Sweet Cuban Coconut Balls with Melted Chocolate (Coquito Acaramelado)
Try this Sweet Cuban Coconut Balls with Melted Chocolate Coquito Acaramelado recipe
Try this Sweet Cuban Coconut Balls with Melted Chocolate Coquito Acaramelado recipe
- Carbohydrate 10.2541116930091 g
- Cholesterol 2.6081561252 mg
- Fat 3.363513420584 g
- Fiber 0.394028525111571 g
- Protein 0.880333906876198 g
- Saturated Fat 2.0989062922316 g
- Serving Size 1 1 -30 COCONUT BALLS (16g)
- Sodium 9.14684929981597 mg
- Sugar 9.86008316789752 g
- Trans Fat 0.2936632612236 g
- Calories 74 calories
Step-by-step
- In a medium size pot, combine the sweetened condensed milk and coconut. Set the pot over medium heat and cook 8-10 minutes or until the mixture has thickened, being careful not to let the mixture burn.
- Remove from the heat and stir in the vanilla.
- Line a baking sheet with parchment paper.
- Once the coconut mixture is cool enough to handle, roll it into tablespoon size balls and place on the prepared baking sheet. If desired, insert a toothpick into the center of each ball.
- Place in the freezer for 20-30 minutes to cool.
- Add the honey to a small sauce pan and bring to a boil.
- Boil for 2-3 minutes then remove from the heat. DO NOT cook the honey longer than 5 minutes or it will harden on the coconut balls.
- Carefully dip each ball into the honey, allowing any excess to drip off. Place back onto the parchment lined baking sheet and repeat with the remaining balls. Alternately you can just spoon the honey over each coconut ball.
- Allow the balls cool. Serve with melted chocolate.
- Add the coconut milk and sugar to a small sauce pot. Bring to a low boil and then reduce the heat to a simmer.
- Simmer on low for 1 hour and 30 minutes to 2 hours. Once the milk has thickened and reduced by half remove from the stove and allow to cool.
- Stir in the vanilla.
- Pour the milk into a glass jar and store in the fridge until ready to use or up to two weeks.
A Taste of Cuba: My Sweet Coconut Ball Adventure
As a busy working mom, finding time to bake is a luxury. But when I discovered this recipe for Sweet Cuban Coconut Balls with Melted Chocolate (Coquito Acaramelado), I knew I had to try it. The idea of these little balls of coconutty goodness, dipped in honey and then decadent chocolate, was too tempting to resist. And let me tell you, they were even better than I imagined! This recipe is a perfect blend of sweet and simple, requiring minimal effort but delivering maximum flavour. The texture is wonderfully chewy, and the combination of the creamy coconut, sweet honey and rich chocolate is simply divine. This isn't just a dessert; it's a little taste of Cuban sunshine, a moment of pure indulgence in my otherwise hectic week. The recipe itself is surprisingly straightforward, making it easily manageable even on a busy weekday evening. I've already made two batches this week, and I anticipate many more to come.
The beauty of this recipe lies in its adaptability. You can adjust the sweetness to your liking by using less or more sugar or honey. The type of coconut you use also influences the final outcome. I prefer using unsweetened shredded coconut for a more pronounced coconut flavor, but feel free to experiment with sweetened coconut for a sweeter treat. The melted chocolate is the perfect finishing touch, adding a layer of richness and decadence that elevates the already delightful coconut balls to a whole new level. The process of dipping each ball in the warm honey is strangely therapeutic, a mindful ritual that adds to the enjoyment of making them. Seeing them transform from simple coconut balls into these beautiful, glistening treats is incredibly rewarding.
Beyond the deliciousness, this recipe became a family affair. My kids loved helping me roll the coconut mixture into balls, a fun and easy task that kept them occupied while I prepared the honey glaze. The anticipation of tasting the finished product was palpable, and the shared joy of eating these delightful treats together created a special memory. The recipe transcends the simple act of baking; it's about creating moments, sharing experiences, and savoring the sweetness of life, one coconut ball at a time. It's a recipe I’ll treasure and share for years to come, a small taste of Cuba that brightens any day, no matter how hectic things may get. More than just a dessert, it's a connection to a culture, a memory made sweeter, and a testament to the simple joys of homemade treats. This recipe will become a staple in my kitchen, a go-to dessert for gatherings, celebrations and even quiet evenings at home. The possibilities are endless.
Ingredients I Used:
- 1 (14 ounce) can sweetened condensed milk or homemade
- 3 cups shredded or grated coconut (I like to use unsweetened)
- 1/2 teaspoon vanilla extract
- 1/2 cup honey
- 8 ounces chocolate, melted
- 2 cans full-fat coconut milk
- 1/4 cup granulated sugar or coconut sugar (I use coconut sugar)
