Prune Coconut Bonbons
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.
Equipment
- mixing bowl
- Saucepan
- Heatproof bowl
Ingredients
- 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.
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