Divine coconut balls with drunk cherries

As the melting chocolate and coconut fuse together, a sweet smell emerges and sneak up into your brain to tickle your soul. You are already in love. Then you have a bite. Under the soft surface comes the cherries: fresh, tangy and juicy. The alcohol appears gently for a second then drifts away with the dark chocolate. You can’t help it, you want more.

Ingredients for 12-14 coconut balls

300 g plain tea biscuit

60 g butter

150 g dark chocolate

25 g coconut cream

80 g icing sugar

170 ml single cream

1 lime juice

50 g desiccated coconut

10 cherry

150 ml Rum


Remove all the pips from the cherries and soak them in alcohol and honey for a night.

Grind the biscuits and mix them with the icing sugar in a large mixing bowl. Over some boiling water melt the chocolate; the butter ; and the coconut cream into a shiny batter then pour into the mixing bowl. Add single cream and lime juice then mix everything together gently with a spoon.

Drain the alcohol from the cherries (which is worth keeping since the cherry soaked alcohol creates a magnificent digestive for after dinner).

Pour some coconut cream into a small plate. Place a tablespoon of the biscuit mixture into your palm, pop a cherry into the middle then form a ball shape, letting it roll about in the coconut. When you’re done, put the balls into the fridge for 10-15 minutes before serving – even if the temptation is unbearable!


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