At first I thought I’d name this dessert a “Poor man’sRaffaello”. But the moment I tasted it, I knew it was a rich man’sRaffaello and even better. Honestly – this recipe is so delicious andabsolutely effortless. It contains only 4 ingredients and tastes heavenly. Ifyou want, you can put an almond in the center of every ball and roll the ballsin coconut flakes. I went the easy way and even then I was really satisfiedwith the result.
PS! Before you start making this dessert, be sure thecoconut milk can has been in the fridge overnight.
about 22-23 medium truffles
- 14 oz / 400 g canfull fat (!) coconut milk
- 3 heaping Tbsp powdered sugar
- (½ tsp powdered vanilla sugar)
- 3 oz / 80 g coconut flakes
- 3 ½ oz / 100 g almondflakes
- + some coconut flakes for dipping the truffles
Take the coconut milk can out of the fridge andflip it upside down. Open the can, pour away the liquid or keep it for some other food. Scoop the hardened coconut cream out of the can into a deep bowl.Add sugar(s) and mix lightly with a fork. Add coconut flakes and slightlycrushed almond flakes. Mix with a fork, taste and add more sugar if needed. Form little balls out of the mixture. Roll them in coconut flakes. Store in the fridge.