This recipe has changed a lot since I made it the first time and I think this is the best version so far. They taste insanely good, just like the original and popular Raffaello bonbons.
I used an equal amount of dried milk powder and protein powder because they both are really good ingredients. They are rich in protein and easy to use in cakes and sweets, although milk powder has a much higher calorie content (because it’s basically dried full-fat milk), so if you are trying to cut back on calories, simply just replace the milk powder with protein powder. I used unflavoured protein powder this time, but the bonbons are really tasty with vanilla-flavoured protein as well. In case you are using flavoured protein powder, I would highly recommend decreasing the amount of sugar in this recipe by at least 50g.
These little bonbons are amazing as they are, but you can use them to decorate other desserts as well, just like this awesome celebration cake I recently made for my man’s birthday.
- 400ml rich canned coconut milk (shake the can well before you open it)
- 200ml almond milk (or regular full-fat milk)
- 150g icing sugar
- 100g white semolina
- 1 pinch of salt
- 1 tsp good quality vanilla extract
- 100g desiccated coconut + extra 50g to coat the bonbons
- 100g unsalted butter
- 30g dried milk powder
- 30g protein powder (unflavoured)
- 20-22 whole blanched almonds
In a large saucepan, mix together canned coconut milk and almond milk, then bring it to boil on medium-high heat.
Turn the heat down a little bit and add icing sugar, semolina, salt, vanilla extract and 100g of desiccated coconut. Gently simmer the mixture while you are constantly stirring it with a hand whisker until it gets thick and creamy, but still pourable.
Take the pan off the heat and whisk in the butter until it’s completely melted. Add milk powder and protein powder, then stir the pudding until everything is well combined. Put it aside to cool down.
When it’s cool enough, cover the pan with foil and put it in the fridge for overnight, so when it gets cold and stiff, you can shape your bonbons.
Take the cold pudding out of the fridge, then prepare a small bowl with cold water and leave it on hand. Pour the remaining desiccated coconut onto a plate.
Gently wet your hands, then take a small portion out of the cold pudding with a spoon into your palm. Place a piece of almond right in the middle, form it into a ball and coat it with coconut.
You can keep the bonbons in the fridge for 2-3 days, but I honestly don’t think they are going to survive that long.
If you are not in a DIY bonbon-making mood, but still want to try this recipe, do this:
Make the pudding as I did above, then line the bottom of a glass dish or cake tin with baking paper. Pour the pudding into the dish when it’s still warm, decorate with blanched almonds and coconut and let it to cool down completely. Cover it with cling film and leave in the fridge for overnight. The next day just cut it up into small cubes.
Too impatient to wait for it? Cook the puddinng, pour it into small serving bowls, sprinkle over the decoration and enjoy as it is while it’s still nice and warm. 🙂
Ingredients & equipment I use:
Hi, just a heads up, our posts may contain affiliate links. This means, if you buy something within a certain time frame using one of the those links, we'll get a small commission which helps PotSwinger keep on going. I only link to products I personally recommend. Best thing is, it won't cost you a penny more. Thank you for your support!