Welcome back to my blog! Today for you, my delicious lemon and coconut truffles!
If you’re craving an easy, quick, fresh, and no-bake dessert, this is for you!
I want to pamper you with a truly special dessert! These delicious lemon truffles are ready in 10 minutes, so tasty you won’t be able to stop at one!!
These no-bake coconut and lemon treats are perfect when you have little time to spend in the kitchen.
If you want to impress someone with something special, save this recipe and try it!
No-bake truffles are soft balls usually made with cheese (in this case, mascarpone).
The filling can be enriched in many ways, and once the truffles are made, they are coated in various ways.
They are soft, fresh, fragrant, and so so good!
If like me, you love truffles, don’t miss these delicious variations: Chocolate, orange, and rum; Coconut and amaretti; Arlecchino truffles with Nutella;
Panettone truffles.
Don’t like coconut? No worries! At the end of the article, you’ll find some alternatives 😉
What do you say, shall we try them together?! Let’s see the ingredients needed to prepare the mascarpone, coconut, and lemon truffles.
Other recipes you might be interested in:
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: about 25 truffles
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8.8 oz Mascarpone
- 3.5 oz Ladyfingers
- 1.8 oz Sliced Almonds
- 1 tbsp Lemon Juice
- 1 tbsp Limoncello (or 2 tablespoons of lemon juice)
- 1/3 cup Shredded Coconut
- 2.5 oz Sugar
- 2 lemons (zest grated)
- Shredded Coconut (about 1/2 cup)
Preparation
Take a medium-sized bowl, work the mascarpone with a fork until it becomes soft and creamy, add the sugar, and mix.
Finely crumble the ladyfingers (without turning them into powder) with your hands. Add the ladyfingers, shredded coconut, and sliced almonds to the mascarpone.
If you have whole almonds at home, you can use them too, but first, you need to peel them, toast them in the oven, and then finely chop them.
Add the lemon juice, a grating of lemon zest, and the Limoncello liquor. If you don’t have it or don’t like it, you can skip the Limoncello and use only lemon juice (a total of 2 tablespoons).
Since the lemon juice is sour, I recommend tasting and, if necessary, adding more sugar. Mix well.
If the mixture is too thick, add a few more drops of lemon juice (or Limoncello), if it’s too soft, add a couple of crumbled ladyfingers or a couple of teaspoons of shredded coconut.
Put the mixture in the fridge for about 30 minutes to firm up, so you can work it without it sticking to your hands! 😉
Proceed to form the lemon truffles.
Take a food bag. Grate the zest of 2 previously washed and dried organic lemons inside and add about 1/2 cup of shredded coconut.
Close the bag with your hands and shake it for a few seconds to blend the grated coconut and lemon zest.
If you prefer, you can put the shredded coconut and grated lemon zest in a bowl 😉
With your hands, take a bit of the mixture and form balls (choose the size you prefer). Then roll them in the shredded coconut and lemon, covering them completely.
Put one truffle at a time inside the bag with the shredded coconut and lemon zest, shake it gently to coat it well.
Repeat the same operation for each lemon truffle. Arrange them on a nice serving plate and let them firm up in the fridge until it’s time to serve.
Et voilà, in just a few minutes and with zero effort, you’ve made your lemon and coconut truffles, fresh, fragrant, and truly delicious! A dessert that will be a hit, Gabry’s word!!
Recipe and Photos by Gabry © copyright – all rights reserved
Since many of you ask me how to replace some ingredients in the recipe, I decided to update the article.
How can I replace ladyfingers?
You can replace ladyfingers with Pavesini or any dry cookies you like, or with vanilla wafers.
I can’t eat coconut, how do I replace it?
Coconut can be replaced with almond, hazelnut, or pistachio nibs.
What can I use instead of mascarpone?
Any spreadable cheese or ricotta, provided it is ABSOLUTELY DRY.
