The coconut and strawberry truffles are delicious, fresh, and tasty treats that are prepared very quickly and do not require cooking.
Strawberries are delicious, versatile fruits that are in full season, so I often use them in my recipes: in recent weeks I have made the mini no-bake strawberry tiramisu, the yogurt and strawberry cake, and the soft tart with cream and strawberries, perfect desserts to serve as dessert or for breakfast.
Today I offer you a very quick recipe that is made with 4 ingredients, in a few minutes you will get a tasty mixture with which you will have to create small balls to dip in shredded coconut, and after a short rest in the fridge, you can serve your strawberry and coconut bonbons.
Fresh, tasty, and light, the strawberry truffles can be customized as desired (replacing strawberries with other fruit) and are truly irresistible.
Here are other no-bake desserts to try:
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 15 Pieces
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 116.40 (Kcal)
- Carbohydrates 10.96 (g) of which sugars 9.75 (g)
- Proteins 1.73 (g)
- Fat 7.64 (g) of which saturated 6.05 (g)of which unsaturated 1.11 (g)
- Fibers 0.82 (g)
- Sodium 49.71 (mg)
Indicative values for a portion of 37 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
Depending on the moisture of the ricotta and the amount of water present in the strawberries, you may need more or less shredded coconut. The flavors, as always, are optional and can be chosen based on your preferences.
- 4.41 oz strawberries (net weight)
- 4.41 oz ricotta (fresh or mascarpone)
- 3.88 oz shredded coconut
- 2.82 oz white chocolate (good quality, I use Lindt)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (grated, optional)
- 3.53 oz shredded coconut
Tools
- 1 Bowl
- 1 Spatula
- 2 Small Bowls
Procedure
Wash the strawberries, pat them dry with a paper towel, and cut them into small cubes.
Place the ricotta in the bowl and soften it with a spatula so it is creamy and without lumps. Add the vanilla extract and, if you like, the grated lemon zest.
Finely chop the white chocolate, melt it in the microwave stirring frequently, it will take about 1 and a half minutes.
Incorporate the melted chocolate into the ricotta, then add the shredded coconut and diced strawberries.
The mixture is ready, let it rest in the fridge for 1 hour.
After resting, form 15 balls and roll them in shredded coconut.
The coconut and strawberry truffles are ready to serve, keep them in the fridge until serving.
Tips
Storage
The coconut and strawberry truffles can be stored in the refrigerator for 2/3 days.
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