Here’s an easy, no-bake recipe for rich and decadent Coconut and Chocolate Truffles 🥥🍫
🥥🍫 Coconut & Chocolate Truffles
Ingredients (Makes about 18–24 truffles)
- 2 cups (160g) unsweetened shredded coconut
- 1 cup (170g) semi-sweet or dark chocolate chips (melted)
- ½ cup (120ml) sweetened condensed milk
- 1 tsp vanilla extract
- Pinch of salt
For coating:
- 1 cup (170g) melted chocolate
- Extra shredded coconut, cocoa powder, or chopped nuts (optional)
Instructions
1️⃣ Make the mixture
- In a bowl, combine shredded coconut, melted chocolate, sweetened condensed milk, vanilla, and salt.
- Mix until fully combined and thick.
2️⃣ Chill
- Refrigerate mixture for 30–45 minutes until firm enough to scoop.
3️⃣ Shape
- Roll into 1-inch balls using your hands.
- Place on a parchment-lined tray.
4️⃣ Coat
- Dip each truffle into melted chocolate.
- Place back on tray and sprinkle with coconut or nuts before chocolate sets.
5️⃣ Set
- Chill again for 15–20 minutes until firm.
💡 Variations
- Almond Joy Style: Press a whole almond into the center before rolling.
- White Chocolate Version: Use white chocolate instead of dark.
- Extra Coconut Flavor: Add ½ tsp coconut extract.
- Keto-Friendly: Use sugar-free chocolate and unsweetened condensed coconut milk alternative.
Storage
- Store in an airtight container in the fridge for up to 1 week.
- Can be frozen for up to 2 months.
If you’d like, I can also give you a 3-ingredient super quick version or a more gourmet style with a creamy ganache center.
