If you want to create a simple – no baking needed – dessert, then this is a perfect choice for you. The coconut candies are fluffy and moist with a touch of earthiness. You need only a handful of ingredients and it is done quickly. Great choice for parties and Sunday brunches.
Servings: 18-20 candy balls
Prep time: 60 minutes
Difficulty: 🍳 🍳 (2/5)
- 500 ml (2 cup) of milk
- 200 g (7 oz) of granulated sugar
- 55 g (2 oz) of unsalted butter
- 150 g of coconut flakes
- 30 g (1 oz) of roasted almonds
Of course this recipe does not include the original candy’s waffle shell, but it is still tasty. In the first part of the recipe we will make our own fresh condensed milk. The ones you buy in the store contains extra chemicals and preservatives, so why not make your own?
It is made of 2 basic ingredients: milk and sugar. The only extra things you need are patience and attention. In a deep frying pan or a sauce pan pour in the milk and add the sugar. Stir it constantly on medium heat and make sure not to burn it or let it run out the pan. After 20 minutes the milk should be reduced by 50% and it should have a yellowish color.
Pour the condensed milk into a bowl or a mug to cool down. Wait until it reaches room temperature. You will end up with around 200 ml (<1 cup) of fresh condensed milk. As it cools, it will also thicken up even more.
After the condensed milk reaches room temperature, you can move on with the rest of the recipe. Pour the condensed milk into a large bowl. Add 2/3rd of the coconut flakes (100 g – 3,5 oz) into the bowl. The rest you will need for rolling. With a help of a fork or spoon stir your mixture until it becomes paste like.
Melt the butter in the microwave or over boiling water. Pout the butter into the mixing bowl. Mix the butter into the coconut batter and press it down with a spoon to get more sticky.
Take out a tablespoon amount of batter and form it into a ball with your hands. Place a roasted almond into the middle and roll it until it stays stiff as a ball. You sometimes need to press it a bit to stick. Finally roll it in the leftover coconut flakes and place it into a muffin paper form. Depending on the size you roll, but usually you will end up with 18-20 coconut candies. Place them in the fridge to firm up even more. Your home made Raffaello’s are done.
- almonds > hazelnuts