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Easy Coconut rice balls with chocolate sauce
Ingredients coconut balls:
- 140g Thai sticky rice
- 200g desiccated coconut
- 1 tsp vanilla extract
- 80g icing sugar
- 30g melted coconut oil
Ingredients cocolate drizzle:
- Hazelnut chocolate (recipe here)
- Or any cooking cocolated melted in a bain marie (like in this recipe)
Cook the Thai sticky rice in water for 15 minutes (basically follow package instructions).
Put it into a medium to large size bowl and let the rice cool down for a bit until it's ok to handle with your hands. Melt some coconut oil (unless your kitchen is warm enough, then the coconut oil will be liquid anyway), pour it into the bowl and then add 140g desiccated coconut (save roughly 60g for later) vanilla extract and icing sugar . Mix together well until you get a sticky, dough-like substance and start making coconut balls. Roll the balls in the remaining desiccated coconut so they are nicely covered.
Serve with some melted chocolate drizzled over it. Mhmmm, I could go loco for these!
If you like to make your own chocolate to drizzle over your coconut balls try this super easy hazelnut chocolate recipe. It only takes 5 minutes and you can chill the rest in ice cube moulds for whenever you need a chocolate kick.
More Baking, Desserts & Vegan Ice Cream