You will no longer have access to your Project Wedding account on or after March 30, 2017. Save any photos or information you'd like to keep and join WeddingWire for your all of your wedding planning needs today. Learn more »

DIY Favors: Coconut and Lemon Creme Balls

jeanish
12
Comments

Continuing on our quest for adorable, edible wedding or bridesmaid favors, enjoy this sweet and savory DIY project! Your guests will lnever forget these precious treats!


 




Coconut Balls


Makes 4 dozen coconut balls or 2 dozen finished cream balls


250 grams unsweetened coconut


150 grams sugar


2 large egg whites


1 tsp coconut extract


Zest of 1 lemon


Pinch salt


30 grams coconut milk or whole milk


In the bowl of an electric mixer, combine the coconut, sugar, egg whites, coconut extract, zest of lemon and salt. Mix using the paddle attachment and add the coconut milk while mixing.


Let the mixture sit in the refrigerator for about 2 hours so all flavors are absorbed and the coconut becomes moist.


Scoop the dough using a small ice cream scoop that is about 1 ½ inches in diameter.  Round the balls slightly with hands and place them on a sheet pan lined with parchment. Gently flatten the balls.


Bake them at 350F for about 10-12 minutes until the edges turn golden brown. Let them cool.


Store them in an airtight container for up to 2 days.


 


Lemon Coconut Cream


 


75 grams egg whites


150 grams sugar


225 grams butter, room temperature


Zest of 1 lemon


Juice of 1 lemon


2 tsp coconut extract


Place the egg whites and sugar in the bowl of an electric mixer and whisk them together with a hand whisk. Place the bowl over a water bath and continue whisking until the sugar dissolves and the egg whites feel very hot to the touch. The mixture will turn white.


Immediately, transfer the bowl to the mixer and whip the egg whites in high speed until the bottom of the bowl has cooled down.


Start adding the room temperature butter, 1 Tbs at a time, while continue to mix in low speed. Incorporate all the butter. It might look curdled at one point, but turn the speed back to high for a few seconds and the buttercream will all come together.


Add the lemon juice, lemon zest and coconut extract at the end.


Place the cream in a piping bag fitted with a plain tip (about number 5) and pipe some on a coconut ball. Gently press another one against the cream creating a sandwich.


Slightly refrigerate them before packaging them so the cream sets.


 



Recipes Created By: Aran Goyoaga


Photo Courtesy: Aran Goyoaga

3
Last Updated: August 12, 2016 at 2:39 pm
Tags: DIY, Favors
12
Comments
Log in or Sign up to post a comment
1375009522 small thumb a527ac9203c7d2fbfeef33ac6545af2c
1375009187 small thumb e6293bfa3bf4b78fe0c54efa818d2ed4
Other ideas in My Project Wedding Board by jeanish
1387476541 thumb 1387475440 content 1380386356 shavon and stefan 8 1375584113 thumb 7a2a1715d71a9725b462c69f227f0be9 1401393292 thumb 912729a81ce7ea36f1e7c6add19df160 m No image idea 1401393886 thumb 3d9aa42a3fe0762570d2706137198622 1401470061 thumb cf68c5d3f3caf4ab7ef977d7646b09e9

Find Your Wedding Vendors

Featured Vendors Near You

You Might Also Like These Photos...
Chat About It