Coconut Cream Truffles

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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.

 

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