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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
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.
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.
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.