For the holiday season and I wanted to make something a little special to share with our friends and colleagues. One of my favorite treats is these chocolate coconut balls which always remind me of Christmas at home in Australia. We’ve always called them rumballs, even though this recipe doesn’t include any rum! They are easy to make and don’t require any baking, which is perfect for our little oven-free kitchen. In Japan, most of these ingredients can be found at international food store Kaldi, konbinis and supermarkets. Over the weekend I put on some carols and made a few hundred of these tasty little sweets. Yum!
Serves: About 40 balls
1 packet (250g) milk arrowroot biscuits (plain biscuits from the konbini work well)
1/3 cup (40g) cocoa powder
1/2 cup (45g) desiccated coconut (plus a little extra for rolling the balls in)
1 tin (397g) condensed milk (is made by Morinaga and comes in both cans and tubes; ask for kondensu miruku or look for 森永ミルク in the coffee section of the supermarket)
Crush the biscuits and place into a mixing bowl.
Add the cocoa and coconut, stir together and add the condensed milk.
Take a small amount of mixture and roll into a ball, then roll through the extra coconut.
Continue with the rest of the mixture, place on a plate and chill in the fridge for 30 minutes.