🍫🥥 Chocolate Coconut Truffles
(Rich, fudgy centers rolled in toasted coconut—easy no-bake bites that taste like a Mounds bar!)
📝 Ingredients (Makes ~15 truffles)
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1 ½ cups (130g) shredded coconut (unsweetened or sweetened)
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½ cup (120ml) coconut milk (full-fat, canned)
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2 tbsp (30g) coconut oil (or butter)
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2 cups (240g) powdered sugar (sifted)
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1 tsp vanilla extract
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Pinch of salt
For Coating:
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1 cup (90g) toasted coconut (see note)
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½ cup (90g) dark chocolate, melted (optional, for drizzle)
🍳 Instructions
1. Toast the Coconut
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Spread 1 cup shredded coconut on a baking sheet. Toast at 350°F (175°C) for 5-7 mins, stirring often, until golden. Cool.
2. Make the Truffle Filling
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In a saucepan, warm coconut milk + coconut oil until smooth (don’t boil).
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Off heat, stir in powdered sugar, vanilla, salt, and remaining ½ cup untoasted coconut. Mix until thick and dough-like.
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Chill 30 mins until firm enough to roll.
3. Roll & Coat
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Scoop 1-tbsp portions, roll into balls, then coat in toasted coconut.
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For extra decadence, drizzle with melted chocolate.
4. Chill & Serve
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Refrigerate 15 mins to set. Store in an airtight container for up to 1 week.
🌟 Pro Tips
✔ Sticky hands? Lightly oil your palms or chill the mixture longer.
✔ Chewier texture? Add 1 tbsp honey to the filling.
✔ Vegan? Use dairy-free chocolate and ensure powdered sugar is vegan.
🍽 Serving Ideas
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Pack in mini cupcake liners for gifts or parties.
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Serve with espresso or coconut milk latte.
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Roll in crushed nuts or cocoa powder for variety.
These truffles are naturally gluten-free and taste like a tropical vacation! Want a chocolate-dipped version? Freeze truffles 10 mins, then dip in melted chocolate. 😍