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Recently I was planning an African-themed party, and I came across a recipe for a Somali snack by this name. The first version I tried was a little too sweet for me, and the consistency was all wrong for rolling into balls. I made some adjustments in the proportions, and this is the result. Yum!


Recipe Summary

5 mins
25 mins
45 mins
15 mins
36 balls


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine 2 cups grated coconut and coconut milk in a bowl until thoroughly mixed.

  • Place sugar in a saucepan over medium heat; cook, stirring frequently, until sugar is melted, about 5 minutes. Remove saucepan from heat and stir in coconut mixture and almond flour until well combined; cool until easily handled.

  • Roll coconut mixture into bite-size balls. Pour 1/4 cup grated coconut into a bowl and roll balls in coconut until coated. Refrigerate until chilled, at least 15 minutes.

Cook's Notes:

This tasty snack is gluten-free, but the almond meal could be switched out for flour (wheat, soy, whatever) if you can't eat nuts.

Coconut cream can be used in place of the coconut milk, if desired.

The mixture will be gooey, but it will probably still be easier to roll than you might expect. If it isn't, add more almond flour a little at a time till of rollable consistency.

Nutrition Facts

280 calories; protein 3.6g; carbohydrates 28.8g; fat 18.4g; sodium 7.7mg. Full Nutrition