Coconut Truffles

clock + 15 minutes bowl Serves Makes 30 truffles


  • 1/2 cup (125ml) canned coconut cream
  • 2 tsp finely grated lemon rind
  • 360 g (11½ ounces) white eating chocolate, chopped coarsely
  • 1 1/4 cups (85g) shredded coconut
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  • 1. Combine coconut cream, rind and chocolate in small saucepan; stir over low heat until smooth. Transfer mixture to small bowl, cover; refrigerate 3 hours or overnight.

  • 2. Working with a quarter of the chocolate mixture at a time (keeping remainder in the refrigerator), roll rounded teaspoons into balls; place on tray. Refrigerate truffles until firm.

  • 3. Working quickly, roll truffles in coconut, return to tray; refrigerate until firm.

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