Description
Delightfully chewy no-bake coconut cream truffles that bring the festive spirit to any holiday gathering.
Ingredients
- 2 cups unsweetened shredded coconut (plus extra for rolling)
- 1/2 cup sweetened condensed milk or cream cheese (for binding)
- 1 teaspoon pure vanilla extract
- Optional: 1/4 cup powdered sugar (for extra sweetness)
- Optional: melted chocolate for dipping
- Optional: chopped nuts or seeds for coating or filling
Instructions
- In a large mixing bowl, combine the shredded coconut, your chosen binding base (condensed milk or cream cheese), and vanilla extract. Mix until a sticky dough forms. Adjust the mixture as needed; if it feels too dry, add a little more binder. If it seems overly wet, incorporate a bit more coconut for a firmer consistency.
- Scoop a spoonful of the mixture and roll it gently between your palms to form 1-inch balls. Place each ball on the parchment-lined tray, ensuring they have space in between for easy coating.
- For coating, roll each ball in shredded coconut, cocoa powder, or chopped nuts. For an indulgent twist, dip the finished balls in melted chocolate and place them aside on parchment paper to set.
- Chill the truffles in the refrigerator for 30-60 minutes until they firm up. If you’re in a hurry, pop them in the freezer for 15-20 minutes instead.
- Serve your coconut cream truffles chilled or at room temperature. Store leftovers in an airtight container in the fridge for up to a week or freeze them for up to three months.
Notes
Add a pinch of sea salt to balance sweetness and try incorporating different extracts or nuts for variety.
