Step 2

Mix coconut, Vanilla Bean Paste and condensed milk together in a bowl. Add Malibu Rum if desired. Cover bowl with plastic wrap and refrigerate for at least 12 hours.

Step 4

Form chilled coconut mixture into balls and refrigerate until they are completely cool.

Step 6

To decorate, chop chocolate into pieces and place in a heat proof bowl. Melt over a water bath or in microwave in 30 second intervals, stirring in between until all chocolate is melted. Pour melted chocolate over coconut balls then place on a tray lined with baking paper. Decorate with sugar strands and sugar stars before chocolate hardens.

Step 8

Store in an airtight container in the fridge for up to two weeks.