Jalao (Honey and Coconut Balls)
Jalao is a simple, naturally sweet treat blending honey, fresh coconut, and ginger for a delicious tropical snack or dessert.
Equipment
- Mixing Bowl
- Grater
- Measuring cups and spoons
- Baking tray or plate
- Plastic Wrap or Parchment Paper
- Spoon or small scoop
- Small saucepan
Ingredients
- 1 tablespoon vegetable oil for greasing
- 2 cups freshly-grated coconut flakes divided
- 2 cups honey preferably dark in color
- 1 tablespoon finely grated ginger
Instructions
- Start by grating fresh coconut flakes and ginger. Measure out 2 cups of coconut flakes, then set aside half for the outer coating.
- In a small saucepan, gently warm the honey with the finely grated ginger over low heat. Stir occasionally and avoid boiling.
- Pour the warm ginger-infused honey over 1 cup of grated coconut flakes in a mixing bowl. Stir until evenly coated and sticky.
- Use 1 tablespoon of vegetable oil to lightly grease your hands and a baking tray or plate to prevent sticking.
- Scoop about a tablespoon of the mixture and roll it between your palms to form balls. Repeat until all mixture is shaped.
- Roll each ball into the reserved 1 cup of fresh coconut flakes, pressing slightly to adhere.
- Place the coated balls on the greased tray and allow to set at room temperature for about 30 minutes until slightly firm. Serve or chill as desired.
Notes
- Use fresh coconut flakes for best texture; dried flakes can be rehydrated if necessary.
- Store Jalao balls in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
- For softer balls after refrigeration, warm gently in hands or microwave briefly before serving.