Malibu Pralines

Malibu Pralines

Malibu Pralines

Malibu Rum is one of those liqueurs that brings images to mind of laying on the beach, waves crashing on the shore and sipping a Pina Colada. Heaven! I’ve been on a Belgian Praline kick of late and after successful versions of Whiskey Pralines and Kahlua Pralines, I decided to try one with coconut and Malibu. According to my husband these ones were clearly the best of the bunch. He doesn’t have much of a sweet tooth but for some inexplicable reason the chocolates disappeared in no time!  You will need a chocolate mold for these, or silicon molds and preferably a confectionery paint brush. Both are inexpensive and available at Michaels and other arts and craft stores.

Malibu Pralines
Prep time

Total time


Recipe type: Dessert
Serves: 4+

For the chocolate
  • 6 tablespoons Kirkland semi-sweet chocolate chips
  • 1 tablespoon milk chocolate, chopped (I simply used a bit of a small dairy milk chocolate bar)
For the Malibu coconut filling
  • 4 teaspoons shredded unsweetened coconut
  • 10 rectangles (1/4oz each) Baker’s white chocolate
  • 1½ tablespoons whipping cream
  • 4 teaspoons Malibu

For the coconut filling
  1. In a double boiler, add the whipping cream and white chocolate chunks and stir until the white chocolate melts.
  2. Remove from the boiler, allow the filling to cool and add the Malibu and coconut and stir.
  3. Set aside.
For the chocolate
  1. In a double boiler, combine the semi-sweet chips and milk chocolate and melt.
  2. Using a small confectionery paint brush, place a layer of the melted chocolate into your chocolate mold.
  3. Place the mold tray in the freezer for 3 minutes.
  4. Remove and then place another thin layer of chocolate into the molds, then place back into the freezer for 2 minutes.
  5. Fill the chocolate molds with the Malibu coconut filling, leaving 1mm of space to add a top cover of chocolate.
  6. Place in the freezer for 5 minutes or until the filling is no longer runny.
  7. Remove and place a final layer of chocolate over the top of the filling. You’ll want to do this last step fairly quickly as the melted chocolate starts to again melt the filling.
  8. Allow the chocolates to cool in the fridge.
  9. Remove the chocolates from the fridge 15-30 minutes before serving, as this presents the filling flavors at their best.