Lactose Free Pina Colada Rum Balls
Christmas time. The time of year where we indulge in treats one normally wouldn't during the year. As the saying goes, 'Treat yo'self'. I saw this recipe on Taste.com.au, but thought I would tweak it a little so I could actually enjoy one (or five!). So the recipe is as follows;
Ingredients
- 250g Pkt of Arnott's Arno Shortbread biscuits
- 450g can Crushed Pineapple in syrup (drained well)
- 105g (1 1/4 cups) Desiccated Coconut
- 320g can Pandaroo Sweetened Condensed Coconut Milk (found in the Asian food aisle)
- 60ml (1/4 cup) White Rum
- 375g Pkt White Chocolate Melts
- 170g (2 cups) Shredded Coconut (for decoration)
Method
- Place the shortbread biscuits in the bowl of a food processor & process until they are finely crushed. Transfer the crushed biscuit to a large bowl.
- Add desiccated coconut. Stir until well combined. Add the condensed milk, pineapple & rum. Stir until well combined. Place in the fridge for roughly an hour to firm up slightly.
- Roll level tablespoonfuls of the mixture into balls. Place, in a single layer, on a tray lined with baking paper. Place in the fridge for another hour to firm up slightly.
- Use a fork to dip the balls, 1 at a time, in melted chocolate. Roll the balls in shredded coconut & place back into the fridge to set.
Photo by: http://www.taste.com.au/recipes/pina-colada-rum-balls/kRaQh1wj