There are tons of different truffles in the chocolate world, and the only thing they have in common is that they’re decadently delicious one-biters.
Today we’re making pearly white coconut-based truffles, tropical-scented, crispy but silken smooth truffles made with only four ingredients, doesn’t that sound awesome?
Here’s the deal, most truffles are made with chocolate, more specifically with chocolate ganache, which is a mixture of melted chocolate and cream.
The coconut truffles are nothing like that; there’s no chocolate in these. They’re made with four ordinary ingredients, and if you cook with coconut at home now and then, chances are you already have them in your pantry.
Here’s all you need to know about coconut truffles and how to make them.
The Ingredient Rundown
We need four ingredients for this coconut truffle recipe; three are creamy, and one is flaky.
The most essential ingredient in coconut truffles is the sweetened condensed milk, but since this is a keto version, we’ll make our own with milk, butter and Swerve. You’ll need one and a half cups or about 14 ounces of the sweet, creamy stuff. The condensed milk won’t only add a pleasant texture to the mix; it’s also the primary sweetener.
We’re combining our zero sugar condensed milk with half a cup of coconut milk; the thicker, the better. This ingredient will also help with the truffle’s consistency and will infuse the truffle with the loveliest coconut flavors.
We’ll also add a tablespoon of butter; it brings the two ingredients above together. When combined, these three creamy ingredients become a thick liquid in the stovetop, so thick you should be able to see the bottom of your saucepan when stirring with a spatula.
The final ingredient is coconut flakes. Here’s a tip. By fresh coconut flakes, at least the fresher you can find. Check the production date. Few people know this, but coconut flakes do go stale.
How Many Truffles Can You Make?
With the recipe below, we’re making eight truffles, which is the right number for sharing these white beauties with a special someone. It’s also the correct number to pack them nicely in a box and giving them away as gifts.
For larger crowds, you’re going to scale up the recipe, and for this, the most important thing to remember is to use a larger saucepan to thicken the creamy mixture. You want it nicely spread in the bottom of the pan, so don’t overfill your pot or saucepan; use a larger one instead.
Failing to do so will result in a mixture that’s just too runny, and you won’t have a chance to roll the mixture into balls. In other words, the truffles will fall apart.
Neat Substitutions and Variations
Here are some neat substitutions for this recipe. Don’t think that just because you’re infusing your truffles with coconut milk, you can’t use any other topping. Coconut flakes are fun, but these beauties shine when rolled in cashews and pistachios too. Think tropical flavor combinations.
Now, here’s an idea. Substitute the coconut milk with almond milk and roll your truffles in crushed almonds. Now you’ve got yourself the pretties almond truffles. Do you see where I’m going? Easy substitutions mean that you can make a wide variety of truffles with the same easy four-ingredient recipe.
A final but essential substitution is swapping the butter for margarine or coconut oil to make your truffles vegan. I’m sure many of your friends will appreciate it.
When To Serve Stuffed Coconut Truffles
These coconut-scented truffles are fantastic for backyard get-togethers, pool-side parties, or dining alfresco. They’re tropical, so they’re perfect desserts for barbecues and other summer activities.
Interestingly, being so white and flaky, these beauties are also compatible with winter and cold weather; they’re a great ace to have up your sleeve for a seasonal holiday dinner.
If you’re serving these in summer, keep in mind truffles don’t like heat. Yes, these truffles might not have chocolate in them, but they will melt. Bring them last minute to avoid sticky truffles; they’re tastier when slightly chilled too!
Overall, these sweets are super versatile, and they’re crowd-pleasers, so you won’t find it hard to find excuses to make a batch of these!
How To Store Your Coconut Truffles
These truffles are relatively stable, so you can store them in the fridge for at least a week. A good idea would be to keep them in an air-tight container in the back of the fridge without the coconut flake crust. Just roll them in fresh coconut flakes right before serving.
In the same way, you can freeze these bad boys, and in that case, I recommend storing the truffles in small batches inside Zip-lock bags.
I’ll be honest; these are so easy to make that just making sure you have the ingredients in hand at all times is enough; you can put them together in fifteen minutes plus a thirty-minute cooldown.
To make coconut truffles at home, you’ll need a medium-sized saucepan or thick-bottomed skillet. You’ll also need a baking tray and don’t worry; we’re not baking a thing today.
You’ll need a nice clean surface to roll your truffles, too, and a regular bowl for your coconut flakes.
That’s the best part of making these truffles that we’re not working with chocolate, and that saves us a lot of time.
Quick and easy are two words you don’t find together often in the world of sweet treats, but these coconut truffles are just that.
Making coconut truffles is so easy you can have your kids help out, and here’s a story to keep them entertained — these treats are popular in Brazil, where they’re called Brigadeiros. They’re often made with cacao powder, and they’re present in every Brazilian birthday!
For the no-sugar condensed milk:
For the truffles:
- 1 tablespoon butter
- 1½ cup no-sugar condensed milk
- ½ cup coconut milk
- 1 cup coconut flakes
- For the no-sugar condensed milk, pour the whipping cream into a sauce pan, bring to a boil, then simmer over low heat for thirty minutes to thicken.
Add the butter and sweetener and mix well. Let it cool.
- For the truffles, line a tray with parchment paper.
- Set the flame at low heat and add the butter into a pot. Melt the butter and immediately add the condensed milk and coconut milk. Stir continuously until it thickens.
- Pour the hot mixture into the tray, let it cool to room temperature, and then chill it in the fridge for 30 minutes.
- Scrape the mixture with a spoon and shape it into bite-sized balls. Roll them with your hands using your kitchen counter. Don't manipulate it too much,
or the truffles might start to melt!
- Add the coconut flakes into a bowl and coat the truffles evenly. Store in the fridge or serve immediately.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 252Total Fat: 14gTrans Fat: 0gCarbohydrates: 3gFiber: 1gProtein: 1g