Lemon Coconut Balls
As I was looking in my fridge the other day, I realised I had some coconut cream and coconut milk to use up and was wondering what to do with it. These balls were a winner because they used both the cream and the milk and were so quick and easy.
To get the mixture to the right consistency to roll into balls, I just kept adding tablespoons of coconut cream until I had a nice thick mixture. When it came to the lemon juice, I just added a little bit at a time, mixing in between each time and checking the consistency until it was nice and lemony but not too runny.
The result was a delicious snack that had a very tropical feel and flavour that was enjoyed despite the fact that it is the middle of winter at the moment!
Pro Tips
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If you don't have coconut cream, put a can of coconut milk in the fridge for a few hours. The top couple of inches will go solid and the bottom will be liquid meaning you only need to use one can for both the milk and cream required in this recipe
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Ingredients
2¼ cups desiccated coconut
4 tablespoons coconut cream
2 tablespoons coconut milk
1 lemon, zest and juice
3 tablespoons honey
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How to make it:
Using a stand mixer, combine the desiccated coconut and lemon zest
Mix in the coconut cream, coconut milk, and honey
Pour in enough of the lemon juice so that the mixture comes together but is not runny (about half to three quarters depending on the size of your lemon)
Shape the mixture into balls
Store in an airtight container in the fridge.
Makes approx. 23 balls
Psalm 92:12
“The righteous man will flourish like a palm tree. He will grow like a cedar in Lebanon.”
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Zest and juce your lemon
Mix all ingredients in a stand mixer
Shape the mixture into balls and store in an airtight container in the fridge for a week
