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Choc-coconut balls

Choc-coconut balls

Total Time
6 hr 35 min
30 min
5 min


Sweetened coconut flakes

1 cup(s), (50g), toasted

Reduced fat vanilla ice cream

700 g

Dark chocolate

90 g, chopped


  1. Line a small baking tray with baking paper and place in freezer for 1 hour.
  2. Spread coconut on a separate sheet of baking paper.
  3. Using a mini ice-cream scoop or tablespoon, scoop a small spoonful of ice-cream into a ball. Quickly roll ball in coconut, lightly pressing coconut into ice-cream so it sticks. Transfer ball to prepared tray in freezer. Repeat with remaining ice-cream and coconut to make 24 balls. Freeze for at least 6 hours or overnight (if freezing overnight, cover with foil).
  4. Up to 4 hours before serving, place chocolate in a medium heatproof bowl over a saucepan of simmering water and cook, stirring, for 2-3 minutes or until melted. Leave to cool slightly.
  5. Remove balls from freezer. Drizzle chocolate over balls in a zigzag pattern. Freeze balls until chocolate is set. Serve. Transfer any remaining balls to an airtight container and store in freezer for up to one month.