Kates Chocolate Coconut Truffles No Sweetened Condensed Milk Recipes

Steps:

• Crush the biscuits in a food processor until it is fine (like flour).
• Combine in a large bowl, the crush biscuits, 1/2 cup of fine desiccated coconuts and 2 tablespoons of cocoa. Mix the ingredients well.
• Then slowly stir in the sweetened condensed milk into the mixture. (Don't pour the whole content of the can, pour it in slowly as you only may need 340 grams of the can).
• You know you have the mixture right if the mixture is a dough ball. (If the balls are not holding shape then you may used too much sweetened condensed milk.) You should be able to roll them into a ball without being to hard or to soft.
• Shape the mixture into one-inch balls.
• Place the 1/4 cups of fine desiccated coconut into a flat plate (You may not need the whole 3/4 cups so just fill the flat plate when needed).
• Roll the ball into the fine desiccated coconut.
• Store in refrigerator until your ready to use.

Steps:

• Combine all ingredients in a blender or processor; mix until completey smooth and combined (I use my small 4-cup processor for this).
• Cool to room temperature (the mixture will thicken even more upon standing).
• If not using right away transfer to an airtight container, and refrigerate for up to 2 weeks.
• *NOTE* this recipe is equivalent of one 14-ounce can and may be prepared and frozen in a covered freezer container for later use, this freezes very well just remove from freezer (the mixture will remain soft) and stir vigorously with a spoon.
• Use as you would in any recipes calling for sweetened condensed milk.

Steps:

• Place coconut milk, non-dairy milk, sugar and vanilla into a tall-rimmed sauce pan (use a bigger sauce pan to avoid boiling over). Heat on medium heat to bring to a light boil, whisking frequently to dissolve and blend all ingredients together. Once at a gentle boil, reduce heat to low and leave to cook for an hour to allow the liquids to reduce (hence for the mixture to become condensed). Stir occasionally to keep ingredients combined, and keep an eye on the mixture to make sure it doesn't boil over by accident.
• Once an hour has passed, it's time to thicken the mixture. In a separate cup or small bowl mix arrowroot with 2 tbsp water to create a slurry. Pour this mixture into the saucepan and using a whisk blend the mixture until it's uniform. Take it off the stove and allow it to sit for 5 minutes to thicken. At this point the mixture will look a little gelatinous (glossy and thick). Make another slurry by mixing coconut flour in 2 tbsp water. Pour this into the sauce pan and once again using a whisk combine the mixture until it's blended through.
• NOTE: you can probably skip this step by simply allowing the mixture to cook on the stove for another 1-2 hours. I'm just not that patient
• Pour into a glass jar and allow it to cool to room temperature. Store in the fridge or use immediately in a recipe.