Wendy's Kitchen Table
Tropical Coconut Balls
NOTE:
Use any plain sweetened biscuit such as milk coffee, superwines, milk arrowroots.
It is very important to drain and squeeze pineapple until there is no liquid left otherwise your balls will be too wet and soggy.
These freeze well and I actually like eating them straight from the freezer!
Have fun making these tropical balls with your children these school holidays.
Makes 24 balls
INGREDIENTS
250g pkt Marie Biscuits*, crushed to a fine crumb
395ml can sweetened condensed milk
450g can crushed pineapple, drained and squeezed*
1 ½ cups shredded or desiccated coconut
METHOD
In a large bowl combine the biscuit crumbs, condensed milk, pineapple and ¾ cup coconut together. Place in the fridge to firm up for 20 minutes.
Then roll level tablespoons of mixture in the remaining coconut to form neat balls and store in an airtight container in the fridge. Refrigerate for 1 hour before serving.
