Coconut Balls are modern Christmas sweets that found their way onto the Czech Christmas table in the 1990s.
The Rafaello truffle was one of the sweets that made it through the border of the Czech Republic in the 1990s. Its ad with a ballet dancer dressed in white and receiving this coconut sweet after her performance is a history now but the Czech people who had been used to the Rum Balls until then quickly found out how to get as close as possible to the Italian sweet.
Coconut Balls are prepared not only for Christmas but are great also for New Year’s Eve and other celebrations. They combine the flavor of milk, coconut and almond and they’re non-baked truffles that take very little time to make.
If you’re looking for more Czech Christmas sweets, check out my recipes.
Coconut Balls – Recipe
Supplies
- 250 g/8.8 oz of unsalted butter at room temperature
- 150 g/5.3 oz of powder sugar
- 150 g/5.3 oz of dehydrated full-fat milk
- 1 tbsp of vanilla extract
- 200 g/7 oz of grated coconut (split into 100/3.6 + 100/3.6)
- aprox. 100 g/3.6 oz of peeled almonds (80 – 100 pcs)
- 2 tbsp of hot milk
- 2 tbsp of Czech rum
How to make Coconut Balls
Whisk the butter with powder sugar until fluffy. Little by little, add hot milk and rum and keep whisking. Then add dehydrated milk, vanilla and 100 g of coconut. Combine everything well, you have to be able to make a ball from the mixture.
Take a piece of the mixture, about 1 tsp. Flatten it in the palm of your hand and place an almond in the center.
Wrap it and roll out a ball.
Place the remaining 100 g/3.6 oz of grated coconut in a bowl and roll the coconut ball in it until its covered.
That’s all, now you just need to let the coconut balls set in the fridge.
