Ok, anyone who knows me, also know that I am not a patient person. I don’t do much baking for that reason. I am not a phenomenal cook, but I do like to cook. I love to experiment and see what happens, but I am HORRIBLE at following directions, including recipes. This was the result of a mistake gone right.
I like SIMPLE! Most of my “go to” meals are 5 ingredients or less, don’t get measured and take less than 10-20 minutes to throw together. If it requires more thought than that, I typically get lost somewhere along the process. That is exactly what happened on Monday when I set out to make these.
I sat down to attempt to make a recipe I saw on Fast Paleo for a coconut truffle, yet in my haste to juggle my kids, finish homework, make dinner and divide my fighting children so that no one injured anyone else… I missed an entire step in the recipe and thought all was lost.
Instead of scrapping the work (primarily because I’d been working on this for 4 hours already), I decided to attempt to make it salvageable. The result? Probably my kids new favorite snack. I only wish they weren’t so time consuming.
We love dinosaurs in our house and I called these Mussaurus (Moo-saur-us) eggs because this prosaurapod laid 1 inch long eggs and frankly I didn’t want to make a 6 inch wide cookie!
As I mentioned this was supposed to be a coconut cream truffle, you can find the original recipe here. I have been on a quest to make some of the things we’ve found at the health food store that my kids liked, but make them better and cheaper at home. So I have been playing with baking techniques that I am not very familiar with.
This required something that fascinated me in it’s simplicity, I made “sweetened condensed milk” myself with coconut milk and raw honey. You know, instead of buying a can of the disgusting alternative sold in the grocery store… which is what I would have done in the past.
So here goes:
1 can of coconut cream – this has to be FULL fat coconut milk or coconut cream, not the light kind.
3 tbs of raw honey,
shredded coconut (unsweetened),
1 tbs butter,
½ tsp vanilla extract
mix the coconut cream and the honey in a sauce pan
bring the mixture to a boil then simmer it for about 2 hours, stirring once in a while with a whisk.
As it simmers the mixture will continue getting thicker and after 2 hours it should be thick enough so that it does not run off the spoon easily.
add the butter and vanilla and cook for about 5 minutes stirring so it does not burn. (here is where I messed up the original recipe, I was supposed to also add 1/2 cup of shredded coconut which I omitted; so from here on out is how I recovered:)
remove from the stove and let it cool in the fridge for another 2 hours.
After it cooled for 2 hours, I added the coconut. But instead of 1/2 cup I added as much as was necessary to make it thick enough to roll into balls with my hands ( I think I used about 1.5 cups). Once I rolled them into balls I rolled them in extra coconut.
They were quite soft at this point so I refrigerated them again overnight. By morning they had firmed up and were delectable. They were more of a macaroon than a truffle, but what I loved about them was that their texture and consistency reminded me of the Marzipan my grandmother made when I was a kid.
This recipe made approximately 8-10 One inch balls, so the biggest problem was not having enough. One of the things I’m going to now play with is letting that cream condense in the crock pot rather than having to watch the stove! I’ll let you know how that works out!