Coconut Custard Balls

Christmas desserts are the pinnacle of indulgence and delight. From the warm, buttery scent of freshly baked sugar cookies to the rich, velvety texture of a decadent cake, these treats bring joy to every festive gathering. The sight of a beautifully decorated gingerbread house can transport us back to childhood, while the taste of a spiced fruitcake can evoke memories of Christmases past.

And while not everyone may have time to prepare grandiose desserts for the holidays, these will do the trick and within less than an hour, including chilling time, be ready on the Christmas table!

Both kids and adults of all ages will surely find themselves unable to resist the temptation of indulging in these delectable bite-size treats that look as if they were magically bestowed upon them by the whimsical and surprising snowfall on Christmas Eve. The enchanting allure of these mini delights is simply undeniable, beckoning everyone to take a bite and savour the sweet essence of the holiday season.

Mix 50 ml of milk with vanilla pudding mix and sugar, and simmer the rest of the milk until it boils. Then remove the pot from heat, slowly add in the pudding while stirring and return to low heat. Cook while stirring for another 3-4 minutes until it thickens, then add in diced room temperature butter and white chocolate.

Stir the custard until incorporated, then add in ground biscuits and 70 g of shredded coconut, then mix until combined.

Shape into small balls, roll into the rest of of shredded coconut and refrigerate for 30 minutes.

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Coconut Custard Balls

Yield: 5

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Ingredients

• Vanilla pudding mix - 37 g
• Milk - 50 ml + 250 ml
• Granulated sugar - 4 tablespoons
• Shredded coconut - 70 g + 40 g
• Biscuits - 100 g
• White chocolate - 50 g
• Butter - 50 g

Instructions

1. Mix 50 ml of milk with vanilla pudding mix and sugar, and simmer the rest of the milk until it boils. Then remove the pot from heat, slowly add in the pudding while stirring and return to low heat. Cook while stirring for another 3-4 minutes until it thickens, then add in diced room temperature butter and white chocolate.
2. Stir the custard until incorporated, then add in ground biscuits and 70 g of shredded coconut, then mix until combined.
3. Shape into small balls, roll into the rest of of shredded coconut and refrigerate for 30 minutes.

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