Coconut Cream Truffles
1 can of good quality, preservative-free Coconut Cream (400ml)
3 Tbsp (45ml) raw honey
1 Tbsp (15ml) good quality butter
1 – 1 ½ cup (250-350ml) organic fine desiccated coconut (unsweetened)
½ tsp (2.5ml) vanilla
Extra coconut for rolling
Mix coconut cream and honey in a saucepan.
Bring to a boil and then simmer the mixture for about 2 hours, until the mixture is thick and a light caramel color.
Add the butter, coconut and vanilla.
Cook and stir constantly for about 5 minutes until mixture is very thick.
Remove from the stove and let it cool.
Place in fridge for about 2 hours.
Measure about 10ml of mixture and roll into balls. A melon baller works well to measure with.
Roll each ball in coconut.
Store in the fridge or freezer.
Makes 25-30 truffles.