• For the filling
  • 1 kilogram white chocolate chips
  • 500 millilitres double cream
  • 250 millilitres condensed coconut milk
  • For the almond centre
  • 60 grams chopped almonds
  • 60 grams caster sugar
  • 15 grams coconut cream
  • For the crispy shell
  • 10 wafer ice cream cones
  • 200 grams white chocolate, melted
  • For the coating
  • 700 grams white chocolate
  • 400 grams desiccated coconut


  1. Start by making the filling; place the chocolate chips into a large bowl. Heat the cream and condensed coconut milk over a medium heat until just below boiling point then pour over the chocolate chips in the bowl. Leave to sit for about 1 minute then stir everything together until the chocolate has all melted into the cream. Cover with cling film and leave to cool then place into the fridge for 2 hours, until completely cold.
  2. For the almond centre; place the sugar in a saucepan and heat until it turns a light caramel colour. Add the coconut cream and stir to melt then stir through the almonds. Press into 2 greased silicone semi-circle moulds and leave to cool completely.
  3. For the crispy wafer shell; Preheat oven to 180 C / 160 C fan and line two XX bowls with tin foil.
  4. Dip the wafer cones lightly in water and place onto a large baking sheet. Bake in the oven for 2 to 3 minutes, until the cones start to wilt. Remove from the oven and carefully unwrap, then place back into the oven for about 3 minutes to slightly re-crisp - don’t take them too far or you won’t be able to mould them into your dishes. Once slightly re-crisped, paint on side of the wafers with the melted white chocolate and push into the dishes. You may find it easier to cut the wafers in half with scissors to form the sides of the shell - overlap the cones to cover the sides and bottom of the bowls. Leave to cool.
  5. Back to the filling: Once the filling is cooled, remove from the fridge and using an electric hand whisk, whip the filling for about 5 minutes until it thickens and turns a very light colour. Spoon into your two shells and smooth with a palette knife. Remove the 2 almond centres and push into the filling then smooth again. Place into the fridge for at least 2 hours, or overnight if easier. When ready to assemble; remove the two halves from their bowl moulds and peel off the tin foil. Sandwich together - you may need to trim them with scissors to ensure the edges are flush with each other. Melt the white chocolate in a bowl set over a saucepan of simmering water and have your coconut ready in a bowl. Set the ball on a rack set over a baking tray and pour the white chocolate over the top of the ball and sprinkle over a good amount of the coconut, pressing it into the chocolate. Turn over and repeat again then place the ball into the bowl of coconut and continue to push the coconut into the chocolate until it is all completely covered.