Soft coconut balls with condensed milk: you only need four ingredients

Tip: tap a step to mark it as done.

1. Grind the ladyfingers

   5 min

   Grind the ladyfingers into fine crumbs in a blender. If you don't have a blender, place them in a plastic bag and crush them with a rolling pin.

2. Mix the ingredients

   5 min

   Place 200 g coconut and the ladyfinger crumbs in a bowl, pour in the sweetened condensed milk and rum, and stir with a wooden spoon to make a thick, sticky mixture. If it is too loose, stir in another tablespoon of coconut.

3. Chill until firm

   1 hr

   Cover the bowl and refrigerate for an hour. The mixture will firm up enough to shape without sticking to your hands.

4. Shape the balls

   25 min

   Pour the coconut for coating into a shallow bowl. Dampen your hands with cold water, shape the mixture into walnut-sized balls, about 2.5 cm across, and immediately roll them in the coconut.

5. Store in the refrigerator

   5 min

   Place the balls in paper candy cups or in a container in a single layer and refrigerate. They will keep in a sealed container for about two weeks.

Tip: You can press a well-drained canned sour cherry into the center of each ball; eat these within five days. For children, replace the rum with rum flavoring and two tablespoons of milk.

This recipe was translated from the Slovak original: Vláčne kokosové guľky so salkom: vnútri mäkké ako plnka z Bounty a stačia na ne štyri suroviny