Popping coconut snowballs

  • Petit four
  • 80
  • 20 minutes

These simple coconut sweets from Graham Campbell are turned into surprising mouthfuls with the addition of popping candy, making them the perfect edible Christmas gift or petit four. Made with store cupboard ingredients including icing sugar and condensed milk, they could easily be whipped up for a bit of Christmas baking.

First published in 2015
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Ingredients

Metric

Imperial

  • 100g of popping candy, plain or chocolate
  • 230g of butter
  • 550g of desiccated coconut
  • 230g of icing sugar
  • 397g of condensed milk

Method

1
Place a pan over a medium heat and melt the butter. Once melted, remove from the heat
2
Mix the desiccated coconut, condensed milk and sugar together in a bowl. Pour in the melted butter and stir to combine
3
Divide and roll the mixture into lots of little balls, roll in the popping candy and leave to set in the fridge until firm. These will last for 3-4 days in the fridge
  • 100g of popping candy, plain or chocolate
First published in 2015
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Despite his relatively young age, Graham Campbell possesses the gastronomic confidence and assured touch of a seasoned pro.

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