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Clover Coconut and Condensed Milk Truffles with Salted Caramel Sauce

Truffles

Clover Coconut and Condensed Milk Truffles with Salted Caramel Sauce

Recipe: Mynhardt Joubert 

Serves: 6 
Preparation: 15 minutes 
Cooking: 20 minutes
 
INGREDIENTS

1 pct coconut biscuits, coarsely ground

1 tin condensed milk
1 tsp caramel essence
1½ cup coconut flakes, toasted and ground
1 tin thickened caramel sauce
50 ml Clover Fresh Milk
5 ml sea salt flakes
To serve
seasonal berries such as strawberries, blueberries, black berries and cherries

diced mango
 
METHOD

Mix the ground biscuits, condensed milk, essence and 1 cup of the coconut together. Place in the fridge for 20 minutes. Roll the mixture into balls then roll the balls in the remaining coconut. Place in the fridge until set. Mix the thickened caramel sauce, Clover Fresh milk and salt together and place in the fridge. Serve the truffles with the salted caramel sauce in Chinese spoons or tiny individual bowls with the berries and mango.

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