These three ingredient Coconut Truffles are the easiest treat in the world to make. They are smooth, creamy and so so delicious. The ingredient list couldn’t be less complicated and they will disappear quicker than you could put them on the table.
These Coconut Truffles are made simply with chocolate and coconut cream. The recipe cannot be any simpler with such fantastic result. I immediately regret not keeping several more for myself before sending the batch to work with Ryan. You’ll be day dreaming about these smooth and creamy chocolate truffles as soon as you have a taste.
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. You must love the taste of the chocolate you’re using and you must love the taste of coconut of course. I used Ghirardelli dark chocolate melting wafers and Sprouts brand coconut cream and sweetened shredded coconut.
How to Make Coconut Truffles
For this coconut truffle recipe, I only use the top cream portion of the can of coconut cream, just the white stuff. You can separate this top cream from the liquid by refrigerating the can of coconut cream overnight. It makes it easier to scoop out the cream in the morning, just like separating fat from a pot of soup if you will.
Can I use coconut milk instead of coconut cream? The simple answer is yes, but it may give you a tiny bit different results, though maybe not enough for you to detect. For the Sprouts brand coconut cream, there is just smidge more than 7 oz of top cream. If using the Sprouts brand coconut milk, there will be just a bit less than 7 oz of top cream. But the difference is small enough that it won’t affect the recipe greatly. However, I can only speak for the brand of coconut milk and cream I use and not any other brand at this moment.
Now add your chocolate and coconut cream in a heat proof glass bowl and melt it using the double boiler method (ie. over a pot of simmering water). The rising steam will gently melt the chocolate, take off the heat once all of the chocolate is melted and stir until the mixture is completely smooth. Let it cool to room temperature and refrigerate to solidify the mixture to a scoop-able workable hardness. Don’t cover the bowl to avoid any condensation dripping into the truffle mixture.
You can check whether the mixture is ready by pushing on the surface. If it gives just a little but doesn’t stick to your finger, you can probably start scooping and rolling. If it is still too soft, refrigerate it a little longer. Once ready, use a small 1 Tablespoon Cookies Scoop to portion the truffle mixture 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 shredded coconut, and you’re done.
Can I use unsweetened shredded coconut instead of sweetened shredded coconut? These coconut truffles are not very sweet to begin, especially if you use a dark chocolate. I like the extra sweetness the sweetened shredded coconut gives these along with the extra layer of coconut flavor. I would advise against unsweetened shredded coconut in this specific recipe.
You can store these delicious Coconut Truffles in an airtight container in the refrigerator. They can be served straight from refrigeration without thawing. One batch makes 22 chocolate truffles; they’re great for sharing, gifting and filling your afternoon with a little bit of sweetness.
More Unique & Delicious Chocolate Truffles
- Chocolate Covered Strawberry Truffle Pops
- Pineapple Truffles
- White Chocolate Pistachio Truffles
- Raspberry Chocolate Truffles
- Peppermint Chocolate Truffle Pop
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
- 1 can unsweetened coconut cream ((13.5 oz, only use the top cream portion))
- 1 bag dark chocolate melting wafer ((10 oz))
- 1 cup sweetened shredded coconut
- 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 heat proof 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.
- Use the left over coconut water from the can to make smoothies.
- The coconut top cream on its own weighs about 7 oz.
- Refrigerate any left over and serve straight from the fridge.
Shop the Recipe Tools
- Dark Chocolate Melting Wafers
- 1 Tablespoon Cookies Scoop
- Measuring Cups and Spoons
- Heat Proof Glass Mixing Bowls
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