3-Ingredient Coconut Truffles

These easy 3-ingredient Coconut Truffles are the simplest treat in the world to make, yet with fantastic results. The coconut chocolate truffle filling is so smooth and creamy, rolled in sweetened coconut flakes for even more amazing coconut flavor inside out. 

If you’re wondering, these are not your typical coconut truffles with a filling of sweetened coconut and condensed milk, covered in chocolate. These chocolate truffles with coconut are more similar to a typical chocolate truffle with a chocolate ganache filling, like these pineapple truffles and these strawberry truffles. The ganache filling is made with coconut cream instead of heavy cream in this case. 

With just 3 ingredients, this recipe cannot be any simpler, my easier only recipe has to be this 2-ingredient chocolate covered macadamia nuts recipe! I promise you these coconut truffles will disappear quicker than you could put them on the table. The recipe also yields a good size batch with 22 truffles, perfect for sharing.

Helpful tools

Honestly, you don’t need any special tools to make these coconut truffles. But I do recommend a small cookie scoop to divvy up the truffle filling, it makes the process a lot easier.

Ingredients and substitutions

As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post. Below are some notes and substitution tips:

Now before we get started, I want to emphasize that because this coconut truffle recipe is so simple, it’s extremely important to use quality ingredients you know, trust and love.

1. Chocolate – I used Ghirardelli dark chocolate melting wafers. It has about 50% cocoa content so it has a good amount of chocolate without being too bitter and gives a nice sweetness to the truffle filling. Darker chocolate will also work but may be too bitter. Milk chocolate will work too if you like the filling a bit sweeter.

2. Coconut cream – I used Sprouts brand coconut cream. This is the only place I was able to find coconut cream, which has slightly higher fat content than coconut milk. But if you can’t find coconut cream, a can of coconut milk will work, make sure it is full fat and not light coconut milk. Make sure you’re only using the top cream portion either way, a 13.5 oz can of coconut cream/milk will yield about 7 oz of top cream. Don’t use coconut milk from the carton, it has to be the canned version for its higher fat content.

3. Sweetened coconut flakes – I have no brand preference, but use your favorite. I don’t recommend substituting with unsweetened shredded coconut here since these truffles are not very sweet to begin with, especially if you use a dark chocolate. I like the extra sweetness the sweetened coconut gives these along with the extra layer of coconut flavor.

How to make coconut truffles

The following instructions, step-by-step photos, and tips are here to help you visualize how to make the recipe. You can always skip straight to the printable recipe card at the end of this post.

For this recipe, we are only using the top cream portion from the can of coconut cream or coconut milk, ie. just the white stuff on top. To separate this top cream from the liquid, you need to refrigerate the can of coconut cream overnight. The next morning, you can scoop out the cream sitting on top of the liquid just like separating fat from a pot of soup.

Tip: Don’t throw out the coconut water after you remove the cream. Save it to make smoothies! You can use it in place of coconut milk in this mango peach smoothie and this pina colada smoothie. Transfer it to another container and store in the fridge until you need it.

Now, add chocolate and coconut cream in a heatproof glass bowl. Set the bowl over a pot of simmering water to gently melt the chocolate. Take off the heat once all of the chocolate is melted. Stir until the mixture is completely smooth. Let it cool to room temperature and then refrigerate.

Tip: Don’t cover the bowl to avoid any condensation dripping into the truffle mixture.

Once the ganache is set, but still soft enough to scoop and not too sticky, use a small cookie scoop to portion the truffle filling into 1” ball, this will be a rounded scoop. Roll it between the palms of your hands, as quickly as you can. Don’t worry too much about making it a perfect round ball. Then roll the ball in sweetened coconut flakes.

Storage

You can store these in an airtight container in the refrigerator for up to 2 weeks. They can be served straight from refrigeration without thawing. I have not personally tried freezing these, but you should be able to freeze them for up to 3 months. If frozen, thaw before serving.

Love coconut? Try these easy treats

• These Coconut Mochi are little baked treats using sweet rice flour and coconut milk. They’re lovely and chewy with a light coconut flavor just like these coconut truffles.
• Another simple recipe with amazing results is this 7-ingredient coconut shortbread recipe. A few more ingredients than these chocolate coconut truffles but super easy to make!
• I also love this buttery, nutty, caramel-y macadamia coconut brittle.

HUNGRY FOR MORE? Join my free newsletter to receive weekly email filled with recipe ideas, inspirations with a sprinkle of personal anecdotes and the occasional exclusive recipes for email subscribers only.

📖 Recipe card

3-Ingredient Chocolate Truffles with Coconut

These easy 3-ingredient Coconut Truffles are the simplest treat in the world to make. The results are smooth and creamy coconut chocolate truffles covered in snowy sweetened shredded coconut.

5 from 3 votes

Print Pin Rate

Prep Time: 25 minutes minutes

Cook Time: 5 minutes minutes

Refrigeration Time: 2 hours hours

Total Time: 30 minutes minutes

Yield: 22 truffles

Author: Trang

Equipment

• Saucepan
• Small Cookie Scoop

Ingredients

• ▢ 1 can unsweetened coconut cream (or coconut milk, 13.5 oz, 400 ml, see notes)
• ▢ 1 bag dark chocolate melting wafer (50% cocoa, 10 oz, 283 g)
• ▢ 1 cup sweetened coconut flakes (120 g)

Cook ModePrevent your screen from going dark

Instructions

• Refrigerate the can of coconut cream the night before to separate the top cream from the liquid. Scoop the cream out of the can using a spoon, leaving all of the clear liquid behind.
• Add the coconut cream to a heatproof glass bowl along with the chocolate melting wafer, heat the bowl over a simmering pot of water until the chocolate melts, stirring with a spatula. Turn off the heat and continue to stir until smooth. Allow the bowl to cool to room temperature, then refrigerate for 1.5 – 2 hours.
• When the chocolate truffle mixture solidifies but still malleable, take it out of the fridge and portion into 1” balls with a small ice cream scoop.
• Add sweetened shredded coconut to a small bowl. Roll the coconut truffles in the coconut to cover completely.
• Serve immediately or keep refrigerated until ready to serve.

Notes

• Only use the top cream portion from the can of coconut cream or coconut milk. The cream alone weighs about 7 oz  or 198 g.
• If you can find coconut cream, it contains a bit more of the cream than just coconut milk.
• If using coconut milk, make sure it is full fat, don’t use light or the kind in the carton.
• I use Ghirardelli dark chocolate melting wafers which is about 50% cocoa. You can use anything between 40% – 60% cocoa.
• Refrigerate any leftovers and serve straight from the fridge.
• Use the leftover coconut water from the can to make smoothies.

Nutrition

Serving: 26g | Calories: 121kcal

Course: Candy, Dessert

Cuisine: American, Hawaiian

DID YOU MAKE THIS RECIPE?If you made this recipe and loved it, please leave a comment and give us a 5 STAR review. Thank you!!

This post may contain affiliate links. For more details on how we utilize affiliates, ads, and sponsored content, see our full disclosure policy. Thank you for your continued support, which enables us to keep bringing you delicious recipes, at no extra cost to you.