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White Chocolate Coconut Truffles

March 12, 2022

These 3-ingredient white chocolate truffles are rich, indulgent and coated in shredded coconut! They melt in your mouth as soon as you bite into them and are incredibly easy to make.

White Chocolate Coconut Truffles

I often find that it’s the simple recipes that I love so much, and this white chocolate coconut truffle recipe is one of them. White chocolate is a total weakness of mine! In fact, I have many white chocolate-based recipes on the blog, like my white chocolate raspberry loaf cake and lemon white chocolate muffins

I love how well the rich yet subtle flavor of white chocolate pairs with so many ingredients, and I always end up eating a handful of the stuff on its own as I’m baking. Can anyone else relate?!

These white chocolate truffles are a breeze to make, with an irresistible combination of coconut and white chocolate. They take about 10 minutes to put together (not including the inevitable chilling time) and will have whoever eats them hunting you down for the recipe.

Here’s how to make them.

White Chocolate Coconut Truffles

How to make white chocolate truffles

Ready to make one of the simplest, most delicious desserts you’ll ever try? Here’s how to do it.

  1. Melt chocolate and cream together. Place chopped chocolate and cream (and butter, if using) in a heat-proof bowl and microwave in 20-second intervals, stirring in between each interval, until melted. You can also melt them together using a double boiler, setting the bowl with chocolate and cream over a saucepan of simmering water, stirring occasionally.
  2. Stir in shredded coconut. Once the mixture is melted, stir in 1/4 cup shredded coconut and vanilla extract, if using.
  3. Chill. Cover the bowl and chill in the refrigerator for 4 hours or until firm.
  4. Roll into truffles. Take the white chocolate mixture out of the fridge and use an ice cream scoop, spoon, or melon baller to scoop out some of the white chocolate and use the heat of your hands to form into balls. Roll each ball in the rest of the coconut and place on a baking sheet lined with parchment paper.
  5. Refrigerate. Refrigerate until firm. Store truffles in the fridge in an airtight container for up to a week. Serve chilled.

See how easy that was?!

White Chocolate Coconut Truffles

Tips for making white chocolate truffles


I love to use unsweetened shredded coconut rather than sweetened because it helps balance out the already sweet white chocolate. And 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).

Add liqueur for extra flavor

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.

Use good quality white chocolate

White chocolate is the star ingredient and flavor of these truffles, so the better quality chocolate you use, the better they’ll taste.

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

More of my favorite recipes with white chocolate

White Chocolate Coconut Truffles
White Chocolate Coconut Truffles
Prep Time: 10 mins
YIELD: 20 truffles (1-inch/2.5 cm in diameter)

Melt-in-your-mouth, 3-ingredient white chocolate truffles with shredded coconut!

  • 1 cup + 1 tablespoon (200g) coarsely chopped white chocolate
  • 1/4 cup (60 ml) heavy cream
  • ¼ cup unsweetened shredded coconut
  • 1/3 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 1/3 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.


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  • Reply
    June 17, 2016 at 5:07 am


    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?

    • Reply
      June 18, 2016 at 6:55 am

      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?

  • Reply
    December 11, 2016 at 11:41 pm

    What is a substitute for heavy cream?

    • Reply
      December 15, 2016 at 9:50 am

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

  • Reply
    December 20, 2016 at 12:30 pm

    Sweeten condensed milk works as a sub for cream

  • Reply
    March 12, 2017 at 9:50 am

    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.

    • Reply
      Regina Marie Anderson
      December 20, 2020 at 5:38 pm

      Maybe not but it works I think it’s even better.

  • Reply
    June 3, 2017 at 12:28 am

    can i add malibu to this recipe? if yes how much should i add? thank youuuu

    • Reply
      June 3, 2017 at 5:05 pm

      Yes you can, start with adding a tablespoon and taste to see if you like it. If you want to add more, you’ll need to reduce the amount of cream.

  • Reply
    Christine Love
    August 11, 2017 at 10:41 am

    Can I add hazelnuts?

    • Reply
      August 12, 2017 at 7:19 am

      If you want the crunch from the hazelnuts then yes, you can add chopped hazelnuts to the mixture.

  • Reply
    February 7, 2018 at 10:57 am

    Hello Shiran,
    thank you for posting this nice recipe again, perfectly in time for Valentine’s day 🙂 as my husband and I love the combination of white chocolate and almonds, do you think there might be a way to substitute the coconut (completely) with chopped almonds? Otherwise I will just go with the original truffles and eventually eat more of them myself 😉 … By the way I simply love your posts and your writing. You always make my day! Sophie

    • Reply
      February 13, 2018 at 7:16 am

      That’s so sweet of you Sophie, thank you so much! 🙂 I think chopped almonds would work here!

  • Reply
    September 28, 2020 at 1:06 am

    Hello. I also have the same problem with not being able to find heavy cream. I do however have fresh cream which has a 25% fat content. Do you think that this could be a possible substitute?

    • Reply
      October 4, 2020 at 2:53 am

      Yes, it should work 🙂

  • Reply
    Jasmine Dhillon
    October 15, 2020 at 4:02 pm

    Hi Shiran!
    Hope you’re doing well!
    I wanted to ask If i can substitute heavy cream for coconut cream or coconut milk? And just roll the truffles in coconut instead of adding them in the mixture. I want to make really smooth truffles. Will that work?♥️♥️

    • Reply
      October 20, 2020 at 9:13 am

      Yes, it would work 🙂 But the amount by be slightly different depending on the consistency of the milk/cream.

  • Reply
    December 9, 2020 at 7:28 am

    Hello, if you add a nut to this recipe i.e. hazelnut – how much should you add? And should it be a whole hazelnut in the middle or chopped? Is desiccated coconut fine to use too?

    • Reply
      December 20, 2020 at 7:36 am

      Hi Kelly, you can add chopped hazelnuts if you want crunchy truffles, but I don’t know how much without testing it. It’s ok to use desiccated coconut.

  • Reply
    January 22, 2021 at 5:40 pm

    What brand of white chocolate do you prefer when making these truffles ? Just looking for recommendations.

    • Reply
      January 27, 2021 at 12:39 pm

      I use different brands all the time 🙂 Use whatever tastes good to you or choose a high quality chocolate brand.

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