TRIPLE COCONUT TRUFFLES – Bites of coconut filling covered in decadent chocolate. A simple, yet irresistible treat.
I’m a bit of a sucker for chocolate truffles, and Triple Coconut Truffles are no exception. I recently made these for a small gathering with friends, and they disappeared very quickly.
I used dark chocolate melting wafers, just because that’s my favorite. Milk chocolate or white chocolate would also be delicious.
I left the shredded coconut in its original form, however that makes truffles that are a little rough around the edges. If you want a smoother shaped truffle you can run the shredded coconut through a food processor, or roughly chop it by hand, before combining ingredients.
Store Triple Coconut Truffles in the fridge until ready to serve. They will be good for several days, but don’t expect them to last more than a few.
Here’s what you need to make Triple Coconut Truffles…
- Unsweetened shredded coconut
- Coconut oil
- Unsweetened coconut milk
- Powdered sugar
- Chocolate melting wafers
Triple Coconut Truffles
TRIPLE COCONUT TRUFFLES - Bites of coconut filling covered in decadent chocolate. A simple, yet irresistible treat.
Ingredients
- 2 1/3 cups unsweetened shredded coconut
- 1/4 cup coconut oil
- 1/4 cup unsweetened coconut milk, from carton
- 1/4 cup powdered sugar
- 10 ounces chocolate melting wafers (I used dark chocolate)
Instructions
- In a medium-sized bowl, combine the shredded coconut, coconut oil, coconut milk and powdered sugar. Mix until fully incorporated.
- Using a 1 tablespoon size cookie scoop portion out the coconut mixture, rolling each into a ball shape.
- Place each coconut ball onto a baking sheet covered in parchment paper.
- Freeze for 30 minutes.
- Melt chocolate melting wafers according to package directions.
- Remove the coconut balls from freezer and roll each in the melted chocolate, place on parchment paper and let them rest until the chocolate is completely solidified.
- Store in the fridge until ready to serve.
Notes
If you want a smoother shaped truffle you can run the shredded coconut through a food processor, or roughly chop it by hand, before combining ingredients.
I used dark chocolate melting wafers, but go ahead and use milk or white chocolate if you prefer those.
Nutrition Information:
Yield: 6 Serving Size: 2Amount Per Serving: Calories: 594Total Fat: 45gSaturated Fat: 36gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 11mgSodium: 70mgCarbohydrates: 44gFiber: 7gSugar: 33gProtein: 6g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe source: adapted from The Idea Room
[…] you love chocolate and coconut? Try my Triple Coconut Truffles or Pastry Shop Samoas […]