Chocolate Coconut Truffles

#truffles #coconut #chocolate

Chocolate Coconut Truffles Recipe

Prep Time: 10 mins.
Chill Time: 1 hour.
Total Time: 1 hour 10 mins.

24 Truffles.

• 3½ cups (250g/8½ oz) Desiccated Coconut.
• 2 Sachets (23g/1oz) Lemon & Lime/Raspberry/Orange Jelly Crystals or Jello Powder.
• ¼ cup (50g/1½ oz) Icing/Powdered Sugar.
• 1 tin (397g) Condensed Milk.
• 1½ cups (200g/7oz) Milk or Dark Chocolate.
• (50g/1½ oz) White Chocolate (Optional).
• Green/Orange/Pink Gel Food Colouring (Optional).

1. Place the desiccated coconut in a large bowl and stir in the jelly crystals and icing sugar.
2. Add the condensed milk and stir.
3. Add a little green or orange gel food colouring if you’re making lemon & lime or orange flavour truffles. You won’t need to add gel colour for the raspberry and strawberry flavours. Be sure to mix the food colouring well.
4. Using a tablespoon scoop up the mixture and roll it into a ball. Each one should weigh approximately 20g each, but you can make them bigger if you prefer.
5. Place on a tray lined with parchment paper. Then chill in the fridge for 30 minutes
6. Break the chocolate up and place it in a heat-proof bowl over a pan of simmering water. Alternatively, place in the microwave making sure to stir every 10 seconds until melted.
7. Dunk the truffles in the melted chocolate making sure to cover them.
8. Scoop them up with a fork and transfer them to a baking sheet lined with parchment paper.
9. Place in the fridge for 30 minutes to set.
10. Melt some white chocolate and add a little green/orange/pink gel food colouring, depending on the flavour you’re making. Mix the gel colour in with the white melted chocolate until you have your desired colour.
11. Drizzle the melted chocolate over the truffles.
12. Mmm Scrummy!!!


• The truffles will keep for about a week in an airtight container, either in or out of the fridge.

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