Choc-Coconut Balls are different to and better than regular, run-of-the-mill rum balls because they don’t have any booze in them AND they’re rolled in coconut, not gelatine laden sprinkles. (Honestly, I don’t have anything against booze – I just don’t like it mixed with chocolate. The two should be mutually exclusive.)
One more note: KIDS LOVE THESE.
1 Scant Cup of Sweetened Condensed Rice Milk
250g Sweet Plain Biscuits* (“cookies”, for my American & Canadian readers)
2 TBSP Cocoa Powder (unsweetened)
1/2 Cup Dessicated Coconut
- Make 1 scant cup of sweetened condensed rice milk.
- Crush biscuits in a food processor. Don’t fret if you don’t have one – you can also secure the biscuits in a freezer bag and attack it with a rolling pin.**
- Mix together the crushed biscuits, cocoa powder & sweetened condensed rice milk. Refrigerate for a few hours so the mixture is easy to work with.
- Roll into balls approx 2-2.5cm in diameter, roll in coconut, then refrigerate to firm up.
- Serve straight out of the fridge.
*You can use almost any commercially available biscuits – including gluten free ones. For the pictured Choc-Coconut Balls, I used a packet of Arnott’s “Nice”.
**A note about the texture of your biscuits: If you grind them to a powder, your balls will be chewy and stick to the roof of your mouth. If your crush them too coarsely, the mixture will struggle to stick together. Do your best to find a happy medium. Some chunky bits are totally OK – they add a nice texture.