Desserts
ChefAnahid Monem
Watermelon Coconut Rafaello
Rafaello balls are a beloved classic. Today we get playful with a watermelon twist, keeping the creamy center and coconut coating but swapping traditional ingredients for a summery watermelon base.
Ingredients
Start here, then move straight into the method.
- 3 cups crushed watermelon juice
- 4 tablespoons cornstarch
- 1 cup sugar
- 1 can of cream (Qimr)
- 1 cup crushed biscuits
- 1/4 cup orange blossom water
- 1/4 cup rose water
- 1 1/2 cups shredded coconut
- 1/2 teaspoon red food coloring (optional)
- 1 teaspoon ground anise
- 30 g butter
Method
Follow the cooking sequence without leaving the page.
- Place the watermelon, sugar, and starch over low heat and stir continuously until the mixture thickens and becomes firm.
- Add the cream and biscuits; you can replace the biscuits with crushed cake.
- Also add the coconut, rose water, orange blossom water, food coloring, anise, and butter.
- Finally add the butter and mix the mixture well.
- Wait until the mixture cools, then form it into small balls; you may need to add more coconut while shaping.
- Roll the balls in a coconut coating.
Recipe tags
DessertsInternationalVegetarianGluten freeEgg free
