These Gluten Free Toasted Coconut Truffles are the perfect chocolate coconut pairing. Truffles made with coconut milk and rich chocolate are rolled in toasted coconut. Few ingredients, easy to make and totally delicious.
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Gluten Free Toasted Coconut Truffles
These gluten-free toasted coconut truffles are a twist on classic chocolate truffles — made with full-fat coconut milk instead of heavy cream and rolled in toasted coconut for extra flavor. They’re simple to make with only a few ingredients, easy to customize to be dairy-free by using dairy-free chocolate, and deliver a rich coconut-chocolate flavor that’s irresistible.
I have a bit of a coconut obsession — it’s my favorite flavor. If you love coconut as much as I do, these truffles will be a hit. They were even made as a birthday treat for a coconut-loving family member who fondly remembers fresh coconuts from his time in Guam. The toasted coconut coating gives each bite a lovely crunch and intensified coconut aroma that pairs perfectly with the chocolate center.
These truffles are great for gifting, entertaining, or keeping in the fridge for a quick sweet treat. The coconut milk creates a creamy ganache-like center, and a touch of coffee enhances the chocolate without making the truffles taste like coffee. Coconut extract deepens the coconut note, but you can omit it if you prefer a milder profile.
To keep the truffles fully dairy-free, choose dairy-free semi-sweet chocolate chips. The method is straightforward: heat the coconut milk, pour it over chocolate to melt, stir in a splash of brewed coffee and coconut extract, chill until firm, then scoop, roll and coat in toasted coconut. Serve at room temperature for the best texture and flavor.
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Toasted Coconut Truffles
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Ingredients
- 1/2 C full fat coconut milk
- 12 oz. semi-sweet chocolate chips use dairy-free chips to make the recipe fully dairy-free
- 1 Tbsp brewed coffee
- 1 tsp coconut extract
- 1/2 C toasted coconut*
Instructions
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Place the chocolate chips in a medium glass bowl and set aside.
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Heat the coconut milk in a small saucepan over medium-low, stirring occasionally until it just begins to simmer. Pour the hot coconut milk over the chocolate chips and let sit 3–5 minutes. Stir until the chocolate is completely melted, then stir in the brewed coffee and coconut extract. Allow the mixture to cool to room temperature.
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Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight, until firm.
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Line a baking sheet with wax paper or parchment. Scoop the chilled mixture by tablespoonfuls, roll into balls, then roll each ball in toasted coconut. Place on the prepared sheet and refrigerate until ready to serve.
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Serve at room temperature. Store truffles in a covered container in the refrigerator.
Notes
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, the author may earn from qualifying purchases.
Nutrition facts are estimates and may not always be accurate. Consult a doctor or nutritionist for specific dietary concerns.
Follow Sharon | What The Fork Food Blog’s board Truffles, Fudge and Candy on Pinterest.
Other homemade candy recipes you might like:
Toasted Coconut Fudge from What The Fork Food Blog
Gluten Free Oreo Truffles from What The Fork Food Blog