Coconut Cream Truffles

(makes 18 truffles) Ingredients  ¼ cup softened butter  ½ tsp vanilla essence  ½ tsp coconut milk  2½ tbsp thickened coconut milk  Pinch of salt  1½ cups powdered sugar  1 cup shredded coconut  6-8 ounces baking chocolate Preparation guide  Beat butter until smooth. Mix in coconut milk and salt. Slowly add the powdered sugar followed by shredded coconut.  Roll tablespoon-sized balls of the mixture and place on a wax-paper lined cookie sheet. Chill for at least one hour or wrap the cookie sheet with foil and chill overnight.  Melt the chocolate and dip each ball into the melts, tapping off the excess, and place on a new cookie sheet lined with wax paper. Sprinkle with shredded coconut.  Chill until set. Best served at room temperature. Facebook Twitter LinkedIn WhatsApp