Coconut Cream Truffles
Soft, creamy coconut truffles coated in chocolate with an optional sprinkle of toasted coconut. Easy to prepare, no-bake, and ideal for dessert, gifting, or an anytime indulgence.
Equipment
- Hand mixer or stand mixer – 1
- Mixing Bowl – 1 large
- Wax paper – 1 sheet
- Cookie sheet – 2
- Spoon (1)
- Measuring cups and spoons – as needed
Ingredients
- ¼ cup 57 g butter, softened
- 1 ½ cups 170 g powdered sugar
- Pinch of salt
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- 3 –4 tablespoons cream of coconut e.g., Coco Real
- 1 cup shredded coconut
- 8 ounces chocolate candy melts or chocolate bars
- Optional: toasted coconut for topping
Instructions
- Prepare the Butter Base: Begin by softening your butter to room temperature so it’s easy to whip. In a large mixing bowl, use a hand mixer or stand mixer to beat the butter until it becomes smooth, light, and creamy. This step is essential to create a soft and fluffy base for your truffles, ensuring a melt-in-your-mouth texture.
- Incorporate Sugar and Salt: Gradually add the powdered sugar into the whipped butter, a little at a time, while continuing to mix. Add a pinch of salt (or adjust if using unsalted butter) to balance the sweetness. Mix until the combination becomes crumbly at first, then smooths out into a cohesive, thick paste. This forms the sweet and slightly salty foundation for your truffle centers.
- Add Flavor Extracts: Now, infuse your truffle mixture with flavor. Add the vanilla extract and coconut extract, stirring thoroughly to distribute the aroma evenly. These extracts enhance the tropical coconut taste and add depth to the truffle’s flavor profile.
- Incorporate Cream of Coconut: Add 2 tablespoons of cream of coconut into the mixture and mix until it reaches a thick, smooth consistency. Depending on your mixer type, you may need more: a stand mixer usually requires 2–3 tablespoons, while a hand mixer might need up to 4 tablespoons to achieve the perfect creamy texture. Gradually add additional cream of coconut as needed, blending thoroughly after each addition. The cream of coconut ensures the truffle centers are rich, moist, and packed with tropical sweetness.
- Fold in Shredded Coconut: Gently fold in the shredded coconut with a spatula until fully combined. Make sure every portion of the mixture has coconut dispersed evenly. The shredded coconut not only adds flavor but also gives the truffles a slightly textured bite that enhances the overall mouthfeel.
- Form Truffle Balls: Scoop tablespoon-sized portions of the mixture and roll them into uniform balls using your hands. A consistent size ensures even coating and presentation. Place each ball on a cookie sheet lined with wax paper. For best results, work in batches to prevent the mixture from warming up in your hands and becoming sticky.
- Chill the Truffles: Transfer the cookie sheet with the truffle balls into the refrigerator for at least 1 hour to firm up. Alternatively, you can place them in the freezer for 30 minutes for faster results. If needed, cover the tray with plastic wrap and chill overnight. Chilling helps the truffles hold their shape during the chocolate dipping process.
- Melt the Chocolate Coating: While the truffles are chilling, melt your chocolate candy melts according to the package instructions. Use a microwave or double boiler, stirring frequently to avoid burning. The chocolate should be smooth, glossy, and pourable for even coating. This step is crucial to achieve that professional, silky outer layer.
- Dip the Truffles in Chocolate: Once chilled, use a fork or dipping tool to carefully submerge each truffle ball into the melted chocolate. Tap off any excess chocolate gently against the side of the bowl. Place the coated truffle onto a new cookie sheet lined with wax paper. If the truffles soften during the process, briefly return them to the freezer for a few minutes to firm up before continuing.
- Add Optional Toppings: While the chocolate is still wet, sprinkle the truffles with toasted coconut or other decorations of your choice. A drizzle of leftover melted chocolate can also add a professional touch and visual appeal. This step elevates the presentation and adds extra flavor and texture.
- Set and Store the Truffles: Allow the chocolate coating to fully set by chilling the truffles in the refrigerator for at least 15–20 minutes. Once set, store the truffles in an airtight container in the fridge for up to two weeks. Before serving, allow them to sit at room temperature for a few minutes for the best creamy texture and flavor.
- Serve and Enjoy: Arrange your truffles on a serving plate or gift box. These coconut cream truffles are perfect for dessert, snacking, gifting, or special occasions. Each bite delivers a creamy, chocolatey, coconut-rich experience that melts in the mouth and delights every time.
Notes
- Butter and Salt Adjustments: If using salted butter, simply add a pinch of extra salt to balance flavors. For unsalted butter, include about 1/8 teaspoon of salt to enhance the sweetness.
- Cream of Coconut Choice: Use a high-quality cream of coconut, such as Coco Real, which is thicker and sweeter than regular coconut milk. Shake well before measuring. Adjust the amount based on mixer strength to achieve a smooth, creamy consistency.
- Chocolate Options: Candy melts, almond bark, or quality baking chocolate can all be used for coating. Milk, dark, or white chocolate works beautifully depending on preference. Ensure chocolate is fully melted and smooth for easy dipping.
- Truffle Firming: If the mixture softens while rolling or dipping, chill briefly in the freezer. Work with a few truffles at a time to prevent melting.
- Optional Toppings: Toasted coconut, sprinkles, or a drizzle of leftover chocolate elevate both flavor and presentation.
