Coconut... Truffles?

I found a YouTube video for Moroccan coconut truffles, recipe here, which led to making these very simple delights. I made a few minor modifications:

3 c. unsweetened shredded coconut
1 14 oz can sweetened condensed milk
whole almonds

1 c extra coconut for covering



Mix your coconut and milk! Use a small ice cream scoop to make balls out of your mixture. Place an almond in the center before you eject the creamy ball into the extra coconut. Coat with coconut and refrigerate. Serve your delicious balls cold.
Yum.

Peach Clafouti

I found this wonderful dessert in the Tartine cookbook. I whipped it up for book club today and it was quick, easy and wonderful! I thought I would share. Before I could even think about a picture, it was all gone! Hopefully next time.

Clafouti
Lightly adapted from Tartine

2 c. milk
1/4 c. sugar
2 tsp. vanilla
pinch of salt
3 eggs
1/3 c. + 1 tbsp flour
2 c. peaches, peeled and chopped

Preheat oven to 425 and butter a 10 inch pie dish.

In a small saucepan, mix the milk, sugar, vanilla and salt. Heat until the sugar is dissolved, just before boiling. While this is heating, add one egg and the flour to a bowl (preferably Kitchenaid mixer) and whisk until there are no lumps. Add the two remaining eggs.

Once the milk mixture is ready, ladle small amounts into the eggs while constantly whisking so you don't scramble the eggs! Keep going until it is all incorporated.

Pour the mixture into the pie dish and place the fruit in the dish, spacing it out evenly. Bake 30 - 35 minutes. Additionally, you're supposed to caramelize some sugar on top (which didn't work out for me so much) by upping the oven to 500 and sprinkling 1/4 c. sugar on top.

Yummmmm!!