Looking through my new recipe book I was particularly intrigued by these Cherry Coconut Bombs, which consist of a coconut, condensed milk and cherry ball coated in milk chocolate. I really like cherries and coconut, so I couldn’t wait to give them ago!
Cherry Coconut Bombs
You will need:
5oz/150g Desiccated coconut
½ tsp Coconut/Vanilla Flavouring/Extract
3½oz/100g Glacé Cherries
3½oz/100g Condensed Milk
2oz/50g Icing Sugar
9oz/250g Dark/Milk Chocolate (Or you can use half of each)
Extra desiccated coconut or freeze dried cherry powder for decorating
Let’s get started!
- Begin by combining desiccated coconut, 2 tbsps of boiling water and vanilla flavouring/extract. Using your fingers to mix until softened, then set aside.
- If glacé cherries are very sticky, give them a rinse in a sieve and pat dry on kitchen paper/tea towel.
- Finely chop the cherries and add to the coconut along with the condensed milk and icing sugar, mixing thoroughly.
- Using your hands, roll the mixture into around 25 even sized balls and place onto a greased and lined baking tray (Your hands will get very messy as you do this! – I had to rinse mine after every 5 balls).
- Cover with clingfilm and chill for a few hours (I just left mine overnight).
- Melt the chocolate either over a pan of boiling water (Making sure the bottom doesn’t touch the water) or carefully in the microwave (I decided to use 125g milk and 125g dark, but you can use whatever you like/have).
- You can use this chocolate and a piping bag to make edible cherry stalks, piping onto a baking tray lined with grease proof paper and chilling in the fridge.
- Drop each cherry coconut ball into the melted chocolate, lifting it out using a fork to allow excess chocolate to drain off before placing back onto the greased and lined baking tray.
- You can then scatter coconut or cherry powder and add a stalk on top of each – if you decided to make/use them.
- Chill the cherry coconut balls until the chocolate coating and stalk are firm.
- You are all done! 🙂
I really enjoyed making and eating these chocolate bombs! After you break through the chocolate coating you reach a sweet, coconutty centre with little pieces of cherry throughout. The ingredients are very easy to find, however the recipe does require a little time to get right. The hardest parts are rolling the coconut, condensed milk and cherries into balls without them falling apart, and coating each evenly with chocolate, again without them falling apart (I did lose one during this process but it just meant I got to have an early taste…). Definitely make sure you chill the rolled balls for as long as possible, preferably overnight, before coating with chocolate to help prevent this happening!
They are very moreish but not so sweet that you can’t knock back 5 or so in one sitting… I have never really made anything similar to these bombs before, except for chocolate truffles – but I would definitely make them again and would recommend giving them ago 🙂
A Craft in the Life…