½ cup Desiccated Coconut

½ cup Melted Coconut Cream

½ cup Coconut Milk

2tsp Rice Malt Syrup

½ bar Melted Chocolate (ideally 100% or 99%)


  • For a richer flavour, dry fry the Dessicated Coconut for two minutes
  • In a bowl, add all the ingredients, except the choccie and mix well
  • Spread the mixture evenly in a baking tray and let it set in the fridge for an hour
  • Over a pot of simmering hot water melt your Chocolate
  • Roll the mixture into 12 truffle sized balls and cover in the melted choccie

Makes: 12 coconut-y bombs