Melt in your mouth coconut truffles that are made with only two ingredients. They taste like Raffaello.

When a recipe involves fewer ingredients, we are all for it, meaning more time to experiment with flavours and decorating. You can use desiccated or fresh coconut, which is then grated.

Whatever is easier for you, we won't judge! Cooking the condensed milk also helps reduce the sweetness.

You can use any flavour you like and also colour them with our gel pastes. You can also add a bit of liquor, but be careful as you don't want to deter the consistency of the mixture.

This recipe makes approximately 60 balls.

Ingredients

  • x2 397g sweet condensed milk 
  • 500g desiccated coconut (plus extra for rolling)
  • 100g milk chocolate (can also use dark or white, preference is yours)
  • Any extract/liquor (rose, pistachio, vanilla, lemon, etc.)
  • Any colour (pink, blue, red, lilac)

Method

  1. Make sure all your ingredients are weighed out, apart from the chocolate.
  2. In a heavy-duty saucepan, heat the condensed milk, be sure to keep an eye on it, you don't want it to burn. Cooking the condense milk helps to reduce the sugar quantity. Stir constantly for 5 minutes.
  3. Add in the coconut little at a time, incorporating into the mixture. Turn down the heat. Continue mixing till you have the mixture come together. This is where you also add in your extracts if using.
  4. Transfer to a large bowl and knead with your hands, the mixture should be soft but not sticky. If you feel it's sticky, add more of the coconut and continue kneading for 5 minutes.
  5. Cover, allow to cool at room temperature before transferring to the refrigerator, let it cool for 45 minutes.
  6. Prepare one tray with parchment paper and one tray with mini cupcake cases. Have your food colouring ready with cocktail sticks. One bowl with desiccated coconut. Colour the mixture and knead thoroughly. 
  7. Roll the balls, any size you want, small, medium or large. Be sure to check it fits in the liners. Roll, then place in the coconut bowl and cover the entire ball.
  8. Repeat till the mixture is finished. To decorate, melt the chocolate in the microwave, mixing during intervals. You can use a spoon to drizzle over, dunk one end of the ball, or using a parchment paper bag to be extra sophisticated.
  9. Top with more coconut on top. Place in the cupcake liners and eat away.

These are great for all kinds of events, you can even customise the flavours according to the season, for Christmas, why not make a spiced gingerbread base, or even try adding mince pie flavours. These are also great for getting the kids involved! They are simple yet very effective.

We made these for Diwali and shared amongst our family and friends. Diwali is the festival of lights, celebrated every year in the Autumn across the entire world. Diwali symbolises the spiritual victory of light over darkness, good over evil and knowledge over ignorance. After Diwali is the Hindu New Year, a new era starts. Diwali is a 5-day festival and each family chooses to celebrate in its own way.

Coconut truffles keep well in an air-tight container. In winter they are best kept in a dark cupboard. During the summer, best to keep refrigerated. Consume within a week!

Don't forget if you make these, please do tag @cakecabinet in your Instagram and Facebook posts, we would love to see and repost too :)

  • Coconut Truffles