Coconut Truffles

Ingredients

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1½ teaspoons vanilla essence
4½ cups desiccated coconut or 450 g
1 cup roasted almonds
1 cup pistachio nuts, roasted

Preparation

Mix gently the NESTLÉ® Sweetened Condensed Milk , vanilla essence and 4 cups of the coconut to form dough and keep aside for 20 minutes.
Make small balls with the dough, insert 1 almond piece or 2 pistachio nuts completely inside each ball. Roll the balls over the remaining quantity of desiccated coconut to make a coating.
Keep in the fridge for 1 hour and serve at room temperature.

http://www.nestle-family.com/recipes/english/by-course-or-type-desserts-bites_Coconut-Truffles_36465.aspx

Coconut Chocolate Truffles

By Chef floWer on September 07, 2006

Photo by Chef floWer

12 Reviews

• 
• Prep Time: 10 mins
• Total Time: 30 mins
• Yield: 30 Balls

About This Recipe

"I’m not very good at making cakes so whenever I needed to bring a plate of sweets to a morning or afternoon tea, I would make these. They are so easy to make. My daughter helps me rolled the coconut on the balls. Enjoy."

Ingredients

• 250 g plain sweet biscuits ( I use Arnotts Marie biscuits)
• 1/2 cup desiccated coconut, fine
• 2 tablespoons cocoa
• 340 g condensed milk ( I prefer Nestle Sweetened Condensed Milk)

Topping

• 3/4 cup of fine desiccated coconut

Directions

1. Crush the biscuits in a food processor until it is fine (like flour).
2. Combine in a large bowl, the crush biscuits, 1/2 cup of fine desiccated coconuts and 2 tablespoons of cocoa. Mix the ingredients well.
3. Then slowly stir in the sweetened condensed milk into the mixture. (Don’t pour the whole content of the can, pour it in slowly as you only may need 340 grams of the can).
4. You know you have the mixture right if the mixture is a dough ball. (If the balls are not holding shape then you may used too much sweetened condensed milk.) You should be able to roll them into a ball without being to hard or to soft.
5. Shape the mixture into one-inch balls.
6. Place the 1/4 cups of fine desiccated coconut into a flat plate (You may not need the whole 3/4 cups so just fill the flat plate when needed).
7. Roll the ball into the fine desiccated coconut.
8. Store in refrigerator until your ready to use.

Homemade Melt-In-Your-Mouth Dark Chocolate (Paleo)

1/2 cup coconut oil 1/2 cup cocoa powder

3 1/2 tablespoons coconut oil

Directions:

1.

Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended. Pour mixture into a candy mold or pliable tray. Refrigerate until chilled, about 1 hour. adapted from http://allrecipes.com/recipe/homemade-melt-in-your-mouth-dark-chocolate-paleo/

Chocolate Cornstarch Pudding

Chocolate Cornstarch Pudding recipe image Rated: rating Submitted By: Kelly Thompson Photo By: l-hawes Prep Time: 10 Minutes Cook Time: 20 Minutes Ready In: 40 Minutes Servings: 4 "My mom's best chocolate pudding recipe made with cornstarch and cocoa." Ingredients: 1/2 cup white sugar 3 tablespoons unsweetened cocoa powder 1/4 cup cornstarch 1/8 teaspoon salt 2 3/4 cups milk 2 tablespoons butter, room temperature 1 teaspoon vanilla extract Directions: 1. In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.

Hasty Chocolate Pudding

Hasty Chocolate Pudding recipe image Rated: rating Submitted By: Debra Photo By: Demimi Prep Time: 5 Minutes Cook Time: 10 Minutes Ready In: 15 Minutes Servings: 4 "This pudding whips up in no time in your microwave... great for when you're craving a quick chocolate fix! Stir in some chopped bananas before chilling for a nutrition boost." Ingredients: 1/2 cup white sugar 1/3 cup unsweetened cocoa powder 3 tablespoons cornstarch 2 cups milk 2 teaspoons vanilla extract Directions: 1. In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps. 2. Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla. 3. Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.

Creamy Chocolate Frosting

Creamy Chocolate Frosting recipe image Rated: rating Submitted By: Tracy Larsen Photo By: MidwestMom Prep Time: 15 Minutes Ready In: 15 Minutes Servings: 12 "This smooth buttercream frosting makes enough to cover a 9-inch layer cake or 2 dozen cupcakes with chocolate deliciousness." Ingredients: 2 3/4 cups confectioners' sugar 6 tablespoons unsweetened cocoa powder 6 tablespoons butter 5 tablespoons evaporated milk 1 teaspoon vanilla extract Directions: 1. In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside. 2. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

Sturdy Whipped Cream Frosting

"This is a YUMMY whipped cream frosting that is very stable and does not melt at room temperature unlike many standard whipped cream frostings. It also makes a GREAT dip for fresh fruit -- not too sweet, just right! This recipe is GREAT for a stand mixer but will work with any good mixer."

Ingredients:

1 (8 ounce) package reduced-fat cream cheese, softened 1/2 cup white sugar

1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 cups heavy cream

Directions:

1.

Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.