Apricot-Coconut Pearls

This is sweet, but doesn't have a lot of sugar in it. The apricot-coconut paste must be handled when it is chilled. If necessary, thin the melted white cooking chocolate with coconut milk if it should harden too much.------

• Ready In: 35 mins
• Serves: 4
• Yields: 12 pearls

Ingredients

• 200  g  white cooking chocolate
• 200  g  dried apricots
• 200  ml coconut milk
• 70  g  desiccated coconut
• 1  tablespoon  desiccated coconut
• 1  teaspoon fennel seed
• 1  teaspoon cinnamon
• 1 1⁄2 tablespoons brown sugar

Directions

1. Pour 200ml coconut milk into a saucepan.
2. Put 200g dried apricots into the coconut milk.
3. Add 1 teaspoon of fennel seeds.
4. Add 70g dessicated coconut.
5. Bring this mix to a boil, then simmer it for about 10 minutes, or until the apricots are soft enough to lightly mash with a spoon.
6. Turn off the heat.
7. Add 1 teaspoon cinnamon.
8. Add 1 1/2 tablespoons brown sugar.
9. Blend it all lightly with a spoon.
10. Allow to steep for 15 or 20 minutes.
11. The mixture will thicken in this time, and all the flavors will be absorbed.
12. When it is just warm, put the mixture into a food processor.
13. Add 1 tablespoon dessicated coconut.
14. Chop in the food processor until nicely chopped.
15. Blend in processor until smooth, until it is a rough paste.
16. Put the paste onto a flat plate, smoothing it out flat.
17. Cover, and refrigerate overnight.
18. The following day, cut away a teaspoonful at a time, and form little balls in the palms of your hand with this paste.
19. Melt the white chocolate.
20. Coat each ball with the melted chocolate, or dip each pearl in the melted chocolate.
21. Refrigerate until serving.