Recipe

Coconut truffles

Using fresh coconut for sweet dishes like this will enhance the flavour immeasurably, and you'll find many greengrocers and supermarkets now sell plastic bags of shredded or grated fresh coconut in the Asian ingredient section.

  • 15 mins cooking
  • Makes 30 Item
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Ingredients

Coconut truffles
  • 1/2 cup (125ml) canned coconut cream
  • 2 teaspoon finely grated lemon rind
  • 360 gram (11½ ounces) white eating chocolate, chopped coarsely
  • 1 1/4 cup (85g) shredded coconut

Method

Coconut truffles
  • 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.

Notes

Store the truffles in the fridge.