These White Chocolate Coconut Truffles are the most decadent, creamy treat yet they’re made with just 3 ingredients and come together so quickly! They’re perfect any time of the year, but they’re especially lovely for special occasions like the holiday season, Valentine’s Day, or just because! {Gluten-free & vegetarian}
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Easy No Bake White Chocolate Truffles
There’s something so delightful about the combination of white chocolate and coconut! The nutty flavor of coconut mellows out the super-sweet white chocolate for a match made in heaven.
The coconut shreds add a bit of texture and chew that always reminds me of eating a Mounds bar! These no bake white chocolate coconut truffles are one of my all-time favorite quick and easy treats and I’m sure you’ll feel the same way, too!
Why We Love This White Chocolate Truffle Recipe
- So easy to make: With just three ingredients, it doesn’t get much easier than this! Simply melt the chocolate and coconut cream together to make a white chocolate ganache, then fold in the coconut shreds. Chill the mixture, roll it into little coconut balls, and add a coating of extra coconut shreds. That’s it!
- Great for entertaining: These are really the perfect treat. They’re sweet and creamy with a delicious coconut flavor. The coconut lovers in your life will love these! Since they can be frozen for up to 2 months, they’re also great to pull out of the freezer any time special guests come over.
- Very versatile: We have so much fun with this white chocolate truffles recipe! You can easily roll them into small balls or stack them to make the most adorable snowman truffles for the holidays! You can easily press them into a truffle or chocolate mold to create a special shape, too.
Ingredient Notes
For truffles
- White chocolate: Coarsely chop a white chocolate bar for easy melting.
- Coconut cream: Grab a can of coconut cream, not the refrigerated coconut creamer.
- Unsweetened shredded coconut: I prefer to use unsweetened coconut flakes or shreds to keep the sugar low. Save some for the coating, too.
For coating
- Unsweetened shredded coconut
Step by Step Instructions
- Place 2 cups of chopped white chocolate and coconut cream in a medium heat-proof bowl.
- Carefully microwave in 20-second intervals, stirring in between each interval, until melted and smooth. Alternatively, you can melt it using a double boiler on the stove, stirring occasionally. Stir in ¾ cup shredded coconut until distributed.
- Cover the bowl and chill in the refrigerator for 4-6 hours or until firm.
- Once firm, place 1/2 cup shredded coconut in a small bowl. Take the chocolate mixture out of the fridge. Use a small ice cream scoop, melon baller, or spoon to scoop out small sections and form them into balls with your hands.
- Roll each ball in coconut and place on a baking sheet lined with parchment paper.
- Freeze for 20 minutes to firm up quickly or store truffles in the fridge for at least an hour before serving.
Keep scrolling to the recipe card below for the full printable recipe!
Tips for the Best Truffles:
- The truffle mixture will be a bit soft and sticky when rolling it into balls, but will become easier to handle once you coat the truffles in the shredded coconut. They’ll also firm up once you store them in the fridge.
- If the truffle mixture becomes too soft, you can place it back in the fridge or freezer for a few minutes to make it less sticky and easier to form into balls.
- These coconut truffles will firm up when stored in the fridge, so you may wish to leave them at room temperature for a few minutes before serving to allow them to soften up a bit.
- If you’re serving a chocolate coconut cake for a birthday or special occasion, you can add some of these coconut truffles on top as a garnish!
Recipe FAQs
The best way to store these creamy white chocolate coconut truffles is to keep them in the freezer! This keeps the coconut cream firm and will help preserve the truffles for a long time. In fact, they can last for up to 2 months in there! Just be sure to let them come to room temperature for 20 minutes or so, as this will soften the coconut cream and give them the best texture for eating.
Feel free to use either option for this white chocolate coconut truffles recipe! Just make sure you’re using actual white chocolate, not almond bark, melting wafers, or dipping chocolate. Those do not contain any actual cocoa butter and are not actually chocolate at all. You’ll see this in the chip form, too. “White baking chips” are not white chocolate chips!
