Makes: 15 (of each version)

Fruit Version

INGREDIENTS

• 250g packet arrowroot biscuits
• 395g tin condensed milk
• ½ cup shredded coconut (plus ½ cup for coating)
• 1 cup mixed dried fruit
• 2 Tbsp cocoa powder
• 2 Tbsp Beenleigh rum

METHOD

1. Crush the arrowroot biscuits in a large bowl. Add condensed milk, shredded coconut, mixed fruit, cocoa powder, and rum.
2. Mix until well combined. Roll into golf ball-sized portions and coat in extra shredded coconut.
3. Refrigerate in an airtight container for up to 1 week. Best served at room temperature.

Chocolate Version

INGREDIENTS

• 250g packet arrowroot biscuits
• 395g tin condensed milk
• ½ cup shredded coconut
• 1 cup rice bubbles
• 2 Tbsp cocoa powder
• 2 Tbsp Beenleigh rum
• ½ cup chocolate sprinkles (for coating)
  
• 1 cup crushed walnuts (for coating)

METHOD

1. Crush the arrowroot biscuits in a large bowl. Add condensed milk, shredded coconut, rice bubbles, cocoa powder, and rum.
2. Mix until well combined. Roll into golf ball-sized portions. Coat half the batch in chocolate sprinkles and the other half in crushed walnuts.
3. Store in an airtight container in the fridge for up to 1 week. Serve at room temperature for best texture.