The strawberry and coconut truffles are the perfect recipe when you’re short on time but don’t want to give up on something good. Fresh, quick, and super easy, they are ready in 15 minutes with just 4 ingredients: strawberries, ricotta, coconut flour, and a bit of sugar. No baking, light, and just the right sweetness, these coconut and strawberry balls are ideal for anyone looking for a quick summer dessert. Just cut the strawberries, mix them with the other ingredients, form the balls, and roll them in coconut. An hour in the fridge, and they are ready to enjoy! When I need a last-minute dessert, I often make these truffles because they are really practical and can be made in a thousand variations: with cocoa, with pistachio, with hazelnuts… this strawberry version has a fresh and fruity touch that always wins. Perfect after dinner or as a tasty break, the strawberry and coconut truffles are those clever sweets that save you on any occasion. Try them, and always keep the recipe handy!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 20 Pieces
- Cooking methods: No Bake
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 40.51 (Kcal)
- Carbohydrates 3.25 (g) of which sugars 2.22 (g)
- Proteins 0.84 (g)
- Fat 2.91 (g) of which saturated 0.47 (g)of which unsaturated 0.23 (g)
- Fibers 0.14 (g)
- Sodium 5.04 (mg)
Indicative values for a portion of 18 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 for about 20 Strawberry and Coconut Truffles
If you are celiac, check that the coconut flour and powdered sugar have the “gluten-free” label.
- 5 oz strawberries
- 4.5 oz cow's milk ricotta
- 1 cup coconut flour (+ as needed for garnishing)
- 1/4 cup vanilla powdered sugar
Tools
- 1 Cutting Board
- 1 Knife
- 1 Bowl
- 1 Plate
- 1 Spoon
How to Make Strawberry and Coconut Truffles
To make strawberry and coconut truffles, start by washing the strawberries thoroughly. Pat them dry gently with a paper towel, then remove the stems and cut them into small pieces (1). In a bowl, combine the ricotta, coconut flour, and powdered sugar (2).
Start working them with a spoon to soften the ricotta (3). The mixture will initially be quite hard and sticky, so you can also use your hands. In the end, you should obtain a firm and homogeneous dough (4).
Add the strawberry pieces (5) and mix them into the dough using a spoon (6) or, if difficult, gently knead with your hands.
In the end, you need to obtain a thick, compact, and slightly pinkish dough (7) because the strawberries will release some of their juice. Take small portions of dough and roll them between your hands to form balls about the size of a walnut (8).
Pour some coconut flour onto a small plate and roll the balls in it (9), turning them several times so they are completely covered (10). Place them in a bowl or on a tray and let them set in the refrigerator for at least an hour.
Serve the strawberry and coconut truffles as a dessert at the end of a meal, for a sweet break, or a fresh and different snack.
Storage
You can store the strawberry and coconut truffles in the refrigerator for 2 to 3 days.
FAQ (Frequently Asked Questions)
What can I use instead of ricotta?
You can use the same amount of mascarpone.
