Toasted Coconut Truffles

Toasted Coconut Truffles


  • 1/2 c full fat coconut milk
  • 12 oz. semi-sweet chocolate chips (use dairy free for completely dairy free truffles)
  • 1 Tbsp brewed coffee
  • 1 Tsp coconut extract
  • 1/2 c toasted coconut*


  1. Add the chocolate chips to a medium sized glass bowl and set aside.
  2. Heat the coconut milk in a small saucepan over medium low heat, stirring occasionally. Heat until the coconut milk comes to a simmer.
  3. Pour the hot coconut milk over the chocolate chips and let sit for 3-5 minutes. Stir the chocolate and coconut milk until the chocolate is completely melted. Stir in the coffee and coconut extract. Let the truffle mixture cool to room temperature.
  4. When the chocolate is room temperature, cover with plastic wrap and refrigerate at least 2 hours or overnight.
  5. When the chocolate is thoroughly chilled, line a baking sheet with wax paper (or parchment) and scoop the truffles 1 tablespoon at a time, roll into balls and roll in the toasted coconut. Place on the prepared sheet and refrigerate until ready to serve. (Note: To toast the coconut, add the coconut to a dry skillet and heat on medium-low heat until the coconut reaches a golden brown. Remove from heat and cool to room temperature before rolling the truffles)
  6. Serve truffles at room temperature and store in the refrigerator in an covered container.

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