A coconut layer, fragrant nut filling with rum, a candy button, and a smooth cocoa glaze come together in nostalgic Sandokan’s Eyes. These no-bake Christmas treats stand out with their bold flavor and unique appearance.
The preparation is simple: just layer each mixture step by step into the hollows of a plastic chocolate box, egg carton, or plastic molds. Let the sweets set thoroughly in the fridge, ideally overnight, so they can be easily unmolded and keep their firm shape.
What You’ll Need
For the coconut layer:
- 130 g melted 100% fat,
- 4 tablespoons coconut,
- 4 tablespoons powdered milk,
- 4 tablespoons powdered sugar.
For the nut layer:
- 100 g ground nuts,
- 50 g butter,
- 4 tablespoons powdered sugar,
- 2 tablespoons pudding powder,
- 3 tablespoons rum.
For the cocoa glaze:
- 130 g melted 100% fat,
- 4 tablespoons cocoa powder,
- 4 tablespoons powdered sugar,
- 2 tablespoons cornstarch.
For finishing:
- candy buttons, one for each piece of sweet.
The original recipe does not specify the total number of candy buttons, so adjust the amount to match the number of hollows in your chosen mold.
Step-by-Step Preparation:
1. Preparing the molds: Get plastic chocolate boxes, egg cartons, or plastic molds ready. Each hollow will make one sweet, so lay them out on your work surface for easy filling.
2. Adding the candy buttons: Place one candy button at the bottom of each hollow. After unmolding, it will form the colorful center of Sandokan’s Eye, so position it as close to the center as possible.
3. Making the coconut layer: Melt the 100% fat and mix it with coconut, powdered milk, and powdered sugar. Stir thoroughly so all ingredients combine evenly.
4. Dividing the coconut mixture: Add one teaspoon of the coconut mixture to each prepared hollow with the candy button. The layer should cover the candy and form a base for the nut filling.
5. Making the nut layer: Mix ground nuts with butter, powdered sugar, pudding powder, and rum. Work the mixture until you have a firm, cohesive mass that’s easy to divide into the molds.
6. Layering the nut mixture: Divide the nut mixture into the hollows, creating another layer on top of the coconut base. Work carefully to keep the layers even so the sweets have a nice shape after unmolding.
7. Making the cocoa glaze: Melt the 100% fat, add cocoa powder, powdered sugar, and cornstarch. Mix thoroughly until you have a smooth, lump-free cocoa glaze.
8. Finishing the layers: Pour the finished glaze as the final layer into each hollow. Spread it to cover the nut mixture and form a firm bottom for the sweet.
9. Chilling: Place the filled molds in the fridge and let them set thoroughly, ideally overnight. Proper chilling is important so the layers bond and don’t fall apart when unmolding.
10. Unmolding and serving: Carefully unmold the set Sandokan’s Eyes from the molds. Serve the finished sweets chilled as part of your Christmas spread.
How to Achieve Nice Layers
Divide the mixtures into the hollows gradually, aiming for similar amounts in each piece. Gently smooth the coconut and nut layers so they connect evenly and the cocoa glaze forms a continuous finish.
Place the candy button first, right in the center of the bottom. Its position will determine the final look of the sweet after unmolding.
Why Let the Sweets Set Overnight
Thorough chilling helps firm up the coconut layer, nut filling, and cocoa glaze. If you leave Sandokan’s Eyes in the fridge overnight, they’ll unmold more easily and keep their typical shape.
How to Store Sandokan’s Eyes
Store the finished sweets in the fridge to keep them firm and fresh. Before serving, you can arrange them straight onto a festive tray, where their candy centers and bold layers will nicely complement your other Christmas treats.
