Serves 1
Directions
- 1Mix sweetened condensed milk, butter, and desiccated coconut in a pot over medium-low heat.
- 2Stir until the mixture is thick and no longer sticks to the pan.
- 3Pour the mixture onto a cling film-covered plate and let it cool.
- 4Grease hands with cooking oil, shape the mixture into small balls, place on baking paper, and refrigerate.
- 5Combine sugar, water, and white vinegar in a pot and heat on medium-high until the mixture turns amber.
- 6Dip the cooled coconut balls into the hot caramel using a toothpick or fork.
- 7Place the coated balls on baking paper and leave them to harden.
Ingredients
- 397 g sweetened condensed milk
- 40 g unsalted butter
- 85 g dessicated coconut
- 210 g granulated sugar
- 125 ml water
- 1/2 tsp white vinegar
- cooking oil (optional)
Equipment
potspatulacling filmplatebaking paperbaking traytoothpickfork
Tips
- Covering your plate with cling film makes transferring the sticky coconut mixture easier.
- Greasing your hands with cooking oil prevents the coconut mixture from sticking while shaping.
- Refrigerating the coconut balls is optional but makes it easier to coat them in the melted sugar.
- The vinegar helps prevent the sugar from crystallizing.
- During the caramel-making step, do not touch or stir the mixture.
- To clean hard sugar from the pot, fill with water, boil, and stir; once the sugar has melted, you can discard or add tea bags/coffee to the water to make caramel tea or coffee.
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