There are recipes that arise from a practical need, others from a memory, others still from a sudden craving. Strawberry and coconut truffles come from all three. I prepared them for the first time on a summer afternoon when the kitchen felt like an oven, and the craving for something sweet was stronger than my desire to cook.
It’s a recipe that I now prepare every year, especially in the hottest months, maybe before a dinner or for a fresh snack. What I love about these treats is their simplicity: they are prepared in 15 minutes, require no baking, and every bite smells of summer, fresh strawberries, and coconut.
Perfect to make with kids, or for those new to desserts, they are ideal when you want to offer something homemade but without stress. And let’s admit it: sweet balls always make an impression.
If you have strawberries in the fridge and some leftover mascarpone, it’s the perfect time to try them.
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: Summer
- Energy 463.48 (Kcal)
- Carbohydrates 36.67 (g) of which sugars 26.54 (g)
- Proteins 3.53 (g)
- Fat 36.59 (g) of which saturated 17.13 (g)of which unsaturated 0.66 (g)
- Fibers 2.03 (g)
- Sodium 97.94 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
This is one of those recipes that you love at first sight, and even more at the first bite. The ingredients are few and easily available: no strange flours, zero cooking, and no Michelin-starred chef techniques. Just simple things that, put together, create a delicious and fragrant treat perfect for summer. If you have fresh strawberries in the fridge, some mascarpone, and coconut flour, you’re already halfway there.
- 4 oz strawberries (fresh)
- 4 oz mascarpone
- 1 cup coconut flour
- 3 tbsp sugar
- 1 tsp vanilla (seeds)
- 1 cup grated coconut
Steps
Preparing these truffles is truly relaxing: you mix, chop, knead by hand… and it’s also a great idea if you want to involve the kids. All you need is a bowl, a cutting board, and a craving for sweets. In less than a quarter of an hour, you’ll have a tray of balls ready to be put in the fridge, ready to become your new summer comfort dessert.
1. Wash the strawberries well under running water. Gently dry them using absorbent paper and only then remove the stem, so as not to let the pulp absorb water.
2. Chop the strawberries into small pieces so that they mix well with the rest of the mixture.
In a large bowl, combine 4 oz of mascarpone, 3 tbsp of granulated sugar, 1 cup of coconut flour, and 1 tsp of vanilla sugar (or the seeds from the pod, about 1 teaspoon). Mix with a spoon until you get a soft and uniform mixture.
3. Add the chopped strawberries and gently combine with a fork, trying to distribute them well without mashing too much.4. When the mixture is homogeneous, take small portions with slightly damp hands and form balls about the size of a walnut.
5. Pour 1 cup of coconut flour for coating in a deep dish and roll each ball in the coconut, rolling it until completely covered.
6. Arrange the truffles on a tray lined with parchment paper or on a plate and let them rest in the refrigerator for at least 1 hour, so they firm up wrapped in cling film.
Serve cold, decorating with fresh mint leaves or a few whole strawberries on the plate.
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Storage: In the refrigerator, in an airtight container, for 2-3 days.
Notes:
We can replace the vanilla sugar with a few drops of vanilla extract. If we want to make them even more delicious, a piece of dark chocolate or an almond can be inserted at the center of each truffle.
Allergens: contains dairy (mascarpone).
Serving:
Serve them cold, perhaps in colorful muffin cases or on a glass tray. Accompany with a cup of coffee or a fresh lemonade for a “wow” effect with minimal effort.
Strawberry and Coconut Truffles: the fresh, easy, no-bake dessert that wins everyone over
FAQ (Questions and Answers)
Can I use another cheese instead of mascarpone?
Yes, you can use well-drained ricotta or spreadable cheese, but the taste will be slightly different.
Can the strawberries be replaced?
You can try with raspberries, blueberries, or chopped mango. Choose fruit that is not too watery.
Can I freeze them?
It’s better not to, strawberries don’t fare well after defrosting.
