Delicious homemade Chocolate Coconut Truffles made from scratch. These gorgeous coconut truffles are made with sweetened condensed milk and dipped in smooth milk chocolate.
You’re just five ingredients away from these 👆🏻
Chocolate Coconut Truffles that are perfect for sharing. These bite-sized treats are completely no bake, come together in minutes, and are gluten free.
Sweet coconut dipped in smooth chocolate = completely irresistible.
I ate so many of these Chocolate Coconut Truffles. I guess that’s the danger of making something delicious and bite-sized. You always want to reach for just. one. more.
You guys know that I love – and I know you love – an easy recipe that uses only a handful of ingredients. Those recipes are the kind that rescue you when you only have a short amount of time or just a few ingredients in the pantry.
But these easy Chocolate Coconut Truffles are in no way, shape or form lacking taste. Instead, they are absolutely PACKED with flavour.
A little icing sugar and condensed milk make the coconut soft and sweet, and once you add a smooth coating of chocolate – well then you’ve got the perfect truffle.
How to make chocolate coconut truffles
All you need is a bowl and spoon to make these truffles – no special equipment required. First, you add the shredded coconut into a large bowl. Add the sugar and the condensed milk and give it a good stir.
It might seem a little dry at first, but keep mixing and mixing, until the coconut is evenly coated. If it’s a little wet, add a few extra tablespoons of coconut.
What you’ll end up with is a sticky mixture, but you should be able to roll it into balls using your hands. I like to grab a heaped teaspoon of the mixture, and squeeze it tight in my hand, to pull it together, and then roll it smooth.
Once you have rolled all the coconut mixture into balls, you can pop them into the fridge for at least 1 hour to set. The longer you leave them in the fridge, the easier they will be to dip in chocolate.
How to dip truffles in chocolate
I don’t think there is any magic formula to dipping truffles – it’s a messy task. But for me, I find it easier if the truffles are cold. I also use a regular block of chocolate instead of melting chocolate, as I find it tends to set too quickly and seize more easily.
I simply use a fork to lift the truffles out of the chocolate, tapping the fork on the side of the bowl to shake off any excess chocolate. Then simply place the truffles on a baking tray lined with baking or parchment paper to set.
How to store coconut truffles
Store these truffles in an airtight container in the fridge.
Can you freeze coconut truffles?
More truffle recipes to try:
- Salted caramel truffles
- White chocolate truffles
- Oreo cheesecake truffles
- Nutella hazelnut chocolate truffles
- Chocolate cherry coconut truffles
- Dark chocolate ganache truffles
No bake Chocolate Coconut Truffles made from scratch.
- 210 grams (3 and 1/2 cups) shredded coconut
- 60 grams (1/2 cup) icing or powdered sugar
- 240 ml (1 cup) sweetened condensed milk
- 1 teaspoon vanilla extract
- 300 grams (2 cups) good quality milk or dark chocolate*
- Line a large baking tray with baking or parchment paper. In a large mixing bowl, add coconut, sugar, condensed milk and vanilla and mix well.
- Scoop heaped teaspoons of the coconut mixture and roll into balls using your hands and place onto your prepared tray – its ok if they’re a bit sticky. If the mixture is too wet to roll, add a tablespoon or two more coconut. Once you have rolled all your coconut into balls, place into the fridge for at least 1 hour.
- Add chocolate to a heatproof bowl and heat in the microwave until melted and smooth. Dip the truffles, one at a time, into the melted chocolate, and use a fork to gently lift the truffles out and place on prepare tray.
- Sprinkle a little extra coconut on top of each truffle. Place truffles back in the fridge to set for at least 30 minutes.
If you want to make these gluten free, make sure you use gluten free chocolate.
This recipe was first posted on Sweetest Menu in October 2015.