Creamy chocolate coconut truffles are a simple treat made with 3 ingredients in 15 minutes. A creamy coconut center covered in a snappy chocolate shell, easy to make ahead and perfect for holiday parties.
Chocolate coconut truffles are easy and delicious. Just blend, roll, dip and eat. Few ingredients to buy, and minimal equipment to wash - my kind of recipe!
If you love coconut, you'll love this rich coconut cream truffle. You might like to try my other truffle or ball treats, including my chocolate fudge truffles and my chocolate praline truffles.
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Why You'll Love This
Simple holiday treat. The holidays can be intimidating particularly if you entertain. This chocolate truffle recipe is easy to make within 15 minutes and with only 3 whole food ingredients.
Easy unusual creamy center. The filling is not the traditional condensed milk variety - mine is simple, just blend shredded coconut with coconut milk. You'll make a creamy coconut butter melts in your mouth and makes you feel great.
Fits all diets. This delicious truffle fits all diets, dairy free, vegan, gluten free if you watch the brand chocolate you use.
Ingredients
Coconut butter: Blend up a fresh bag of unsweetened shredded coconut, or buy a jar of coconut butter. If you want to make it yourself, visit my homemade coconut butter. Don't use coconut flakes as they don't blend into a cream.
Coconut milk: Use full-fat and canned, a BPA-free brand such as Whole Foods. Coconut milk is rich in healthy fats called medium-chain triglycerides (MCTs). Science shows that eating MCTs supports weight loss by diminishing appetite and boosting energy.
Dark Chocolate: Use chocolate chips or a dark chocolate bar. Look for quality brands that have cocoa butter as an ingredient and at least 70% cacao.
See the recipe card at the bottom for full information on ingredients and quantities.
Substitutions
Coconut butter. You can buy it if you don't want to make it. Look for the Coconut Manna brand.
Chocolate coating. These chocolate covered truffles can be coated in shredded coconut instead of chocolate. Just roll the balls right after you have formed them and they are still a bit warm from blending.
Steps to Make
For more detail, visit the complete recipe at the bottom of this post, but here are general steps.
Step 1: Add fresh shredded coconut to a blender. Add some warm coconut milk from a can. Blend about 3-4 minutes until the texture is creamy but malleable.
Step 2: You might need to add more milk to create a texture that allows you to form it into balls. Then taste-test to see if you'll need to sweeten. If so, add a teaspoon or two of maple syrup or white sugar to maintain white color.
Step 3: Roll the coconut mixture into 2-tablespoon-sized balls. Use a scoop or tablespoon then roll with your hands.
Step 4: Melt chocolate chips in the microwave for 60 seconds, allow to cool about 5 minutes, then dip your truffles.
Step 5: Allow your wet truffles to set either in the refrigerator for 5 minutes or so.
Recipe Tips
Sweetening options. If you want to sweeten the mixture but need to keep the color snowy-white, add powdered sugar to taste.
Coating options. You can roll the newly-wet chocolate coating in fresh shredded coconut.
Chocolate cream option. Add 1 tablespoon of cocoa powder and 1 tablespoon of maple syrup to the coconut butter to make a chocolate coconut cream filling.
Storage
Store these coconut balls uncoated in the freezer for up to three months. Once coated with chocolate, these balls can be stored for three days in a sealed container at room temperature, and for a week refrigerated.
Do not refrigerate or freeze the coconut mixture before rolling as it will turn rock hard and you'll have difficulty rolling it.
FAQS
The coconut cream center is made creamy by the addition of warm coconut milk to freshly made coconut butter.
You can dip the balls of filling into the melted chocolate using a candy dipper or just a fork - slip it under the ball, lower it into the chocolate, and lift it out.
Some recommend Ghirardelli dark chocolate melting wafers, but if you want a cleaner chocolate, Enjoylife semi-sweet mini chips melt beautifully in the microwave and solidify well.
More Chocolate Truffle & Balls
If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Chocolate Coconut Truffles
Ingredients
- 2 cups shredded coconut (blend into coconut butter; 2 cups makes 1 cup butter or visit my coconut butter recipe)
- ½ cup coconut milk, canned, full fat room temperature and shaken
- 1 cup chocolate chips
- 1 teaspoon vanilla
- pinch of salt
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Instructions
- Open the can of full fat coconut milk and set the can into a just-boiled pot of water and stir the milk in the can until it turns creamy, about a minute.½ cup coconut milk, canned, full fat
- Blend up the two cups of shredded coconut until the mixture becomes creamy, about 3-4 minutes.2 cups shredded coconut
Make Balls
- To the blender, add the coconut milk, vanilla and salt and blend again briefly. Taste-test. Coconut is naturally sweet, however, if you want a sweeter mixture, add a teaspoon or two of maple syrup or even powdered sugar if you want to keep the color white.1 teaspoon vanilla, pinch of salt, ½ cup coconut milk, canned, full fat
- No chilling necessary. Use a 2-tablespoon scoop and roll into balls with clean or gloved hands. Set the balls on a rack set over a sheet of parchment paper.
Coat them in Chocolate
- Use a heat-safe container to microwave the 1 cup of chocolate chips in the microwave for 60 seconds. Stir until all chips are melted. If need be, microwave again in 15 second increments until the chips are all melted.1 cup chocolate chips
- Set a small skillet of water to heat on the stove. Put the heat safe container - I used a pyrex glass measuring cup - in the water so the melted chocolate stays melted.
- Lower each ball quickly into the chocolate, coat, drain and set on the rack to drain and set.
- Once the chocolate coating has sealed, refrigerate in a covered container for about a week. If they last that long.
Storage
- Store these coconut balls uncoated in the freezer for up to three months. Once coated, these balls can be stored for three days in a sealed container at room temperature, and for a week refrigerated.
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