Fit for a Queen

‘Coconut balls are so popular at Christmas here and we made a variety of gluten free balls during our show.  We used mashed potato to make a few batches and also some dark chocolate and tahini coconut cake pops.’

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A selection of Coconut Balls, Lifestyle&Co TVM2 every afternoon

For the White Tropical Coconut Balls you will need:
3 cups mashed potato
3 cups coconut
5 tablespoons honey
1/2 packet of dried pineapple
1/2 vanilla pod
grated zest of 1/2 lemon
a pinch of cinnamon
2 cups coconut to finish off the balls

Mix all the ingredients together. Blend to a puree using a hand blender. Leave the mixture in the fridge for an hour. Form balls and roll in coconut. Leave in the fridge for a few hours or overnight before serving.

For the chocolate Coconut balls you will need:
3 cups mashed potato
3 cups coconut
1/2 cup cocoa powder
3 tablespoons honey
150g dates
half a pod vanilla
1/4 teaspoon mixed spice
And to cover: 2 cups coconut

Mix all the ingredients together. Make into a puree using an electric hand blender. Place the mixture in the fridge for an hour or 2. Shape into balls and roll in coconut. Refridgerate overnight preferably.

For the Chocolate Tahini Cake Pops with coconut you will need:

3 cups self raising flour
1 cup cocoa powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1 cup tahini with chocolate, I used prepacked
1 cup stevia
a few drops good vanilla extract
4 eggs
Enough water to add to the batter for dropping consistency, keep aside
1 spoon sesame seeds to sprinkle on the surface before baking

Sieve the flour and cocoa powder in a large bowl and the bicarbonate of soda and baking powder. Give a good stir to mix in the ingredients to an even consistency.

In a separate bowl place the eggs, tahini with chocolate (I use a shop bought mix) and the rest of the ingredients. Use a hand blender to make a puree.

Add the liquid mix into the dry ingredients and fold in using a large metal spoon. Add 2 spoons of water at a time until the mixture achieves a dropping consistency (a thick consistency that drops off the spoon).

Pour the batter into a 23cm springform cake dish with a film of non stick baking spray. Bake in a preheated oven at 170C for 35 minute. Check the center by piercing with a skewer.

Allow to cool completely. Break up the cake. Add 2 tablespooons of tahini with chocolate and 2 cups of coconut. Refridgerate for an hour. Form balls and roll them in two cups of coconut. Place in the fridge for another hour. Melt some dark chocolate and dip the balls in the dark chocolate. Place them on a dish covered with baking paper. Allow to cool and refridgerate until it is time to serve.

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Which were Brian’s favourite ones? Lifestyle&Co, every afternoon TVM2, Cakestand available at Paperparties, Lea’s clothes: Punt Roma, Styling: Rodianne Borg, Hair: Maria Genovese at Vogue Hair by Maria, Nails: Diane Ghiller

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