The strawberry and coconut truffles are the perfect recipe when you’re short on time but still want something delicious. Fresh, quick, and very easy, they are made in 15 minutes with only 4 ingredients: strawberries, ricotta, coconut flour, and a bit of sugar. No baking, light and sweet to the right point, these strawberry and coconut balls are ideal for those looking for a quick summer dessert. Just cut the strawberries, mix them with the other ingredients, form the balls, and roll them in coconut. One hour in the fridge, and they’re ready to enjoy! When I need a last-minute dessert, I often make truffles because they are so practical and lend themselves to a thousand variations: chocolate, pistachio, hazelnut… this strawberry version has a fresh and fruity touch that’s always a winner. Perfect after dinner or as a greedy break, the strawberry and coconut truffles are those clever treats that save you on every occasion. Try them, and keep the recipe at hand!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 20Pieces
- 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 are labeled “gluten-free”.
- 5 oz strawberries
- 4.6 oz cow's milk ricotta
- 3/4 cup coconut flour (+ as needed for garnish)
- 1/4 cup vanilla powdered sugar
Tools
- 1 Cutting Board
- 1 Knife
- 1 Bowl
- 1 Plate
- 1 Spoon
How to Prepare the Strawberry and Coconut Truffles
To prepare the 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 rather small pieces (1). In a bowl, combine the ricotta, coconut flour, and powdered sugar (2).
Start mixing 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 distribute them throughout the mixture using a spoon (6) or, if you have difficulty, gently kneading with your hands.
Finally, you should have a dense, compact, and slightly pink dough (7) as the strawberries will have released some of their juice. Take small portions of the dough and, passing them between your hands, 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 to fully coat them (10). Place them in a bowl or 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 snack that’s different from the usual.
Storage
You can store the strawberry and coconut truffles in the refrigerator for 2 or 3 days.
FAQ (Questions and Answers)
What can I use instead of ricotta?
You can use the same amount of mascarpone.
