Coconut Cream Truffles
Indulge in the tropical decadence of Coconut Cream Truffles, a no-bake confection that combines the irresistible flavors of creamy coconut, luscious white chocolate, and a hint of vanilla. These bite-sized treats are made with a rich blend of sweetened shredded coconut, softened cream cheese, and powdered sugar, creating a melt-in-your-mouth texture. Each truffle is dipped in silky melted white chocolate and optionally sprinkled with shredded coconut for an extra touch of elegance and crunch. Perfect for gifting, parties, or an everyday sweet craving, this easy-to-follow recipe delivers 24 beautifully creamy truffles in just 30 minutes of hands-on prep. Store these delightful morsels in the fridge, and enjoy the ultimate coconut dessert indulgence all week long!
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Recipe Information
Ingredients
- 2 cups Sweetened shredded coconut
- 0.5 cups Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 4 ounces Cream cheese, softened
- 0.5 cups Powdered sugar
- 2 cups White chocolate chips
- 1 teaspoon Coconut oil (optional)
- 0.5 cups Unsweetened shredded coconut (for coating, optional)
Instructions
In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, cream cheese, and powdered sugar. Mix well until a thick but cohesive mixture forms.
Using a tablespoon or a small cookie scoop, portion out the coconut mixture and roll it into small balls (about 1 inch in diameter). Place the balls on a parchment-lined baking sheet.
Transfer the tray to the refrigerator and chill the truffle centers for at least 1 hour, or until firm.
Once the truffle centers are chilled, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval, until smooth. If the chocolate is too thick, add coconut oil to thin it slightly for better coating consistency.
Using a fork or dipping tool, carefully dip each coconut ball into the melted chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off before placing the coated truffle back onto the parchment-lined sheet.
If desired, sprinkle the coated truffles with unsweetened shredded coconut for added texture and visual appeal while the chocolate is still wet.
Let the truffles sit at room temperature or refrigerate them until the chocolate coating is fully set (about 20-30 minutes).
Once set, transfer the truffles to an airtight container and store them in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 42 mg | 2% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 17.9 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 80 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
