Mai Tai rum balls

Mai Tai rum balls


Lovers of the Mai Tai cocktail will adore this modern twist on the basic rum ball recipe.

The ingredient of Mai Tai rum balls

  1. 250g pkt Arnotts Orange Slice
  2. 130g (1 1/2 cups) desiccated coconut
  3. 395g can sweetened condensed milk
  4. 2 tablespoons dark rum
  5. 1 tablespoon white rum
  6. 1 teaspoon finely grated lime rind
  7. 375g pkt white chocolate melts, melted
  8. Lime zest, to decorate

The instruction how to make Mai Tai rum balls

  1. Place the biscuits in the bowl of a food processor and process until they are finely crushed. Transfer the crushed biscuit to a large bowl
  2. Add desiccated coconut. Stir until well combined. Add the condensed milk, lime rind and rum. Stir until well combined. Place in the fridge for 60 minutes to firm up slightly.
  3. Roll level tablespoonfuls of the mixture into balls. Place, in a single layer, on a tray lined with baking paper. Place in the fridge for 60 minutes to firm up slightly.
  4. Use a fork to dip the balls, 1 at a time, in chocolate. Return to tray. Decorate with lime zest. Set aside for 5 minutes. Store the rum balls, covered, in the fridge.

Nutritions of Mai Tai rum balls



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