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White Chocolate Coconut Truffles

May 31, 2016

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 Truffles

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

White Chocolate Coconut Truffles
White Chocolate Coconut Truffles
YIELD: 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
  • 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
    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!

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