My dad absolutely loves coconut. I thought it would be a nice treat to make him a little something special for Christmas Eve dinner. Something with coconut. I liked this recipe that I found because it makes a small batch. I managed to get 9, but the recipe states it makes 12.
I adapted the recipe to fit the needs of my kitchen pantry. Well actually, the fridge to be specific. The original recipes called for coconut milk. One, I don’t like coconut milk, and two, I am not going to buy it when a recipe calls for two tablespoons of it.
So I just used 2% milk. Now if you are a vegan, that would not work since milk is dairy, but since my dad is definitely not, I knew it wouldn’t matter.
They came out so good that I brought them to my dad on Saturday. I couldn’t wait for Christmas eve.
Adapted from The Kitchn
- 1¾ cups unsweetened shredded coconut, divided
- 2 teaspoons coconut oil
- 3 tablespoons pancake syrup
- 2 tablespoons unsweetened coconut milk
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon sea salt
- Place 1 cup of shredded coconut in a food processor along with the coconut oil. Process on high speed, scraping down the sides periodically, until it reaches a spreadable, paste-like consistency. (It does not have to be completely smooth like butter; some texture is good.)
- Add the syrup, milk, vanilla, cinnamon, and salt and process until well combined. Add ½ cup plus 2 tablespoons of shredded coconut and pulse until just combined.
- Shape the mixture into 12 (1-inch) balls and coat with the remaining shredded coconut. Refrigerate for at least an hour and up to a week. Bring to room temperature before eating.
Dad loved them! And mom snuck a taste of one and liked them too.
Enjoy your Sunday!