These balls of coconut sweetness require a minimum of invested time compared to how absolutely delicious they are.
Some recommendations to try:
- Use 1t of cardamom instead of the 0.5t
- Add a tablespoon of vanilla (or another type) extract to the condensed milk while cooking
- Toast the 50g of coconut in which you’ll be rolling the fudge balls
- Instead of rolling the fudge balls in coconut, roll them in raw sugar
If you don’t like coconut, you’ll obviously not enjoy these. Believe it or not, someone once commented to the Feral Cooks that they didn’t like one of our chocolate-based deserts because…they don’t like chocolate. Go figure.
This recipe is from cook and food writer Meera Sodha.
What you’ll need
- 400ml (one 14-oz can) condensed milk
- 0.5t ground cardamom
- 250g (9 oz) unsweetened desiccated coconut
What to do
Pour the condensed milk into a non-stick saucepan over low heat. Stir frequently and scrape the bottom of the pan with a silicon scraper so the milk doesn’t stick.
When the milk comes to a simmer—this will take a fairly long time over medium-low heat—add 200g (7 oz) of the coconut and the cardamom. Keep stirring over a low heat until the mixture starts to look like dough. You’ll know it’s ready for rolling when you can mash it into a rough ball with the scraper. When it’s doughy enough to roll, transfer the mixture into a heatproof bowl to cool.
Put the unused coconut into a high-rimmed small plate or shallow bowl.
When the fudge is cool enough to roll, pinch off enough to roll into a one-inch ball and roll it in the coconut on the plate. Repeat until you’re out of fudge.
These will keep in a container in the refrigerator for up to a week, though it’s doubtful they’d last that long.
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