Coconut balls Raffaello-style, bring a creamy, coconut-filled bite with a hidden almond crunch inside. They’re the ideal indulgent treat perfect for gifting, entertaining, and devouring.
However, our version is laser-focused on the best part – the smooth, coconutty filling, with just a hint of crunch from an almond hidden inside.
| Preparation | Cooking | Servings |
| 5 min | 60 min | 15 |
If you grew up loving those Raffaello coconut balls with their creamy, almond-filled center, our recipe will bring this classic flavor straight into your kitchen.
Ingredients:
Way of preparation
Step 1
In a medium-sized bowl, pour 10 tablespoons (~150 milliliters) of milk. Add the pudding mix (powder) and sugar. Mix well until integrated. (Alternatively, do this step in a pot over a low temperature.)
Step 2
Pour the remaining milk into a large pot and bring to a boil on medium. Then, bring the temperature down to the lowest setting, and slowly add in the pudding mixture, mixing it as you go. Mix thoroughly and frequently until the pudding forms (about 7-10 minutes). Remove off heat and let cool.
Step 3
When the pudding is lukewarm, add butter, and 7 ounces (200 grams) of shredded coconut (coconut flakes). Continue stirring everything until you get one smooth, thick, sticky mass. Transfer to fridge and cool down completely (30-60 minutes).
Step 4
Pour the remaining shredded coconut on a plate. Take the batter out of the fridge and form balls. (The size of each bowl should be between a large marble and a ping pong ball; the smaller the better.) Push an almond into each ball, close it up, and then dip each coconut ball in shredded coconut.
Serving:
Serve 2-3 Raffaello balls per person along with coffee, or a refreshing drink.
Storing:
After the coconut balls firm up, transfer them to an airtight box. Keep in a dark, cool place, or the fridge for up to 5-7 days.