Coconut Burfee Bites
Your go-to snack!
Serves: 20–25 small balls
Prep Time: 15 min
Cook Time: 10 min
Chilling Time: 1 hour
Ingredients:
- 1 can sweetened condensed milk
- 125 g desiccated coconut
- 125 g ground almonds
- 100 g white chocolate
- 3 ground cardamom pods (or ¼ tsp cardamom powder)
- 1 tsp vanilla extract
- ¼ tsp salt
- Extra desiccated coconut and white chocolate (for decorating)
How To Make Coconut Burfee Bites
- In a medium saucepan, combine the condensed milk, desiccated coconut, ground almonds, white chocolate, cardamom, vanilla extract, and salt.
- Place over low heat and cook for 5–7 minutes, stirring constantly, until the chocolate melts, everything is well combined, and the mixture begins to pull away from the sides of the pan.
- Transfer the mixture to a bowl and allow it to cool to room temperature.
- To speed this up, spread it on a tray in an even layer.
- Once cooled, use a small ice cream scoop or tablespoon to portion the mixture into small balls.
- Lightly coat your hands with neutral oil to prevent sticking and roll each portion into smooth, round balls.
- Roll each ball in a layer of desiccated coconut, pressing gently to ensure the coconut sticks.
- Drizzle with melted white chocolate or sprinkle extra coconut and finely chopped almonds on top.
- For a special touch, you can add a little edible gold spray.
- Place the decorated coconut almond balls in the fridge for at least 1 hour to firm up.
- Store them in the fridge to maintain the best texture.