Desserts come in many shapes and sizes, and these vanilla and coconut truffles are among our favorites! 

<h2> Ingredients:

• 2 cups (200g) desiccated coconut + 3 tbsp.
• ¼ cup (60ml) coconut milk, canned
• ¼ cup (50g) coconut oil
• 3 tbsp. maple syrup
• ½ tsp vanilla extract

<h2> Directions:

1. In a pot over low heat, slightly heat the oils and coconut milk. Add the 200g desiccated coconut, vanilla extract, and maple syrup. Mix well. Transfer into a container and chill in the fridge for 1 hour.
2. Once the batter is firm, form 10 balls and roll them in the extra coconut. Eat straight away or store in the fridge.
3. Pro tip: if the batter is too dry and doesn’t want to roll into a ball, simply add more milk.