Coconut truffles are small, creamy bites made with shredded coconut, condensed milk, and coated in smooth chocolate or extra coconut. They’re easy to make, no baking needed, and perfect for gifting, tea parties, or whenever a coconut craving strikes. This recipe makes about 18 truffles.
Ingredients
1½ cups desiccated or finely shredded coconut (plus extra for rolling)
½ cup sweetened condensed milk
½ teaspoon vanilla extract
Pinch of salt
100g dark or milk chocolate (optional, for coating)
Instructions
1. Make the Coconut Mixture
In a mixing bowl, combine the coconut, condensed milk, vanilla, and a small pinch of salt.
Mix well until everything comes together into a sticky dough.
2. Chill the Mixture
Cover and refrigerate the mixture for 20–30 minutes to firm it up and make rolling easier.
3. Shape the Truffles
Scoop out small amounts and roll into bite-sized balls using your hands.
Place them on a tray lined with parchment paper.
4. Roll or Dip
You can either roll the truffles in more shredded coconut for a snowy look,
or
Melt the chocolate gently over a double boiler or in the microwave, then dip each truffle to coat. Let the excess drip off and place back on the tray.
5. Set and Store
Let the truffles sit in the fridge for at least 30 minutes to set.
Store in an airtight container in the fridge for up to a week.
Tips
For extra flavor, add a few drops of almond extract or a chopped roasted almond in the center
Use white chocolate for a different twist
Make them smaller for bite-sized party treats
These coconut truffles are rich, soft, and so easy to love.
