tablespoon dark rum
50 grams desiccated coconut (for decoration)
Sift the icing sugar and divide it into two parts. Cream together the softened butter and Mascarpone, add half of the sifted icing sugar and blend well. To that, add the minced pineapple, dark rum and the other half of the icing sugar and beat, on high, until well combined. Pour in half of the desiccated coconut and briefly mix, then tip in the rest of the coconut and blend on high until light and fluffy. Take out tablespoons of the batter and roll them into truffles, then carefully roll the truffles into the remaining desiccated coconut and place in decorative paper liners (yields 25 truffles). Keep refrigerated until serving.