Getting into the groove of my kitchen in Paris with an easy, four-ingredient, no-cook recipe. If you’ve never experienced a typical studio kitchen, imagine a tiny cupboard with a microwave, an old-school induction hob and a fridge in it. The sink has to be covered by a large chopping board for prep space, and the metal around the hob stays circle-of-hell hot for at least an hour after cooking. Still, it’s the only way to figure out what you really need (and don’t need) to develop new recipes, and how long you can survive off purely cheese, bread and saucisson (three weeks).

This recipe is born out of the fact that I’m completely obsessed with coconuts. Not the oil – which is fine, albiet a bit overrated – but everything else coconut flavoured. Yogurt, milk, ice cream, Bounty bars, flour, cakes…just can’t get enough of this divisive fluffy tropical ball. These take a bit of cooling time but are crazy easy and ideal for a coconut fix.

In other news, I also learnt during this recipe that if you don’t have a can opener, jabbing the tin with the back corner of a kitchen knife should work eventually. Just don’t mash up your fingers in the process.

Makes 10 balls

Ingredients:

  • 125g desiccated coconut
  • 1 small can condensed milk
  • 150g dark chocolate
  • Salt flakes (I use Malden)

Pour most of the desiccated coconut into a bowl, saving two tablespoons aside for later. Gradually pour the condensed milk in, mixing until all the coconut is stuck together without any excess liquid. I used about a quarter of a can for this amount of coconut, but this can vary.

Roll the coconut mix into fat, round balls and place in the fridge for a few hours. Once they’ve cooled, break the chocolate into small pieces and melt by placing a glass bowl over a pan of simmering water. Continue to stir until it is completely melted, then add a pinch of salt.

Take the bowl of the heat and place one of the balls in the chocolate, rolling it around until its completely covered in glossy chocolate. Use a cocktail stick to remove the ball, then place it on a sheet of baking paper to harden. Remove the cocktail stick and blend over the hole with the still-warm chocolate.

Repeat this for all of the coconut balls, putting the bowl back on the heat every few minutes if it begins to cool and harden. Leave the balls in the fridge overnight, then before serving sprinkle them with salt flakes and the leftover coconut.

 

 

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