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?
Yes.
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
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let's Bake
Chocolate Coconut Truffles
No bake Chocolate Coconut Truffles made from scratch.
Ingredients
- 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*
Instructions
- 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.
Notes
If you want to make these gluten free, make sure you use gluten free chocolate.
Nutrition Information
This recipe was first posted on Sweetest Menu in October 2015.
Janet says
Hello
Can I cut the recipe in half to make less or will that mess with the final product?
Jessica Holmes says
Hi Janet, yes you can!
Christen says
I want to send these as a gift thru the mail. Do these need to stay refridgerated?
Jessica Holmes says
Hi Christen, yes they do need to stay refrigerated.
Alison says
What could I use in place of sweetened condensed milk? I was thinking coconut milk and some sort of thickener. Any suggestions?
Jessica Holmes says
Hi Alison, I’m sorry but I haven’t tested this recipe with any alternatives. If you do try, let me know how you go!
G. says
Great recipe! How long can you store these in &/or out of the fridge? I was going to make these again for a work function on a Wednesday, but wasn’t sure if I could make them the Sunday before or if I should just do them a day or 2 before?
Jessica Holmes says
Hi, excited you are going to make these. They’ll keep for up to 5 days in the fridge but I do always think fresh is best ☺️
Irene Edgar says
I tried them last year Xmas turned out yummy 😋
Jessica Holmes says
Love hearing that Irene!
Abs says
Hi
The chocolate look so amazingly glossy!! Can I ask the technique you use to temper the chocolate in order to get that finish?
I can’t wait to try your recipes!
Jessica Holmes says
Hi Abs, I just used a regular block of chocolate but the truffles in the photos have not completely set. They definitely go harder and darker after spending time in the fridge.
Abs says
Thanks for taking your time out to reply … I just don’t like it when chocolate becomes dull and grey after tempering – something Iv been working on recently to perfect!
Jessica Holmes says
Totally know what you mean! It’s tricky to temper chocolate!
Anushka says
Hi Jess, thank you for sharing this recipe. What do you mean by “regular block of chocolate”? As in a plain ready to eat branded chocolate bar or the chocolate blocks that are sold by weight in the supermarket? Thank you!
Jessica Holmes says
Hi Anushka, I was referring to a ready to eat block of chocolate from the supermarket, but either of those options sound fine!
Anushka says
Wonderful, thank you so much!
PENNY ADKINS says
Are these made with sweetened or unsweetened coconut?
Jessica Holmes says
Hi Penny, just regular unsweetened coconut for this one.
Neha says
Hi Jessica…will definitely try these chocolate coconut balls ..but wanted to ask that can we use fresh grated coconut and if do…..do I need to make any changes in the sugar measurements
Jessica Holmes says
Hi Neha, ooh I’ve never made these with fresh coconut before so I’m not sure – sorry! It could be quite different in taste and texture as the packaged coconut is quite dry. If you do try it, please let me know how you go!
Rashmi says
Hi….I love coconut desserts. Just a small doubt though… Why r we using icing sugar when condensed milk itself has enough sweetness? Pls clarify so that I can try this out soon 🙂
Jessica Holmes says
Hi Rashmi! This is my recipe for my preferred taste. The sugar adds sweetness and a little texture, but you can make it without if you prefer.
Natalie says
I love chocolate and coconut together! These truffles look amazing!
Jessica Holmes says
Thanks Natalie!
Lisa says
I am planning to make these as part of my wedding favor truffle boxes. how long do they keep without refrigeration?
Jessica Holmes says
Hi Lisa, wow that’s amazing! I find these truffles keep well in an airtight container in a cool environment, but if it’s for something as important as a wedding, maybe you could do a test batch to make sure? Congratulations! ❤️
Josh says
These taste even better than the ones from the supermarket.
Jessica Holmes says
Yes! So glad to hear that Josh.
Fran says
Do u have to keep them refrigerated
Jessica Holmes says
Hi Fran, thanks for your comment. You don’t have to but it could be a good idea if you live in a warm climate to stop the chocolate from melting. Hope you enjoy them!
Joy says
Does the coconut have to be unsweetened?
Jessica Holmes says
Hi Joy, thanks for stopping by. I would recommend using unsweetened coconut as there is plenty of sweetness from the powdered sugar and condensed milk. Let me know how you go!
Nagi says
THANK YOU Jessica! 🙂 I was just thinking about what truffles to make for Christmas gifts this year 🙂 N x