White Chocolate Coconut Truffles

By Shiran

Melt-in-your-mouth white chocolate coconut truffles that are made from only 3 ingredients! 

White Chocolate Coconut TrufflesYour favorite recipes on the blog are always those with the fewest ingredients, and I’m completely with you on that one. That’s how I know you’ll absolutely love these (besides how great they taste, that is)!

White Chocolate Coconut Truffles

These coconut truffles are a breeze to make, with an irresistible combination of coconut and white chocolate. I prepared the mixture last night 5 minutes before I went to bed, and quickly rolled it into balls this morning so Erez could take them to work. Otherwise, all 20 truffle balls would be inside my belly right now, and it’s not even noon.

White Chocolate Coconut TrufflesCoconut
I love to use unsweetened shredded coconut rather than sweetened because it helps balance out the already sweet white chocolate. Moreover, while shredded coconut is my preference, you can substitute it with desiccated coconut or even flaked coconut if the flakes aren’t too big (each brand makes them slightly different).

Use liqueur if you want
I do all the time. Substitute 1 or 2 tablespoons of the heavy cream with the same amount of coconut liqueur. My favorite is Malibu coconut rum (so good!), but use whatever you like best.

Melt the chocolate carefully
Chocolate is sensitive to heat, so don’t be tempted to heat it on full power in the microwave for a long time. I usually start with 30 seconds, then continue with 20-second intervals. I take it out of the microwave between each interval and stir to even out the heat.

Alternatively, you can set the bowl over a saucepan of simmering water. Bring 1-2 inches of water to a simmer in the saucepan, set the bowl on top of the saucepan while making sure that the water doesn’t touch the bowl, and stir occasionally until completely melted.

White Chocolate Coconut Truffles

3.0 from 1 reviews

White Chocolate Coconut Truffles
Yields: 20 truffles (1-inch/2.5 cm in diameter)

Melt-in-your-mouth coconut and white chocolate truffles that are made from only 3 ingredients!
  • 200 g/7 oz coarsely chopped white chocolate
  • ¼ cup (60 ml) heavy cream
  • ¼ cup unsweetened shredded coconut
  • ⅓ cup unsweetened shredded coconut, for coating
Optional additions:
  • 1-2 tablespoons butter, for creamier texture
  • ½ teaspoon vanilla extract

  1. Place chopped chocolate and cream (and butter, if using) in a medium heat-proof bowl. Carefully microwave in 20-second intervals, stirring in between each interval, until melted. Alternatively, set it over a saucepan of simmering water, stirring occasionally. Stir in ¼ cup shredded coconut (and vanilla extract, if using). Cover the bowl and chill in the refrigerator for 4 hours or until firm.
  2. Place ⅓ cup shredded coconut in a small bowl. Take chocolate mixture out of the fridge. Using an ice cream scoop, spoon, or melon baller, scoop out small sections and form them into balls with your hands. Roll each ball in coconut and place on a baking sheet lined with parchment paper. Refrigerate until firm.
  3. Store truffles in the fridge in an airtight container for up to a week. Serve chilled.
  4. Truffles can be frozen for up to a month. To thaw, leave them in the fridge overnight.


6 Comments on White Chocolate Coconut Truffles

  1. Yumna
    June 17, 2016 at 5:07 am (10 months ago)


    Is unsweetend coconut a whole cocunut or can I buy unsweetend coconut in the shops?

    Also can you tell me if I cannot find double thcik cream, can I use normal cream?

    • Shiran
      June 18, 2016 at 6:55 am (9 months ago)

      You don’t need to use fresh coconut, you need to buy a package of dried coconut. About the cream, can you tell me what you mean by ‘normal’ cream? What percent fat?

  2. Meredith
    December 11, 2016 at 11:41 pm (4 months ago)

    What is a substitute for heavy cream?

    • Shiran
      December 15, 2016 at 9:50 am (3 months ago)

      Hi Meredith, I suggest to stick to the recipe since the heavy cream is a main ingredient there.

  3. Christine
    December 20, 2016 at 12:30 pm (3 months ago)

    Sweeten condensed milk works as a sub for cream

  4. Sandra
    March 12, 2017 at 9:50 am (3 weeks ago)

    Heavy cream is also known as whipping cream (it’s 35% butterfat and will say so on the label). Sweetened condensed milk has never been a substitute for it.


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