Coconut Candies with Honey
Baking and Desserts • Pan-Asian
Description
You can skip the chocolate coating, or you can melt some good dark chocolate and drizzle it over the candies for extra flavor (but it will also add more sugar), so keep this in mind when preparing.
Ingredients
- Desiccated coconut 5 oz
- Honey 5 teaspoons
- Coconut Milk 3 tablespoons
- Cocoa Powder 4 tablespoons
- Cocoa Powder 4 tablespoons
- Water 0 fl oz
Step-by-Step Guide
Step 1
Melt the cocoa butter, coconut oil, and honey (if too thick) in a water bath.
Step 2
Mix the liquid ingredients with the shredded coconut, stirring well (leave one teaspoon of honey for the coating).
Step 3
Distribute the coconut mixture into silicone molds, pressing down firmly, and place in the freezer for 20–30 minutes.
Step 4
Dissolve the cocoa with water and honey until smooth. Remove the cooled candies and dip each one in the chocolate. Store in the refrigerator.
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