Coconut and lemon snowballs

Ingredients

• 3 cups shredded coconut
• ½ cup icing sugar
• ½  cup sweetened condensed milk
• ¼ cup butter, melted
• Zest of 1 lemon
• Juice of ½ Lemon
• 200g white chocolate, melted
• 1tbsp pink peppercorns, crushed

Method

1. In a large bowl, combine the coconut, icing sugar, sweetened condensed milk and melted butter.
2. Add the lemon zest and juice, mix well.
3. Make small balls of the mixture and place on a baking sheet.
4. Freeze the balls for about 2 hours.
5. Melt white chocolate in the microwave or a bain-marie.
6. Dip your now cooled coconut balls into the white chocolate.
7. Sprinkle your crushed pink peppercorns over the truffles whilst the chocolate is still melted.
8. Refrigerate the coconut truffles and serve cold.

This recipe first appeared in Gourmet Today magazine, December, 2018.