Coconut Chocolates

O Meu Tempero
Coconut Chocolates


If you are looking for inspiration for making sandwiches, consider this recipe a good starting point: Rye bread is spread with cheese then layered with arugula, grated cooked beet (either boiled or roasted, and you can buy these in vacuum packs at the supermarket) and carrot, and sliced chicken "ham." Of course, this idea can be endlessly adapted with your own favorite types of bread, cheese, vegetables, and deli meat, but the beets do make for an interesting addition.


100 grams dry coconut (grated)
40 grams condensed milk
200 grams baking chocolate (melted)


1In a bowl, mix the coconut with the condensed milk.
2Shape into small balls and place on a baking sheet lined with parchment paper.
3Refrigerate to harden slightly.
4Melt the chocolate in a double boiler and stir several times. Remove from heat once completely melted.
5Place a coconut ball on a toothpick and turn in the melted chocolate to cover evenly. Repeat with the other balls.
6Carefully place each ball with toothpick on the baking sheet.
7Refrigerate until set.
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