My kids used to love singing ‘You put the lime in the coconut and drink it all up’ with full on Jamaican accents I might add. Hilarious and a great memory for me. Whenever I have lime and coconut, it takes me back to those good ole days with them in the back of the car while we barrelled along to somewhere belting out that song. BUT I digress! These truffles are not dairy free, though they do contain a good whack of coconut cream. Best to purchase AYAM brand coconut cream, refrigerate it over night and then just remove the top solid layer for the best texture in these little delicious and pretty awesome morsels...beautiful for gifting, but best kept in the fridge until you are ready to serve them or gift them. Merry Christmix!
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- 60 g coconut cream
- 30 g butter
- 250 g white chocolate, in pieces
- 1 lime, zest only, finely grated
- 2 tsp white rum (optional)
- 2 tbsp Vanilla - Bean Paste vanilla bean paste BUY
- Additional white chocolate (around 200g)
Place all ingredients except second batch of chocolate into TM bowl and cook 8 min/50℃/speed 1.
Pour into a flat plastic tray and refrigerate for several hours until completely cold and solid.
Roll rounded teaspoons of mixture into balls and place in a single layer on a lined tray. Return to fridge.
Melt extra chocolate and dip truffles into melted chocolate and coat completely. Place onto a wire rack with paper underneath to catch drips. You can then return the drips to the bowl and re-melt if necessary.
Refrigerate for at least 4 hours or until firm, but keep in the fridge until gifting or service.