Instructions

1. The first thing you want to do is separate the coconut milk. I buy the cans so it’s already separated. Just open the can, spoon out the solid, and drain the liquid. (Discard the liquid)
2. In a mixing bowl, blend on low and start adding a little confectioner’s sugar at a time. Continuing mixing until all the sugar is added.
3. In the microwave, melt the chocolate stirring it every thirty seconds. Continue to melt until their is absolutely no clumps left.
4. While the mixer is mixing, pour in the chocolate and add the vanilla. Turn the mixer up to medium high and blend until the mixture looks relatively smooth.
5. Pour the chocolate on an ungreased cookie sheet or baking pan. Place in the refrigerator and chill for approximately 1 hour
6. Tip: Make sure to check every 15 minutes. You want the chocolate solid but not hard.
7. Here’s a super secret tip. Use a Melon Baller to scoot the chocolate and form into balls. You can also use your hands once they are started to round them out.
8. You might want to put confectioner’s sugar on your hands as the balls get sticky.
9. Once rolled, dip them in your favorite toppings!
10. I like to place them in the fridge for another hour to help them solidify more.
11. Once they seem more solid, they are ready to serve!