Prune Coconut Bonbons

These Prune Coconut Bonbons Are a Chocolate-Covered Treat With a Fruity Center

Chocolate-covered fruit and stuffed-date candies have become social media favorites for good reason: they’re easy to make, endlessly customizable and very hard to resist. These Prune Coconut Bonbons from Jaine Mackievicz bring California Prunes into the mix. They are deliciously filled with a creamy coconut filling and coated with a crisp dark chocolate shell.

They are inspired in part by the Brazilian chocolate-coconut candy Prestígio. Each California Prune is opened and filled with a simple coconut mixture before being chilled and dipped in melted chocolate. The prune’s naturally sticky texture helps cradle the filling. And its gentle sweetness means the coconut center doesn’t need added sugar.

Coconut and California Prunes Make a Natural Pair

The prunes bring a soft, chewy texture and gentle natural sweetness that works especially well with coconut.

In fact, the filling itself doesn’t need added sugar. A mixture of desiccated coconut, coconut milk powder, coconut oil and coconut milk creates a creamy center, while the prune adds sweetness and helps hold everything neatly in place.

Then comes the dark chocolate shell, which gives each bonbon a satisfying snap and balances the fruity coconut center.

Chill, Dip and Serve

The technique is straightforward. Fill the prunes, chill them briefly so they firm up, dip them in melted chocolate and refrigerate until the coating sets.

A sprinkle of coconut on top lets everyone know what’s waiting inside.

Serve the bonbons cold for the full mix of textures: crisp chocolate, creamy coconut and chewy California Prune. Stored in an airtight container in the refrigerator, they keep for up to five days, though they’re at their best within the first three.

They’re nostalgic and a little unexpected. And exactly the kind of two-bite treat that shows California Prunes can hold their own in the latest chocolate-covered snack trend.

Prune Coconut Bonbons

Jaine Mackievicz

Chocolate-covered coconut candies are one of those sweets that instantly pull me back to childhood. In Brazil, we had our version of a Mounds Bar, called Prestígio, with its soft coconut center and dark chocolate shell. My recipe keeps that memory but gives it a fruitier center by tucking the coconut filling inside California Prunes before dipping everything in chocolate. The prunes bring their naturally sticky texture and enough gentle sweetness to carry the coconut, so the filling does not need added sugar. They are cold, snappy, creamy, and so easy to make. Makes 20.

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

Chill Time 20 minutes mins

Total Time 45 minutes mins

Course Dessert, Snack

Cuisine Brazilian

Servings 10 servings

Calories 323 kcal

Equipment

• mixing bowl
• Saucepan
• Heatproof bowl

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 cup finely grated unsweetened desiccated coconut 80g
• 3 TBSP coconut milk powder or regular milk powder | 24 g
• 2 TBSP refined coconut oil melted | 28 g
• 3 TBSP full-fat coconut milk 45 g
• 20 large pitted California Prunes 180-220g
• 1 1/2 cups dark chocolate chips or chopped dark chocolate bar 255 g

Instructions

 

• In a bowl, combine the desiccated coconut, coconut milk powder, melted coconut oil, and coconut milk until the mixture comes together into a soft, spoonable dough. Set aside.
• Slice each prune lengthwise without cutting all the way through, leaving one side attached so it opens like a little shell.
• Portion the coconut filling into 20 small mounds, about 1 teaspoon each.
• Fill each prune with the coconut mixture, pressing it gently so the filling sits snugly inside. Arrange the filled prunes upright on a plate and freeze for about 10 minutes, just until firm.
• Melt the chocolate in a heatproof bowl set over a bain-marie or in the microwave. If using the microwave, heat in 30-second intervals, stirring well between each one. For this amount, 3 to 4 intervals should be enough.
• Using a fork, dip each chilled bonbon into the melted chocolate, turning to coat. Tap gently to remove the excess, then scrape the fork against the edge of the bowl before setting each bonbon on a parchment-lined tray. Sprinkle with a little coconut while the chocolate is still wet.
• Chill in the refrigerator until the chocolate is set. Serve chilled.

Notes

Store in an airtight container in the refrigerator for up to 5 days. Best enjoyed within the first 3 days, while the chocolate shell is firm and the coconut filling stays fresh.
If you cannot find desiccated coconut, use regular coconut flakes and pulse them in a blender or food processor 4 to 6 times, just until fine. Unsweetened is ideal, but sweetened coconut also works; the bonbons will be a bit sweeter.

Nutrition

Serving: 2candiesCalories: 323kcalCarbohydrates: 28gProtein: 4gFat: 23gSaturated Fat: 17gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 1mgSodium: 18mgPotassium: 390mgFiber: 6gSugar: 15gVitamin A: 166IUVitamin C: 0.3mgCalcium: 31mgIron: 4mg

Keyword chocolate dipped coconut candy, coconut bonbon, Mound’s Bar, Prestígio

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