Want to learn how to make simple chocolate coconut truffle? Then follow the easy steps from scratch and enjoy all festive and regular occasions indulging this scrumptious truffle. Yes, this is so simple, easy four-ingredient truffle with mildly sweet, tangy, and full of coconut flavour. Here in this recipe, I have added little chopped cranberries to give a slight tartness and condensed milk to bind the toasted coconut into a bite-sized-ball. Finally, the frozen coconut balls are dipped in smooth semi-sweet milk chocolate to set for few minutes.
What are the four ingredients
- Shredded Coconut
- Chopped Cranberries
- Condensed Milk
- Semi sweet Milk chocolate
How to make Simple Chocolate Coconut Truffle
As I said, this is a simple fuss-free recipe to make and enjoy with family. As Christmas is around the corner, this truffle is perfect to make ahead of time and also to gift family and friends. Let’s see how to make this simple truffle
No fancy gadgets are required to make this truffle if you use desiccated coconut. All you need is a bowl and a spoon or spatula. In this recipe, I used fresh shredded coconut and not desiccated coconut. So I first toasted the coconut in the oven to absorb moisture. You can toast the coconut on the stovetop too and allow the toasted coconut cool.
Then, to it add chopped cranberries. Now, add little condensed milk for binding. It will be sticky at first. Use your clean palm to roll into round balls or any shape like bars etc. Then, pop them into the fridge until it set firm. It is ready to dip in melted semi-sweet milk chocolate. Dip it and let it sit for a few minutes. Do not refrigerate the truffles. That’s it, delicious, chocolate coconut truffle is ready to devour. I bet no one can eat just one and warn you guys to make more and store.
Some variations
You can add any dried fruits or nuts to the coconut to give nutty, tasty truffles. Any chocolate like dark chocolate, white chocolate, or semi-sweet is perfect for dipping the truffles. Also, you can substitute honey or maple syrup for condensed milk. Dust icing sugar or with some toasted coconut adds an extra richness to the truffles.
Lets see how to make Simple Chocolate Coconut Truffle with step by step preparation.
Grate two medium sized coconut. Grate only the white part of the coconut. In a baking tray, line parchment paper. Now spread the grated coconut and toast in an oven for 15 to 17 minutes at 180* C. Toss the coconut in the baking tray until moisture is completely absorbed. Keep it aside.
When the coconut is completely cooled, pulse the toasted coconut once or twice to get uniform coconut mixture.
Transfer the coconut in a bowl and add chopped cranberries and mix well with a spoon.
Now add condensed milk and mix well with spoon. The coconut mixture turns sticky but do not worry. Use your clean hand to roll the coconut balls.
Line parchment paper in a baking tray and arrange all the coconut balls and refrigerate until it turns firm.
Meanwhile, microwave semi sweet chocolate only for 30 seconds until it melts to smooth and silky in texture. Drop in coconut balls into the melted chocolate and let it coat evenly.
Dip all the coconut balls and place it on a tray lined with parchment paper to set.
You can sprinkle some toasted coconut after dipping chocolate or dust icing sugar.
Hope you like this recipe, if so let us know! Leave your thoughts in the comment and rate the recipe, which means a lot to me! Happy Cooking????.
How to store coconut truffles
Store this chocolate coconut truffle in an airtight container in the fridge. It will stay fresh on the kitchen counter for 4 to 5 days.
You might also like to try some Dessert recipes
Dragonfruit Coconut Panna Cotta Tart
Simple Quick Healthy Granola Bar
Notes
You can use desiccated coconut in place of fresh shredded coconut.
If you want to make the regular truffle, skip coconut and make it only with chocolate.
You can add dried fruit or nuts to the truffle. If you are allergic to nuts, omit, and add according to your preference.
Likewise, for binding, you can add honey or maple syrup too.
Want To Learn How To Make Simple Chocolate Coconut Truffle
Equipment
Ingredients
- 2½ cup Shredded coconut
- 4 tablespoon Condensed milk
- ¼ cup Cranberries
- 1 cup Semi-sweet milk chocolate
Instructions
- Grate two medium sized coconut. Grate only the white part of the coconut. In a baking tray, line parchment paper. Now spread the grated coconut and toast in an oven for 15 to 17 minutes at 180* C. Toss the coconut in the baking tray until moisture is completely absorbed. Keep it aside.
- When the coconut is completely cooled, pulse the toasted coconut once or twice to get uniform coconut mixture.
- Transfer the coconut in a bowl and add chopped cranberries and mix well with a spoon.
- Now add condensed milk and mix well with spoon. The coconut mixture turns sticky but do not worry. Use your clean hand to roll the coconut balls.
- Line parchment paper in a baking tray and arrange all the coconut balls and refrigerate until it turns firm.
- Meanwhile, microwave semi sweet chocolate only for 30 seconds until it melts to smooth and silky in texture. Drop in coconut balls into the melted chocolate and let it coat evenly.
- Dip all the coconut balls and place it on a tray lined with parchment paper to set.
- You can sprinkle some toasted coconut after dipping chocolate or dust icing sugar.
Notes
Nutrition
Some Dessert Recipes
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