Chocolate Coconut Rum Balls

A delectable ball of joy that is not only moist and extremely flavorful, but quite easy to make!


1 cup of lite coconut milk
5 tablespoons of unsweetened baking cocoa
1 cup of Captain Morgan’s rum
1 box of crushed vanilla wafers
1 cup of finely chopped pecans
1 cup of shredded coconut
Rum Ball Coating
2 cups of shredded coconut mixed with 1 cup of granulated sugar


Combine coconut milk, cocoa and rum in a large mixing bowl. Add crushed vanilla wafers, chopped pecans and coconut. Mix well and refrigerate for an hour. Chilling will aid in rolling of balls to prevent some stickiness. Roll balls in batches. To make balls, remove a quarter amount of the dough and drop a teaspoon of the mixture into coconut/sugar mixture. Pick up and roll into a ball. Set aside on a separate tray. Repeat. Yields about 50 rum balls, more if you choose to make smaller. Store in a sealed container in the refrigerator. These are moist so your hands will get a bit messy, but well worth it!

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