Homemade coconut pearls

Ingredients

• 200 g Fresh coconut (Meat only, grated by hand or processor)
• 100 g Palm sugar (Cut into small pieces then crush)
• 75 ml Water (syrup) (To dissolve the palm sugar)
• 0.5 c. à café Salt (Enhances the flavor of the syrup)
• 170 g Glutinous rice flour (Base of the dough, gluten‑free)
• 140 ml Hot water (for the dough) (About 60 °C)
• 1 c. à soupe White sugar (Helps bind the dough)
• 50 g Grated coconut (reserve) (To coat the pearls after cooking)
• 1 pochette Plastic film (To cover the dough and prevent it from drying)

Instructions

1. Prepare the coconut meat

   Open the coconut with a knife, extract the meat and grate it using a cheese grater or a food processor.

   Time: PT5M

2. Crush the palm sugar

   Cut the palm sugar into small pieces, then crush it in a mortar until a granular texture is achieved.

   Time: PT5M

3. Make the syrup

   In a small saucepan, combine the crushed palm sugar, 75 ml water and 0.5 c. à café salt. Melt over low heat while stirring until a homogeneous syrup forms.

   Time: PT5M

   Temperature: 90°C

4. Incorporate the coconut into the syrup

   Add two‑thirds of the grated coconut to the syrup, mix and cook 3‑4 minutes until the coconut is well soaked.

   Time: PT4M

   Temperature: Moyen

5. Let the coconut‑syrup mixture cool

   Remove from heat and let the mixture cool for about 10 minutes while you prepare the dough.

   Time: PT10M

6. Prepare the glutinous rice dough

   In a bowl, dissolve 1 c. à soupe white sugar in 140 ml hot water (~60 °C). Add the glutinous rice flour and mix until you obtain a pliable dough similar to modeling clay. If the dough seems too dry, add a few milliliters of water.

   Time: PT7M

   Temperature: 60°C

7. Form the coconut filling balls

   Scoop tablespoons of the cooled coconut‑syrup mixture and shape small balls about 1 cm in diameter.

   Time: PT5M

8. Form the dough balls

   Divide the glutinous rice dough into portions slightly larger than the coconut balls and shape balls.

   Time: PT5M

9. Assemble the pearls

   Flatten each dough ball into a disc about 2.5 cm in diameter, place a coconut ball in the centre, then fold the dough around and seal the edges by gently rolling between the palms. Cover the assembled pearls with plastic film to prevent them from drying.

   Time: PT5M

10. Cook the pearls

    Bring a large pot of water to a boil (100 °C). Drop the pearls in, making sure they do not stick together or to the bottom. Cook for 5‑6 minutes until they rise to the surface.

    Time: PT6M

    Temperature: 100°C

11. Coat with grated coconut

    Drain the pearls with a slotted spoon, then immediately roll them in the reserved grated coconut to fully coat them.

    Time: PT3M

12. Serve or store

    Enjoy the coconut pearls warm or at room temperature. Store in the refrigerator up to 1 week or in the freezer for several months.

    Time: PT0M

Nutrition Facts

Calories

281

Protein

2.7 g

Carbohydrates

44 g

Fat

11 g

Fiber

3.5 g