Raffaello with Peach Fruit Filling

Indulge in the irresistible charm of homemade Raffaello with a twist—filled with a luscious peach fruit filling. This delightful dessert combines the creamy sweetness of Raffaello-inspired coconut balls with the tangy freshness of peach frużelina (fruit sauce). Perfect for parties, gatherings, or simply treating yourself, this recipe will surely impress anyone who takes a bite!

Ingredients
For the Raffaello Base:
200 g of desiccated coconut
150 g of condensed milk
100 g of white chocolate (melted)
50 g of unsalted butter (softened)
50 g of ground almonds
Whole blanched almonds (for stuffing, optional)
For the Peach Frużelina:
300 g of fresh or canned peaches (chopped)
50 g of sugar (adjust based on peach sweetness)
2 tsp of lemon juice
1 tsp of cornstarch mixed with 2 tbsp of water
Directions
Prepare the Peach Frużelina:

In a saucepan, combine the chopped peaches, sugar, and lemon juice. Cook over medium heat until the peaches soften.
Mash the mixture slightly with a fork or a potato masher, leaving small chunks for texture.
Stir in the cornstarch slurry and simmer until the mixture thickens. Allow it to cool completely.
Make the Raffaello Base:

In a large bowl, mix the desiccated coconut, condensed milk, softened butter, melted white chocolate, and ground almonds. Combine until you achieve a pliable dough.
Cover the mixture with plastic wrap and refrigerate for 30 minutes to firm up.
Assemble the Raffaello Balls:

Take a small portion of the coconut dough and flatten it in your palm. Add a small dollop of the cooled peach frużelina in the center.
Carefully wrap the dough around the filling, sealing it completely. Roll into a smooth ball.
Roll the finished ball in extra desiccated coconut for a decorative finish. Repeat with the remaining ingredients.
Chill: