Coconut Cream Truffles


Preparation Time: 25 minutes

Cooking Time: 2 hours


375 g white chocolate

150 g butter

1/2 cup coconut milk

2 teaspoons creamed coconut

1 cup desiccated coconut

3 cups icing sugar

375 g  white or milk chocolate, for coating truffles

  1. Gently melt butter and white chocolate in pan over slow heat. For best results don’t over melt, if just a few chocolate pieces appear solid, stir them in with what has already melted until it’s all smooth
  2. Add coconut milk, creamed coconut, desiccated coconut and icing sugar
  3. Stir until well mixed
  4. Form and freeze for 2 hours  – many options for “form” eg roll into balls, spoon mixture into freezer bags or lined containers so that it forms slabs about 2cm thick, whatever shape you like!
  5. Remove from freezer – if in slabs, remove from bags / container and dice your mixture into cubes or other shapes
  6. Warm your preferred chocolate for coating until soft, stir until all is smooth (doing it like this me ants that the mixture sets quickly and evenly around the cubes with no puddles at base)
  7. Dip the pieces one by one into the chocolate mixture, turning over with a teaspoon until evenly coated
  8. Place coated pieces onto a lined tray
  9. Leave at room temperature to set, then store in a cool place (not the fridge). Enjoy!


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