Sweet Cuban Coconut Balls with Melted Chocolate (Coquito Acaramelado)

Sweet Cuban Coconut Balls with Melted Chocolate (Coquito Acaramelado) is a hor d'oeuvre that serves 20. Watching your figure? This gluten free and dairy free recipe has 297 calories, 3g of protein, and 25g of fat per serving. For 83 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe from Half Baked Harvest requires vanilla, honey, coconut sugar, and full-fat coconut milk. 245 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 25 minutes. Taking all factors into account, this recipe earns a spoonacular score of 33%, which is rather bad. If you like this recipe, you might also like recipes such as Melted Snowmen Oreo Balls, Puerto Rican Coconut Eggnog (Coquito), and Coquito (Puerto Rican Coconut Eggnog).

Servings: 20

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

InstructionsIn a medium size pot, combine the sweetened condensed milk and coconut. Set the pot over medium heat and cook 8-10 minutes or until the mixture has thickened, being careful not to let the mixture burn. Remove from the heat and stir in the the vanilla.Line a baking sheet with parchment paper.Once the coconut mixture is cool enough to handle, roll it into tablespoon size balls and place on the prepared baking sheet. If desired, insert a toothpick into the center of each ball. Place in the freezer for 20-30 minutes to cool.Add the honey to a small sauce pan and bring to a boil. Boil for 2-3 minutes then remove from the heat. DO NOT cook the honey longer than 5 minutes or it will harden on the coconut balls. Carefully dip each ball into the honey, allowing any excess to drip off. Place back onto the parchment lined baking sheet and repeat with the remaining balls. Alternately you can just spoon the honey over each coconut ball.Allow the balls cool. Serve with melted chocolate.

 

Step by step:

1. In a medium size pot, combine the sweetened condensed milk and coconut. Set the pot over medium heat and cook 8-10 minutes or until the mixture has thickened, being careful not to let the mixture burn.

2. Remove from the heat and stir in the the vanilla.Line a baking sheet with parchment paper.Once the coconut mixture is cool enough to handle, roll it into tablespoon size balls and place on the prepared baking sheet. If desired, insert a toothpick into the center of each ball.

3. Place in the freezer for 20-30 minutes to cool.

4. Add the honey to a small sauce pan and bring to a boil. Boil for 2-3 minutes then remove from the heat. DO NOT cook the honey longer than 5 minutes or it will harden on the coconut balls. Carefully dip each ball into the honey, allowing any excess to drip off.

5. Place back onto the parchment lined baking sheet and repeat with the remaining balls. Alternately you can just spoon the honey over each coconut ball.Allow the balls cool.

6. Serve with melted chocolate.

Nutrition Information:

covered percent of daily need