Melt the coconut milk and coconut oil together over a low heat, then leave to cool slightly. Next, ‘thicken’ the mixture with desiccated coconut. The mixture mustn’t become too dry, but should resemble a loose porridge.
Season the mixture with honey and a pinch of salt, then chill overnight or place in the freezer for about an hour.
Shape the mixture into about 20 small balls, or alternatively into bars (in which case you’ll get about 16 pieces).
Shape the mixture into about 20 small balls, or alternatively into bars (in which case you’ll get about 16).
Melt the chocolate over a low heat, then dip the coconut balls or bars one at a time into the chocolate using a fork, and place on a tray lined with baking paper. Chill the coconut balls until the chocolate has set.
Help yourself and enjoy!
If you add a little coconut oil to the chocolate whilst it is melting, the layer of chocolate around the coconut balls will be thinner and the chocolate will have a glossier finish once it has set.
