This scrumptious white chocolate coconut truffle recipe is very easy to make. The hardest part is waiting out the cooling time! I first made these tasty treats two years ago as part of a chocolate and candy-making course, and I've been in love with them ever since!
This recipe is a bit unique since they're made without chocolate hollow spheres and just a few simple ingredients. It's the perfect recipe if you want something that looks special and tastes amazing but won't take hours to prepare.
I love making these during the Holiday Seasons for my guests or as a favor for anyone who's been generous enough to host me in their home.
If you want to learn how to make these delectable, white chocolate coconut truffles, then keep reading!
- Shredded Coconut
- Sweetened Condensed Milk
- Eggnog - homemade or store-bought
- White Chocolate Couverture/Confectionary
See the recipe card for quantities.
👣 Coconut Truffles Step-by-Step
Let the mixture steep in the fridge overnight.
🔪 Instructions - detailed
The first thing you'll need to do is mix your shredded coconut, condensed milk, and
The following morning, you'll use a teaspoon to cut the shredded coconut mixture into pieces and shape it into chocolates before putting them back into the fridge for another 2 hours.
Once they've had enough time to cool, though, you can start working with your white chocolate couverture or white chocolate confectionery. If both those terms are a little foreign to you, it's basically a fancy type of chocolate that's much higher quality than compound or baking chocolates. It's a go-to for pastry chefs for things like dipping, coating, molding, and garnishing because it has a higher percentage of cocoa butter. That higher percentage of cocoa butter makes the chocolate easier to work with, and thus, you should really check out some of these great options on Amazon before attempting this recipe!
You'll need to melt your white chocolate couverture in a water bath or tempering device before you can spread it between the palms of your hands. Once it's moldable, you'll be rolling your prepared coconut balls in it.
One by one, you'll place them on the baking sheet covered with baking paper and let them set. Keep repeating this process until all of your truffles are coated.
Personally, I really love how white chocolate pairs with the shredded coconut, but if you're a bigger fan or milk chocolate or even dark chocolate, feel free to substitute them into this recipe.
- Wooden Spoon for Mixing
- Mixing Bowl with Lid
- Water Bath or Tempering Unit
- Disposable Gloves
- Baking Sheet
- Parchment Paper
This recipe will make about 40 white chocolate coconut truffles, so unless you're throwing a huge party or you're planning to stuff them into little gift bags for family and friends around the holidays, chances are you'll be left with a few leftovers.
The nice thing about these truffles is that they'll last up to two months if you store them in an airtight container in your refrigerator!
💭 Top tip
If you've never worked with couverture chocolate before, there are two different ways you can temper your chocolate.
The first method is a water bath.
If you use a water bath for melting, you need two pots of different sizes. Fill one pot 3-4 finger-widths with water and place the second, smaller pot in it. The second pot should not touch the water! Now put the chocolate to be melted into the upper, smaller pot and melt it over moderate heat while stirring over the rising steam.
The second method is to use a tempering unit.
If you end up purchasing a tempering unit, all you'll need to do is add the chocolate to be melted to the device and set it to the appropriate melting temperature. For white and milk chocolate, you'll set it to 40 °C // 104 °F, but if you end up working with dark chocolate at some point, you'll need to go a little hotter at 50 °C // 122 °F.
🌡️ Melting (Tempering) Chocolate
Water bath: If you use a water bath for melting, you need two pots of different sizes. Fill one pot 3-4 finger-widths with water and place the second, smaller pot in it. The second pot should not touch the water! Now put the chocolate to be melted into the upper, smaller pot and melt it over moderate heat while stirring over the rising steam.
Tempering unit: Add the chocolate to be melted to the tempering unit and set it to the appropriate melting temperature. White and milk chocolate: 40 °C // 104 °F, dark chocolate 50 °C // 122 °F.
Chocolate truffles taste nothing like truffle mushrooms! However, they do resemble the dark and rumpled mushroom, which is how this dessert first got its name over a hundred years ago.
One of the reasons that chocolate truffles are so delicious is because they use couverture chocolates instead of regular chocolate. It has a higher percentage of cocoa butter, which not only makes it easier to work with for molding and coating but it also gives the dessert a delectable, buttery mouthfeel.
No! Chocolate truffles are sweet, creamy, and rich. They are very much a dessert, whereas the truffle mushrooms have a very distinct, earthy taste that pairs wonderfully with savory dinner dishes!
❣ More Truffle Recipes for You to Try
- Boozy Eggnog Truffles With Cocoa Powder Coating
- Biscoff Truffles Without Cream Cheese
- Homemade Caramel Truffles
- Homemade Dark Chocolate Cinnamon Truffles
- Boozy Orange Marmalade Truffles with Dark Chocolate
- Homemade Baileys Chocolates
- Matcha Truffles
- White Chocolate Eggnog Truffles
- Milch Chocolate Salted Caramel Truffles
If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don't miss it.
White Chocolate Coconut Truffles Recipe
- 3 ½ cups Shredded coconut
- 1 cup Sweetened condensed milk
- 1 cup Eggnog
- 2 cup White chocolate couverture
- Mix 3 ½ cups Shredded coconut, 1 cup Sweetened condensed milk, and 1 cup Eggnog with a wooden spoon.3 ½ cups Shredded coconut, 1 cup Sweetened condensed milk, 1 cup Eggnog
- Cover the mixture in the mixing bowl with a lid and leave to stand in the refrigerator overnight.
- Using a teaspoon, cut into pieces, shape into chocolates and refrigerate for 2 hours.
- Chop 2 cup White chocolate couverture and melt it in a water bath or tempering device.2 cup White chocolate couverture
- Spread some melted chocolate between the palms of your hands and roll the prepared coconut balls in it.
- Place them on the baking paper and let them set.
- Repeat until all truffles are coated.
- Store in an airtight container in the refrigerator.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling - FDA.