Description
Soft, chewy coconut balls with a tangy rhubarb center — a sweet-tart bite of bliss in every mouthful.
Ingredients
- Fresh rhubarb (or rhubarb compote)
- Shredded coconut
- Condensed milk
- Almond flour
- Vanilla extract
- Lemon zest
- Pinch of salt
- Extra shredded coconut for rolling
Instructions
- Cook chopped rhubarb with a little sugar until soft and jam-like; let cool completely.
- In a bowl, mix almond flour, shredded coconut, condensed milk, vanilla, lemon zest, and salt until sticky.
- Take a tablespoon of mixture, flatten slightly, and place a small dollop of rhubarb filling in the center.
- Gently close and roll into a ball, sealing the filling inside.
- Roll each ball in extra shredded coconut to coat evenly.
- Chill in the refrigerator for at least 30 minutes to firm up.
- Serve cold or at room temperature for the perfect chewy-tart treat.
Notes
- Ensure the rhubarb is cooked until soft for the best texture.
- Adjust the sweetness by varying the amount of sugar used with the rhubarb.
- These bliss balls can be stored in the refrigerator for up to a week.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Fusion
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 8g
- Sodium: 10mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg