White Chocolate Coconut Truffles (No-Bake)

by

Description

These melt-in-your-mouth truffles have a soft coconut center, coated in smooth white chocolate and finished with crunchy chocolate shavings. They look fancy but are incredibly easy to make — no oven needed!

Ingredients (Makes about 20–24 truffles)

For the truffle filling:

  • 200 g (2 cups) shredded coconut (unsweetened or lightly sweetened)
  • 180–200 g (½–⅔ cup) sweetened condensed milk
  • ½ tsp vanilla extract
  • Pinch of salt (balances sweetness)

For coating:

  • 200 g white chocolate, chopped or chips
  • 1 tbsp coconut oil or butter (for smooth melting)

For topping (optional but recommended):

  • Dark or milk chocolate shavings
  • Crushed biscuits or cookies
  • Chopped nuts (almonds, hazelnuts)
  • Mini marshmallow bits or coconut flakes

Instructions

Make the Coconut Dough

In a bowl, combine:

  • Shredded coconut
  • Condensed milk (add gradually)
  • Vanilla extract
  • Pinch of salt

Mix until you get a soft, slightly sticky dough that holds its shape.

Tip: If too wet, add more coconut. If too dry, add a spoon of condensed milk.

Shape the Truffles

  • Scoop about 1 tablespoon of mixture.
  • Roll between your palms to form smooth balls.
  • Place on a tray lined with parchment paper. Chill in the fridge for 30 minutes so they firm up.

Melt the White Chocolate

  • Melt white chocolate with coconut oil using:
  • Microwave (30-second bursts, stirring each time), OR
  • Double boiler (bowl over simmering water)

Stir until silky smooth.

Coat the Truffles

  • Dip each chilled coconut ball into the melted white chocolate.
  • Let excess drip off.
  • Place back on parchment paper.

Immediately sprinkle with chocolate shavings or toppings before the coating sets.

Final Chill

  • Refrigerate for 20–30 minutes until fully set. Ready to serve!

Tips for Perfect Truffles

  • Use good-quality white chocolate — it melts better.
  • Chill hands with cold water before rolling to prevent sticking.
  • Store in an airtight container in the fridge.

Storage

  • Fridge: up to 7 days
  • Freezer: up to 2 months (thaw 10 minutes before serving)

Variations

  • Chocolate lovers: Use dark chocolate coating instead
  • Coconut boost: Add 1 tbsp coconut cream
  • Crunchy center: Hide a nut inside each ball
  • Festive look: Add colorful sprinkles or cocoa dust

Why You’ll Love This Recipe

No baking
Budget-friendly
Perfect for gifting
Easy for beginners
Looks bakery-quality

Leave a Comment