Raffaello Coconut Candy Dessert

Name: Raffaello Coconut Candy Dessert
Ingredients: 200 g coconut; 50 g coconut; 400 g thick condensed milk; 150 g roasted hazelnuts (unsalted)

Dessert - Raffaello Coconut Candy Dessert by Eliza A. - Recipia

Raffaello coconut candy dessert is made from coconut and thick condensed milk, a soft mixture with one roasted hazelnut in each ball. The balls are rolled in coconut and ready to put on a platter. Preparation: 20 minutes. Cooking: 0 minutes. Resting: 15 minutes. Total time: 35 minutes. Servings: 10. About 400 kcal and 7 g protein per serving.

Ingredients

200 g coconut
50 g coconut
400 g thick condensed milk
150 g roasted hazelnuts (unsalted)

Preparation

1. In a bowl, combine 200 g coconut and 400 g thick condensed milk, then stir with a spoon until well mixed. 2. Cover the bowl with cling film and set the mixture aside for 15 minutes. 3. With wet hands, take a little of the mixture, place one unsalted roasted hazelnut from the 150 g in your palm and form a ball. 4. Roll the balls in the 50 g of coconut and place them on a platter.

Notes

I drink them with black tea without sugar. The 15 minutes under cling film is the step people rush most often. If the mixture is too soft after resting, chill it for a few minutes in the fridge before forming the balls. Use thick condensed milk, not the one for coffee, which is too runny and won't hold its shape. If you don't want hazelnuts, use 150 g of roasted unsalted cashews instead, and form the balls the same way. The dessert contains milk, hazelnuts and coconut, so it is not for people allergic to them. Kept in a closed container in the fridge, they keep for up to 3 days.