Ingredients
• 1 tin of condensed milk made into dulce de leche (see http://www.taste.com.au/recipes/33359/dulce+de+leche)
• 2 Granny Smith apples
• Ground ginger and cinnamon
• 2 tbsp. caster sugar
• 1/3 cup raisins
• 1 2/3 cups desiccated coconut (1 cup for mixture and approx. 2/3 for rolling in)
• 1/4 cup pecans
• 4 cups rice bubbles
• 1 tbsp. lemon juice
Method
1. Grate apples and add to saucepan with ginger, cinnamon, caster sugar and a little . Cook for 10-15m over a low-medium heat to allow apples to soften, ensuring the mixture doesn't burn.
2. Allow to cool then blend. Add dulce de leche, lemon juice and coconut then stir through the rice bubbles one cup at a time. If mixture seems too runny add extra coconut as the consistency may depend on the thickness of the dulce de leche.
3. Roll level tablespoonfuls of mixture into balls and coat in coconut. Keep in fridge.
