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.
These are not your typical Coconut Truffles with a filling of sweetened coconut and condensed milk, covered in chocolate. They are Coconut Chocolate Truffles with a filling of chocolate ganache made with coconut cream and then rolled in sweetened coconut.
The recipe cannot be any simpler with such fantastic results. They will disappear quicker than you could put them on the table. You’ll be day dreaming about these smooth and creamy chocolate truffles as soon as you have a taste.
What you’ll need
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.
- 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.
- 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 you’re only using the top cream portion either way.
- Sweetened shredded coconut – I have no brand preference, but use your favorite.
How to make coconut truffles
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.
- 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. Note: Don’t cover the bowl to avoid any condensation dripping into the truffle mixture.
- Once the ganache is soft enough to scoop but not too sticky, use a small cookie 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.
Can I use coconut milk instead of coconut cream?
The simple answer is yes. It may give you a tiny bit different results, though maybe not enough for you to detect.
- For the Sprouts brand coconut cream, once separated, the top cream portion weighs just a smidge more than 7 oz.
- For the Sprouts brand coconut milk, there is just a little bit less than 7 oz of top cream, once separated.
These differences are small enough that it won’t affect the recipe greatly. However, I can only speak for the Sprouts brand coconut milk and cream, and not any other brand at this moment. Though I think you shouldn’t have any issue with other brand coconut milk since they should all have similar fat content. But DO NOT use coconut milk from the carton.
What to do with leftover coconut water?
Don’t throw out the coconut water after you remove the cream. Save it to make smoothies. If not used right away, make sure to store it in the fridge.
Can I use unsweetened shredded coconut instead of sweetened shredded coconut?
These coconut truffles are not very sweet to begin with, 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 recipe.
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 1 year. If frozen, thaw before serving.
This recipe makes 22 coconut chocolate truffles. They’re great for sharing, gifting and filling your afternoon with a little bit of sweetness!
More unique chocolate truffle recipes
- Chocolate Covered Strawberry Truffles
- Pineapple Truffles
- White Chocolate Pistachio Truffles
- Raspberry Chocolate Truffles
- Peppermint Chocolate Truffles
- Small Cookie Scoop
- 1 can unsweetened coconut cream (or coconut milk, 13.5 oz, note)
- 1 bag dark chocolate melting wafer (50% cocoa, 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 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.
- Only use the top cream portion from the can of coconut cream or coconut milk. The cream alone weighs about 7 oz.
- 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.
Originally published on 3/11/2019. Post updated and republished on 12/16/2020 with tidier writing and additional notes, but no change to the recipe.
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