Coquítos (Baked Coconut Balls)

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  1. Prepare the baking tray with parchment paper or a silicon baking mat (Silpat).
  2. Prepare the piping bag with the piping tip inserted.
  3. Heat the milk to 80º maximum on a medium to low flame.
  4. While the milk is warming, place the remaining ingredients into a bowl and mix.
  5. Once the milk reaches between 70-80º, pour into the bowl with the other ingredients and mix vigorously using the whisk.
  6. Pour everything back into the sauce pan and heat once again using medium heat. Slowly whisk the mix until it thickens considerably (like honey) and then remove from the heat.
  7. Once again, vigorously whisk the mix so as to remove any lumps (minimum 30 seconds).
  8. Place onto the heat once again and stir slowly using the whisk allowing the mix to gently bubble/boil. This helps remove any corn starch flavor. Do this for at least 30 seconds then remove from the heat, pouring the pastry cream into a clean bowl. Allow it cool for around 5 minutes and then we add all the other ingredients EXCEPT for the coconut shavings. Mix well using a spatula ensuring that you gently fold in these ingredients.
  9. Add the coconut shavings then once again gently fold these into the mix.
  10. Turn the oven on to 160º (top, bottom with the fan).
  11. Allow to rest for 5-10 minutes before putting the mix into a piping bag.
  12. Holding the piping bag vertically straight, gently squeeze and apply the mixture to the baking tray.
  13. Cook for 20 minutes or until golden.
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Coquítos (Baked Coconut Balls)
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