Coconut Rum Balls

Name: Coconut Rum Balls
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Indian, Asian
Ingredients: 315 milliliters flaked coconut; 30 milliliters confectioners sugar; 59 milliliters rum; 397 grams sweetened condensed milk; 340 grams package vanilla wafers, crushed; 237 milliliters finely chopped walnuts

Coconut Rum Balls is a vegetarian dessert. This recipe serves 5. One portion of this dish contains about 13g of protein, 41g of fat, and a total of 837 calories. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up coconut, condensed milk, walnuts, and a few other things to make it today. It is a rather inexpensive recipe for fans of Indian food.

Instructions

In a large bowl, combine crumbs, coconut, & nuts.

Ingredients you will need

Coconut

Nuts

Equipment you will use

Bowl

Add sweetened condensed milk & rum; mix well. Chill 4 hours.

Ingredients you will need

Sweetened Condensed Milk

Rum

Shape into 1- inch balls.

Roll in sugar. Store in covered container in refrigerator 24 hours before serving.

Ingredients you will need

Sugar

Roll

Equipment

Bowl

Ingredients

Servings:

315milliliters

flaked coconut 30milliliters

confectioners' sugar 59milliliters

rum 397grams

sweetened condensed milk 340grams

package vanilla wafers, crushed 237milliliters

finely chopped walnuts

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Leo Steen Saini Vineyard Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

Leo Steen Saini Vineyard Chenin Blanc

Like being transported to a spring meadow, this lovely wine displays enticing aromas of chamomile, lemon verbena, thyme and zesty citrus. On the long, refreshing palate, excellent natural acidity and wet gravel minerality bring beautiful energy to the wine, carrying flavors of green apple and Anjou pear to a bright, focused finish.