White Chocolate Coconut Truffles Recipe – Easy No-Bake Dessert

Last Updated on 6 months ago by Neha Deshmukh

White Chocolate Coconut Truffles Recipe – Easy No-Bake Dessert

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s impressive and easy. These White Chocolate Coconut Truffles are exactly that! I first made these for a friend’s birthday, and they were a huge hit – seriously, gone in minutes! They require absolutely no baking, and the creamy coconut and white chocolate combo is just divine. Let’s get started, shall we?

Why You’ll Love This Recipe

These truffles are perfect for so many reasons. They’re incredibly simple to make, needing just a handful of ingredients and minimal effort. Plus, they’re wonderfully customizable – you can play around with different nuts and even add a little something extra to the chocolate itself. They’re a delightful treat for yourself, or a beautiful homemade gift. Honestly, who wouldn’t love a little bite of coconutty heaven?

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup white chocolate (about 170g)
• 0.25 cup whipping cream (60ml)
• 1.5 cups unsweetened desiccated coconut (about 150g)
• 0.25 cup chopped nuts (almonds/cashews – about 30g)
• 1 tbsp coconut oil (optional – about 15ml)
• 2 tbsp coconut liqueur (optional – about 30ml)

Ingredient Notes

Let’s talk ingredients for a sec! Using unsweetened desiccated coconut is key here. It lets the sweetness of the white chocolate really shine through. If you only have sweetened, you might want to reduce the amount slightly, or be prepared for a very sweet truffle!

The coconut oil is totally optional, but it adds a lovely subtle coconut flavour and helps create a smoother texture. A splash of coconut liqueur (like Malibu) takes these truffles to the next level – but feel free to skip it if you prefer.

And the nuts? I love using almonds or cashews for that satisfying crunch, but walnuts or pistachios would also be amazing. Really, use whatever you have on hand or your favourites!

Step-By-Step Instructions

Alright, let’s make some truffles!

1. First, combine the white chocolate and whipping cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each interval, until the chocolate is completely melted and smooth. Be patient – white chocolate can burn easily!
2. Now, stir in the desiccated coconut (and the coconut oil and liqueur, if you’re using them) into the melted chocolate. Mix everything really well until it’s all combined.
3. Pop the mixture into the fridge for about 15 minutes to firm up a little. This makes it much easier to roll.
4. Lightly grease your hands with a tiny bit of coconut oil or butter. This prevents the mixture from sticking. Scoop out a small amount of the truffle mixture and roll it into a ball.
5. Press a chopped nut into the center of each truffle. Then, gently re-roll to seal the nut inside.
6. Finally, roll each truffle in the remaining desiccated coconut to coat it evenly.
7. Place the finished truffles back in the fridge for at least 30 minutes to firm up completely. And that’s it!

Expert Tips

• Don’t overheat the white chocolate! Low and slow is the way to go.
• Greasing your hands is a game-changer. Trust me.
• If the mixture feels too sticky, pop it back in the fridge for another 5-10 minutes.
• For a really professional look, use a small cookie scoop to ensure all your truffles are the same size.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use vegan white chocolate and coconut cream instead of whipping cream. It works beautifully! My friend, Priya, swears by this version.
• Gluten-Free: These are naturally gluten-free, which is fantastic!
• Spice Level: N/A – these are all about sweet, creamy goodness.
• Festival Adaptations: These make amazing gifts! Package them up in pretty boxes for Diwali or Christmas – they’re always a welcome treat. I often make a big batch for Diwali and they disappear quickly!

Serving Suggestions

These truffles are perfect on their own with a cup of chai or coffee. You can also arrange them on a pretty platter for a dessert table. They’re a lovely addition to any celebration!

Storage Instructions

Store the truffles in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage – just thaw them in the fridge before serving.

FAQs

1. Can I make these truffles ahead of time?

Absolutely! You can make them a day or two in advance and store them in the fridge. They actually taste even better after a day or so, as the flavours have time to meld.

2. What is the best way to melt the white chocolate without burning it?

Microwaving in short intervals (30 seconds) and stirring frequently is the key. You can also melt it over a double boiler, but be careful not to get any water in the chocolate.

3. Can I use sweetened desiccated coconut? How will it affect the sweetness?

You can, but the truffles will be very sweet. I recommend reducing the amount of coconut slightly if you use sweetened.

4. What other nuts can I use besides almonds and cashews?

Walnuts, pistachios, macadamia nuts – the possibilities are endless! Feel free to experiment.

5. My truffle mixture is too soft, what can I do?

Pop it back in the fridge for another 10-15 minutes to firm up. If it’s still too soft, you can add a tablespoon or two more of desiccated coconut.