2-Ingredient Coconut Delight (No Condensed Milk)

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Table of Contents

- Milk: 300 ml (1 1/4 cups) – The base liquid to bind the coconut and give it a creamy texture.

- Sugar: 3 tablespoons (optional) – Adjust to taste depending on how sweet you prefer your coconut mixture.
- Grated coconut: 1 cup (250 ml) – The star ingredient, bringing flavor, texture, and richness to the bites.
- Chocolate: 200 g (7 oz) of your choice (for coating) – Milk chocolate, dark chocolate, or even white chocolate can be used, depending on your preferenc

Instructions:

- Heat the Milk: In a medium-sized pot, pour 300 ml of milk and place it over medium heat. If you’re using 3 tablespoons of sugar (optional), add it to the milk now and stir until dissolved.
- Add the Coconut: Once the milk is warm, stir in 1 cup of grated coconut. Continue cooking the mixture over medium heat, stirring constantly to prevent it from sticking to the bottom of the pot.
- Cook Until Thickened: Cook the mixture for about 8-10 minutes, or until it starts to thicken and pull away from the sides of the pot. You’ll know it’s ready when the coconut absorbs most of the milk, and the mixture becomes a thick paste.

- Let It Cool: Transfer the coconut mixture to a plate, spreading it out slightly to help it cool faster. Cover the plate with plastic wrap to keep the mixture moist as it cools. Let it sit for 20-30 minutes, or until it’s completely cool to the touch.
- Shape Into Balls: Once the mixture has cooled, use a 15 g measuring scoop (or a small spoon) to portion the mixture. Roll each portion between your hands to form small balls. You should end up with about 20 coconut balls.
- Chill to Set: Place the shaped coconut balls on a tray or plate and transfer them to the fridge to chill for at least 1 hour. This will help them firm up and hold their shape when coated with chocolate.

- Melt the Chocolate: While the coconut balls are chilling, melt 200 g of chocolate in a microwave-safe bowl or over a double boiler. If necessary, temper the chocolate to ensure a smooth, shiny finish when it sets.
- Dip the Coconut Balls: Using a fork or dipping tool, carefully dip each chilled coconut ball into the melted chocolate, coating it completely. Allow any excess chocolate to drip off before placing the coated balls on a sheet of parchment paper.
- Optional Decoration: For a decorative touch, drizzle the coated balls with a little extra melted dark chocolate or sprinkle with shredded coconut.

Chill Again: Place the chocolate-coated coconut balls back in the fridge for about 5 minutes, or until the chocolate hardens and sets.
Serve: Once the chocolate is fully set, your coconut delights are ready to serve! Enjoy them chilled or at room temperature.

- Sweetness Adjustment: If you prefer less sweetness, omit the sugar from the coconut mixture. The chocolate coating will still provide plenty of sweetness.

- Flavor Variations: You can experiment with adding a dash of vanilla extract or even a pinch of cinnamon to the coconut mixture for extra flavor.
- Chocolate Choices: Dark chocolate provides a more intense flavor that balances the sweetness of the coconut, while milk chocolate or white chocolate gives a sweeter, creamier result.
- Add Nuts or Fruit: For a bit of texture, consider adding chopped nuts, like almonds or hazelnuts, or dried fruit, such as raisins or cranberries, to the coconut mixture before shaping into balls.

Make it Vegan: Use a plant-based milk like almond or coconut milk, and choose dairy-free chocolate to make this recipe vegan-friendly.

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Storage: Store these coconut bites in an airtight container in the fridge for up to 1 week. You can also freeze them for longer storage, up to 2 months. Just thaw in the fridge before serving.
Serving Ideas: Serve these bites as part of a dessert platter, or pair them with coffee or tea for a simple, elegant treat. They also make great homemade gifts for friends and family!