One of the easiest and tastiest desserts you can make. Just a few ingredients and about an hour, and they are ready to be served. I recommend making them small, as the main ingredients is sweetened condensed milk, and it can be rather overpowering as far as the sweetness goes. Keep in mind that, although they are so very delicious the minute they are made, the flavour develops as they sit in the refrigerator, so my recommendation is to serve them after an overnight chill.
Ingredients
150 grams desiccated coconut
120 grams icing sugar
350 grams sweetened condensed milk
½ teaspoon vanilla bean paste
½ teaspoon coconut extract
Preparation
Sift the icing sugar into a large bowl, add in the desiccated coconut, and mix briefly. Pour in half of the sweetened condensed milk, along with vanilla bean paste and coconut extract. Start folding the mixture with a wooden spoon, trying to moisten the coconut as much as possible. Start drizzling in the rest of the sweetened condensed milk, mixing with a wooden spoon as you pour.
The batter will soon become really thick, and it will almost resemble a stiff dough. Knead it briefly with your hands to combine. Take out teaspoons of the batter, and form little bonbons. As soon as you form a bonbon, roll it in more desiccated coconut. Keep forming bonbons and coating them in additional coconut, until you use up all of the mixture. Let them cool down and firm up in the refrigerator for about an hour or two, and serve. Yields 45 small bonbons.
Note: If the sweetened condensed milk you are using is too thick, you might have to add another tablespoon or two more, so the batter could be soft and pliable, and not crumbly.
