Caribbean Chocolate Coconut Balls

Ingredients

In this Caribbean adaptation of Arancini al cioccolato, we have replaced the traditional Italian rice with a rich and creamy chocolate filling. Additionally, we have incorporated the tropical flavors of coconut to give it a distinct Caribbean twist. The use of coconut adds a unique texture and flavor profile to the dish, making it a delightful treat that captures the essence of the Caribbean. We alse have the original recipe for Arancini al cioccolato, so you can check it out.

• 200g (7oz) dark chocolate, chopped 200g (7oz) dark chocolate, chopped
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 2 cups (160g) shredded coconut 2 cups (160g) shredded coconut
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 9g
• Carbohydrates (total, sugars): 18g, 14g
• Protein: 2g
• Fiber: 3g
• Salt: 0.02g

Preparation

1. 1.
   In a saucepan, heat the coconut milk over medium heat until it starts to simmer.
2. 2.
   Remove the saucepan from heat and add the chopped dark chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
3. 3.
   Add the sugar and vanilla extract to the chocolate mixture. Stir until well combined.
4. 4.
   Transfer the chocolate mixture to a bowl and refrigerate for about 2 hours, or until it becomes firm.
5. 5.
   Once the chocolate mixture is firm, take small portions and shape them into balls.
6. 6.
   Roll each ball in the shredded coconut until fully coated.
7. 7.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
8. 8.
   Fry the coconut balls in batches until they turn golden brown and crispy.
9. 9.
   Remove the balls from the oil and place them on a paper towel-lined plate to drain excess oil.
10. 10.
    Serve the Caribbean Chocolate Coconut Balls warm or at room temperature.

Treat your ingredients with care...

• Coconut — Make sure to use unsweetened shredded coconut for this recipe to balance the sweetness of the chocolate filling.

Tips & Tricks

• For an extra tropical twist, you can add a teaspoon of rum to the chocolate mixture before refrigerating.
• If you prefer a smoother texture, you can blend the shredded coconut in a food processor before rolling the balls.

Serving advice

Serve the Caribbean Chocolate Coconut Balls as a dessert or a sweet snack. They can be enjoyed on their own or paired with a scoop of coconut ice cream for an extra indulgence.

Presentation advice

Arrange the Caribbean Chocolate Coconut Balls on a platter and garnish with fresh mint leaves or a sprinkle of powdered sugar for an elegant presentation.