Coconut Cream Truffles
User Reviews
4.4
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Prep Time
30 mins
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Total Time
30 mins
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Servings
24
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Calories
194 kcal
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Course
Dessert
Coconut Cream Truffles
Description
Coconut Cream Truffles combine sweetened shredded coconut finely processed before mixing with sweetened condensed milk, butter, and flavor extracts. The mixture is chilled to firm up, then rolled into balls and frozen briefly for easier handling. Each truffle is dipped in melted dark chocolate, which hardens into a crisp coating that contrasts with the soft, creamy coconut center. Optional toppings like sprinkles or toasted coconut can be added before the chocolate sets. The recipe requires refrigeration to keep the truffles solid and fresh, making them a delightful no-bake dessert or snack.
The chocolate coating adds a rich darkness to the sweet coconut interior, creating a balance of textures and flavors that highlight the coconut’s natural sweetness and the chocolate’s depth. Using extracts allows customization of the coconut flavor profile. The truffles are best kept refrigerated and served chilled to maintain their shape and texture.
These truffles work well as bite-sized dessert treats for gatherings or holiday occasions. Their preparation involves straightforward steps focused on chilling and shaping, making them accessible for home cooks comfortable with handling delicate mixtures and tempering chocolate coatings.
Ingredients
- 14 oz coconut sweetened shredded
- ⅔ cup sweetened condensed milk
- 2 Tablespoons butter melted
- ½ teaspoon vanilla extract
- ¼ teaspoon coconut extract optional
- ¼ cup powdered sugar
- 10 oz dark chocolate melting wafers
Instructions
- Place coconut in food processor and pulse repeatedly until coconut is fine and not stringy. Set aside.
- In a separate, large bowl, stir together condensed milk, melted butter, vanilla extract, and coconut extract (if using).
- Pour in coconut and stir well.
- Add powdered sugar, stir well.
- Place bowl in refrigerator and chill at least 15 minutes.
- Remove from refrigerator and roll into 1 1/2 Tablespoon-sized balls (if the filling is too sticky, return to fridge for an additional 10 minutes to chill).
- Place on wax-paper lined cookie sheet, repeating until all filling is rolled.
- Place cookie sheet in the freezer for 10 minutes.
- Prepare melting wafers according to instructions on package.
- Dip chilled coconut truffles into dark chocolate, return to wax paper lined cookie sheet and allow chocolate to harden before serving. If topping with sprinkles or toasted coconut, be sure to add before chocolate hardens.
- Keep uneaten truffles refrigerated in airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 5mg | 2% |
| Sodium | 64mg | 3% |
| Potassium | 171mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 35mg | 4% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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