Mini raspberry coconut and passion fruit balls

Ingredients

• 150 g Fresh raspberries (Wash and drain)
• 150 g Shredded coconut (Divided: 100 g for the dough, 50 g for coating)
• 1 sachet Vanilla sugar (Approximately 8 g)
• 200 ml Passion fruit juice (Fresh or 100 % pure bottled)
• 50 g Sugar (For the glaze)
• 2 g Agar‑agar powder (Vegetable gelling agent)
• 1 gousse Vanilla bean (Scrape the seeds)
• 12 unités Wooden skewers (To hold the balls during glazing)

Instructions

1. Prepare the raspberry‑coconut dough

   In the blender bowl, place the fresh raspberries, 100 g shredded coconut and the vanilla sugar packet. Blend until a homogeneous mixture is obtained.

   Time: PT2M

2. Form the balls

   Transfer the dough to a mixing bowl. Using the scale, weigh portions of 20 g and roll them between the palms to form perfectly round balls.

   Time: PT10M

3. Insert the skewers and freeze

   Gently insert a wooden skewer into the top of each ball. Arrange the balls on a tray and place them in the freezer while the glaze is prepared.

   Time: PT5M

4. Prepare the passion fruit glaze

   In a saucepan, pour the passion fruit juice, add the sugar, agar‑agar and vanilla seeds. Stir with the whisk, bring to a boil then cook for 2 minutes while continuing to stir.

   Time: PT7M

   Temperature: 100°C

5. Strain and cool the glaze

   Remove the saucepan from the heat, strain the mixture through a fine sieve into a bowl. Cover with cling film touching the liquid and place in the refrigerator until the temperature reaches 32 °C.

   Time: PT30M

   Temperature: 4°C

6. Smooth the glaze

   If the glaze has thickened, warm it for 5‑10 seconds in the microwave, then blend with an immersion blender to obtain a smooth, glossy texture. Verify that the temperature is exactly 32 °C before use.

   Time: PT3M

   Temperature: 32°C

7. Coat the balls

   Dip each ball 2‑3 times into the glaze, let the excess drip off, then roll in the remaining shredded coconut. Place on the serving plate, remove the skewer and decorate the top with a slightly glazed fresh raspberry.

   Time: PT15M

8. Finishing and storage

   Let the balls rest for 5 minutes so the glaze stabilizes. Store in the refrigerator in an airtight container, consume within 3 days.

   Time: PT5M

Nutrition Facts

Calories

70

Protein

0.5 g

Carbohydrates

9 g

Fat

4 g

Fiber

2 g

Ingredient Substitutions

• Instead of Fresh raspberries: frozen raspberries (thawed)
• Instead of Shredded coconut: coconut flakes
• Instead of Vanilla sugar: sugar + vanilla extract
• Instead of Passion fruit juice: diluted passion fruit nectar
• Instead of Sugar: cane sugar, coconut sugar
• Instead of Agar‑agar powder: gelatin (non‑vegetarian)
• Instead of Vanilla bean: vanilla extract
• Instead of Wooden skewers: bamboo skewers

Equipment Needed

• Immersion blender or blender
• Mixing bowl
• Kitchen scale
• Saucepan
• Whisk
• Cooking thermometer
• Cling film
• Microwave (optional)
• Immersion blender (for the glaze)
• Fine sieve or strainer
• Presentation tray
• Tablespoon

Critical Steps — Do Not Skip

• Achieve a homogeneous dough without raspberry pieces
• Cook the agar‑agar mixture without lumps
• Reach exactly 32 °C before coating
• Coat the balls before the glaze sets

Chef Tips from the Video

• Use fully ripe raspberries for more aromatic intensity
• For a white chocolate glaze, replace the passion fruit juice with 150 ml cream and 100 g melted white chocolate
• Lightly dust with powdered sugar before serving for a sparkling effect

Troubleshooting

Storage

Refrigerator: Store in an airtight container, up to 3 days

Freezer: Possible up to 1 month, but the coconut texture may change

Room temperature: Do not keep at room temperature for more than 2 hours

Make-Ahead Tips

• Prepare the dough and form the balls, then freeze before glazing
• The glaze can be made the day before and kept in the refrigerator
• Balls can be stored separately from the glaze to prevent them from sticking