150 g desiccated coconut
100 g glucose
1 dl Dark Rum
1 dl Malibu
½ tsp chilli powder
Prepare chocolate shells – see . little about chocolate.
Dissolve glucose in rum and Malibu.
Add the chilli and coconut and mix well.
Cover with cling film and refrigerate until next day.
If the coconut mass is too dry – you can add a little more glucose or spirits. Be careful not to make it too wet – then it may be difficult to cover the shells with chocolate.
Fill shells almost to the top and press the mass gently using the tip of a finger dipped in a little cold water.
Close shells with chocolate.
If the coconut blend was too wet, try to first pour the liquid chocolate along the edge all the way around and then top up in the middle – otherwise it may be difficult to make the chocolate coalesce over the wet coconut.
I know - I know – I didn't have a better rum available – …'Somebody' drank it ;o)