Coconut Cream Balls

February 11, 2013

Coconut Cream Balls by

Welcome to Lunes Latinos Valentines edition. Yes, Valentines is just around the corner if you were not aware of this, then this recipe is just for you because it is easy, sweet and can be done on a whim.

When it comes to expressing love, I am of those who think that the key is in the details. Details and special touches showing you care can be added to everything you do including these coconut cream balls. For example, I have prepared a coconut dessert for a coconut lover (1st point, check!) and I have made it festive by adding some red sugar on top (which you can totally omit as I was trying to add a red touch for vday which in this case I got my 2nd point, check!).

I have included this recipe as part of Lunes Latinos as coconut is very popular in the Caribbean and throughout Latin America. Our lands and beaches are covered with coconut trees. Coconut it is used in savory dishes as much as it is used in desserts. In the Dominican Republic for example there are many variations of  “Dulce de Coco”  using dried coconut, shredded coconut, coconut milk … you name it. My favorite is called Dulce de Coco Tierno which means tender coconut dessert. The word tender is used because the coconut meat used is that of a young, not mature/dried coconut.

This is my favorite dessert and it is best done by my abuela with real cows milk. Unfortunately, as my grandmother is not near and I am far away from getting young coconut around here, I have creatively made the same dessert with similar results using store-bought shredded dried coconut. What I am sharing with you today is a Dulce de Coco recipe but I have made little balls from it, to make it even more special (check check check!). What is your favorite way of having coconut? How are you making your loved ones feel special?

Follow this steps and melt someone’s heart with these Coconut Cream Balls.

In an oven safe container, mix well  shredded coconut, sweetened condensed milk, melted butter, vanilla, lime zest and eggs.

Coconut Cream Balls by

Bake it for 20 minutes and make sure you use a timer as you can see below I clearly didn’t. If this happens to you too don’t worry it is really not burned, the dark spots are just sweetened condensed milk caramelizing and becoming Dulce de Leche.

Coconut Cream Balls by

Mix everything well and wait until is cool to handle in order to form balls. If you are inpatient like me, you can then right away use two small spoons to give the ball shape or a cookie scoop will do too.

Coconut Cream Balls by

Place each ball on a tiny cupcake paper wrappers and it will be ready to share. Make sure to add a special touch or detail to everything you do even if it means sprinkling these babies with red sugar to make them festive and Valentines day approved!

Coconut Cream Balls by

Coconut Cream Balls

6 tablespoons of salted butter
21 ounces sweetened condensed milk (I prefer Nestle’s La Lechera)
14 ounces shredded coconut
3 egg yolks
1 teaspoon vanilla extract
1/4 teaspoon of lime zest

Mix all ingredients well in an oven safe container. Bake it for 25 to 30 minutes in a 350 degrees oven, until lightly golden.

Once the dish is out of the oven, you can eat the coconut cream as is but for this recipe you can wait until the coconut cream has cooled down  to form small balls in order to serve the dessert in a more fun and creative way.

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