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  • Prep
    30 min
  • Total
    38 min + cooling time
  • Servings
    24 balls

Ingredients

  • 125 mL (1/2 cup) instant custard powder
  • 30 mL (2 tbsp) maple sugar
  • 375 mL (1 ½ cups) Dairyland 3.25% lactose free milk
  • 125 mL (1/2 cup) shredded coconut
  • 60 g (1/4 cup) Graham flour
  • 225 g (1/2 lb) dark chocolate, chopped

Directions

  1. Pour the instant custard powder and sugar in a pot set over medium-low heat. Slowly add the Dairyland lactose free milk, whisking until mixture thickens. 
  2. Remove mixture from heat and stir in shredded coconut and Graham flour. Let cool in fridge for at least 1 hour. On a working surface, roll mixture into 1-inch balls.
  3. Melt the chocolate in a double boiler set over low heat. Once melted, use a fork to dip the balls into the chocolate. Place them on a lightly greased parchment paper and let cool until chocolate hardens.
  4. Sprinkle with coconut if desired. Serve.

Products in this recipe