Coconut & Prune Truffles Recipe
Recipe
Ingredients:
- 24 ounces large pitted prunes
- 1 lb grated coconut (I measured: one coconut yields about 1 lb of grated coconut)
- ½ lb sugar
- 2 egg yolks
- ½ cup water
- 1 box clove (whole)
Recipe Directions:
- Choose only the moist prunes and form them into boat shapes.
- Prepare the filling: melt the sugar in the water in a saucepan on low heat, then add the coconut and the egg yolks.
- Mix well and cook for about 10 minutes, stirring from time to time with a wooden spoon.
- Stuff the prunes with the coconut sweet while it’s still warm and stick a clove in the center of each truffle to form the pupil of the eye.
- Serve in small paper cups, which you should be able to find in better cooking stores or party favors shops in the US.
- An alternative filling I like very much is coconut kisses.
- Prepare the recipe, but instead of making the little balls use it to fill the prunes.
In Brazil, everyone knows you’re not supposed to eat the clove, but you might want to tell your guests that they’re in the sweets as a decoration only!
