Coconut Ball

Combine all ingredients well in a medium saucepan

Don't stir; let it simmer until the mixture thickens, then remove from heat

Allow to cool slightly and work the mixture with your hands, stretching and folding gently, until it becomes white, dull, and firm

Divide into three parts and stretch quickly, until it reaches a thickness of 2 cm

Cut with scissors into 1.5 cm pieces

Spread onto trays and let dry for about 3 hours

Wrap in special paper for coconut balls or store in an airtight container

You'll end up with 500g of coconut ball

Variations: You can vary the flavors by adding (before bringing to a boil) 5 tablespoons of toasted almond butter, or 5 tablespoons of cocoa powder, or, instead of coconut milk, 1/2 cup strawberry syrup

With the same recipe, you can also prepare the cold coconut ball: simply roll in fresh grated coconut when cutting the ball and then refrigerate it in an airtight container.