or scroll for tips (and a little nostalgia).
These festive Midori Balls are the fresh, summery version of the traditional Rum Ball.
Here, pineapple replaces the cherries, Caramilk (or white chocolate) replaces the darker chocolate and, of course, we use Midori instead of Rum.
Don’t get me wrong. I love Rum Balls. But it’s always good to have options. And these little balls are very more-ish.
The inspiration for this recipe also comes from the Midori Illusion cocktail. It was the drink of the 90’s for me, though I imagine it’s still popular today.
To make these dessert balls you’ll need:
- Scotch Fingers or other plain biscuits, finely crushed
- desiccated coconut
- Caramilk or white chocolate
- condensed milk
- tinned crushed pineapple
- lemon juice
- Midori (melon liqueur)
- green glace cherries.
Keep scrolling for the precise quantities in the recipe card at the end of the post.
First, you combine the wet and dry ingredients separately.
You then mix everything together and place the mixture into the fridge for at least an hour.
Next, chop the glace cherries into small pieces (about 20) and soak in the extra Midori. Set aside.
Once the mixture has been in the fridge and is firmer, roll tablespoons of the mixture into balls and roll in coconut.
Place balls on a baking tray lined with baking paper and then drizzle the balls with the melted Caramilk or white chocolate.
Place a piece of cherry on top of each ball.
Enjoying your Midori Balls
Store Midori Balls in the fridge and serve chilled.
They should last a few days in the fridge. If you don’t eat them all sooner!
- 250 grams Scotch Fingers or other plain biscuits, finely crushed
- 1 cup desiccated coconut
- 50 grams Caramilk or white chocolate, grated
- 200 grams condensed milk (1/2 tin)
- 225 grams tinned crushed pineapple
- 1/2 tablespoon lemon juice
- 1 tablespoon Midori (melon liqueur)
- 1 cup desiccated coconut
- 1 teaspoon Midori
- 10 grams green glace cherries
- 50 grams Caramilk
- Mix crushed biscuits, coconut and grated chocolate together in a bowl and stir well to combine.
- Combine condensed milk, crushed pineapple and lemon juice in another bowl and stir well to combine.
- Combine both of these mixtures together with Midori and stir well to combine.
- Place mixture in fridge for at least an hour.
- Remove mixture from fridge and roll tablespoons of mixture into balls. Roll in coconut and place onto a baking tray lined with baking paper.
- Chop glace cherries into small pieces and pour Midori over pieces. Set aside.
- Melt chocolate and drizzle over the balls.
- Place one piece of cherry onto the top of each ball.
- Place into fridge to set.
- Store in fridge.