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Boules coco: recipe illustration
Snacks & baking

Boules coco

Small sweet balls made from desiccated coconut cooked with sugar and vanilla. Very popular at snack times and celebrations in Martinique, they have a soft, melting texture.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

727 kcal per serving

Protein
4.8 g
Carbohydrates
56.6 g
of which sugars
54.9 g
Fat
51.4 g
of which saturated fat
44.3 g
Fiber
9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Split the vanilla pod in half and scrape the seeds into a saucepan.
  2. Add the sugar, coconut milk and butter, then heat over medium heat, stirring.
  3. Once the sugar has dissolved, add the desiccated coconut and a pinch of salt.
  4. Cook, stirring, for about 10 minutes, until the mixture thickens and pulls away from the sides.
  5. Let it cool slightly, then shape small balls with a spoon, rolling them between your palms.
  6. Leave to cool completely on a plate before serving.

Variations and tips

Ginger version. Add a teaspoon of grated ginger with the sugar for a spicier note.

More ideas

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Original Ecomely recipe.