A few days ago my sister-in-law sent me a recipe she had seen online for Small Coconut Truffles. I had wanted to make them for a long time but kept postponing. A quick check to see if I had everything I needed and in no time they were ready. Super quick to make and no baking required. Try the recipe and have fun!
Here’s some more coconut ideas for you to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 15 truffles
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Small Coconut Truffles
- 5.3 oz condensed milk
- 3.5 oz grated coconut (plus extra for decoration)
- 8.8 oz dark chocolate
Tools for Small Coconut Truffles
- Bowl
- Spatula
- Saucepan
Steps for Small Coconut Truffles
This is truly a little recipe that once you try it, you won’t be able to do without. You can cover your truffles with either dark chocolate or white chocolate like I did, and then choose the one you prefer for next time. The steps are really simple and quick, so let’s see how to proceed.
In a bowl, pour the grated coconut, add the condensed milk, and mix everything very well with a spatula until you get a firm and compact dough that you can shape with your hands. If the mixture is too soft, add more coconut.
Let the mixture rest in the fridge for 15 minutes, then roll into walnut-sized balls with slightly wet hands.
Place them on a baking sheet lined with parchment paper, spaced apart, and put the tray in the freezer for about 30 minutes.
While the balls are resting, melt the chocolate in a double boiler, take the coconut balls and dip them in the melted chocolate (use a toothpick to make it easier to dip them) and immediately roll them in the remaining grated coconut.
Place the balls back on the tray and let the chocolate set. I suggest putting the tray back in the fridge after covering all the truffles with chocolate for at least 30 minutes, then serve them at the table.
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