I don’t often use a lot of white chocolate on the blog because it’s quite high in sugar. For some brands, it’s the very first ingredient. For example, the Ghiradelli white chocolate bar for baking has 9 grams of sugar in one square (1/8th of the bar). Their 60% dark chocolate bar has 5 grams of sugar in the same size serving. However, the holidays and life in general is all about moderation. It’s okay to enjoy a little bit here or there!
Storage Guidelines
These coconut cream truffles store best in the freezer, which keeps the coconut cream nice and firm. They can actually be frozen in an airtight container for up to 2 months! Just let them thaw at room temperature for 20 minutes or so before eating.
You can also store them in an airtight container in the fridge for up to a week.
Serving Suggestions
These white chocolate coconut truffles can easily be eaten on their own as a sweet treat or with a cup of Hot Chocolate with Cacao or an Almond Milk Turmeric Latte. They’d also look great on any dessert table with these other healthy dessert recipes!
- Dark Chocolate Covered Strawberries
- Raspberries with Chocolate Chips
- No Bake Strawberry Cheesecake Cups
- Oat Flour Thumbprint Cookies
- No-Sugar Added Cupcakes
Recipe Variations
- Add some citrus zest: Lime and coconut are a perfect pair. Try grating in some lime zest for a pop of freshness.
- Change the mold: Instead of a regular ball shape, press the truffles into a heart-shaped mold or make your own heart-shaped truffles! Press a wooden skewer down into the top of the ball to create a crease, then use your hands to create a pointed tip at the end. So cute for Valentine’s Day!
- Drizzle with chocolate: Melt some dark chocolate and drizzle it over the coconut white chocolate truffles for a little crunch. The bitterness of the chocolate will balance the sweet white chocolate as well.
- Use freeze-dried fruit powder: You can easily take these decadent truffles to the next level by blending your favorite freeze-dried fruits into a powder. Sprinkle in 1-2 tablespoons to add a pop of color and a bright, fruity flavor. Raspberries would be fantastic with the taste of white chocolate and coconut!
- Add a splash of rum: If you prefer a boozy treat, add a little splash of coconut rum for an extra kick!
- Use macadamia nuts: Feel free to replace some of the coconut shreds in the truffle mixture itself with crushed macadamia nuts! They’ll add a tropical nuttiness that’s so wonderful.
More Tasty Treats
- Trifle Recipe with Custard
- Valentine’s Energy Ball Bears
- Almond Flour Shortbread Cookies
- Rice Krispie Treats Without Marshmallows
- Low Sugar Carrot Cake
- Valentine’s Energy Ball Bears
Did you make this recipe? Scroll down to leave a star rating and review!
White Chocolate Coconut Truffles {3-ingredients}
Ingredients
- 2 cups plus 1 tablespoon coarsely chopped white chocolate, divided
- 1/2 cup coconut cream
- 3/4 cup unsweetened shredded coconut, plus more for coating
For coating
- 1/2 cup unsweetened shredded coconut
Instructions
- Place 2 cups of chopped white chocolate and coconut cream in a medium heat-proof bowl. Carefully microwave in 20-second intervals, stirring in between each interval, until melted and smooth. Alternatively, you can melt it using a double boiler on the stove, stirring occasionally. Stir in ¾ cup shredded coconut until distributed. Cover the bowl and chill in the refrigerator for 4-6 hours or until firm.
- Once firm, place 1/2 cup shredded coconut in a small bowl. Take the chocolate mixture out of the fridge. Use a small ice cream scoop, melon baller, or spoon to scoop out small sections and form them into balls with your hands.
- Roll each ball in coconut and place on a baking sheet lined with parchment paper. Freeze for 20 minutes to firm up quickly or store in the fridge for at least an hour before serving.
Notes
- The truffle mixture will be a bit soft and sticky when rolling it into balls, but will become easier to handle once you coat the truffles in the shredded coconut. They’ll also firm up once you store them in the fridge.
- If the truffle mixture becomes too soft, you can place it back in the fridge or freezer for a few minutes to make it less sticky and easier to form into balls.
- These coconut truffles will firm up when stored in the fridge, so you may wish to leave them at room temperature for a few minutes before serving to allow them to soften up a bit.
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