(makes 18 truffles)
Ingredients
¼ cup softened butter
½ tsp vanilla essence
½ tsp coconut milk
2½ tbsp thickened coconut milk
Pinch of salt
1½ cups powdered sugar
1 cup shredded coconut
6-8 ounces baking chocolate
Preparation guide
Beat butter until smooth. Mix in coconut milk and salt. Slowly add the powdered sugar followed by shredded coconut.
Roll tablespoon-sized balls of the mixture and place on a wax-paper lined cookie sheet. Chill for at least one hour or wrap the cookie sheet with foil and chill overnight.
Melt the chocolate and dip each ball into the melts, tapping off the excess, and place on a new cookie sheet lined with wax paper. Sprinkle with shredded coconut.
Chill until set. Best served at room temperature.
