3-Ingredient Coconut Truffles: the Easy and Super Quick Recipe for Tiny Flavorful Balls!

Nothing beats a recipe for a delicious treat with the least amount of effort. These incredibly simple 3-ingredient coconut truffles are exactly that. Bite-sized and full of flavor, these treats are the perfect way to satisfy your sweet tooth and indulge in a burst of coconutty flavor, all without the fuss of complicated baking. These coconut truffles are light and refreshing, making them ideal as an end for a heavier meal or a decadent afternoon snack. The best part? They come together in a flash! Just 3 key ingredients and minimal prep work: sweetened condensed milk for creamy sweetness, shredded coconut for textural contrast, and your choice of melted dark or milk chocolate for a rich outer shell. That's it! No fancy equipment, no long list of steps, just pure deliciousness. These truffles are a perfect anytime treat, but they can also be dressed up for special occasions—they're endlessly versatile and guaranteed to be a crowd-pleaser.

What are Coconut Truffles?

Coconut truffles are likely a modern invention, likely from the desire for a quick and delicious homemade treat. Unlike their more complex cousin, the classic chocolate truffle (believed to have been invented by French chef Auguste Escoffier in the 1920s), these require no fancy equipment or complicated techniques. These little treats are made with just three key ingredients, namely condensed milk, shredded coconut, and melted chocolate (dark or milk). The condensed milk provides the base, offering sweetness and a creamy consistency that binds everything together. The shredded coconut is the star of the show, providing texture and flavor. Finally, the melted chocolate forms the decadent outer shell and adds a luxurious touch, which complements the coconut perfectly. You can choose between dark chocolate for a richer taste or milk chocolate for a sweeter option. These no-bake treats are incredibly versatile. They’re the perfect way to end a meal or a satisfying afternoon pick-me-up. Alternately, you can whip up a batch for your next gathering, package them in cute little boxes for homemade gifts, or even stash some in the fridge whenever a coconut craving strikes!

Tips

• Use unsweetened shredded coconut for the best flavor and texture control. Finer shreds will create a smoother truffle, while larger shreds will provide a bit more textural contrast.
• Taste your coconut mixture before adding more condensed milk. You want it to be moldable but not sticky. After mixing your coconut and condensed milk, refrigerate the mixture for at least 30 minutes. This will make it easier to roll into balls.
• If you want a truly professional-looking truffle with a shiny chocolate shell, you can temper your chocolate. This process creates a stable chocolate that sets beautifully, but it does require a bit more practice.
• To temper the chocolate, you will need a thermometer. Heat the chocolate over a double boiler, until it reaches the correct temperature. Then continue stirring while it cools down again to the right temperature (see below).
• For dark chocolate, the melting temperature is 122 – 131°F (50 – 55°C) and the cooling temperature is 88 – 90°F (31 – 32°C).
• For milk chocolate, the melting temperature is 113 – 122°F (45 – 50°C) and the cooling temperature is 86 – 88°F (30 – 31°C).
• Use a spoon or small fork to dip your chilled truffles into the melted chocolate. Let any excess drip off before placing them on a baking sheet lined with parchment paper.
• Once coated in chocolate, roll your truffles in additional shredded coconut, chopped nuts, sprinkles, or even freeze-dried fruit for a fun and festive touch.
• For a touch of variety, add a teaspoon of vanilla extract, almond extract, or even a pinch of sea salt to your coconut mixture before chilling.
• Don't limit yourself to chocolate! Try dipping your truffles in melted white chocolate, peanut butter, or even melted caramel for a different flavor profile.

Can I Use A Different Type Of Milk Besides Condensed Milk?

Unfortunately, condensed milk is a key ingredient in this recipe as it provides both sweetness and the binding necessary to hold the truffles together. There's no direct substitute, but some bakers have experimented with using melted butter and powdered sugar with mixed results.

Do I Have To Temper The Chocolate?

Tempering chocolate creates a beautiful, shiny shell, but it's an optional step. You can simply melt the chocolate using a double boiler for a good consistency.

What Kind Of Shredded Coconut Should I Use?

Unsweetened shredded coconut is the best choice for this recipe. It allows you to control the sweetness and provides a pleasant textural contrast in the truffles. You can use different sized shreds depending on your preference—finer for a smoother truffle, larger for a bit more texture.

My Truffles Are Too Sticky! What Can I Do?

There are a couple of reasons your truffles might be sticky. First, be sure you're using unsweetened shredded coconut, not sweetened. Second, check how much condensed milk you added. The mixture should be moldable but not overly sticky. If it's too sticky, you can try adding a little more shredded coconut, but be careful not to dry it out too much.

How to Store Coconut Truffles

Store the truffles in an airtight container, in the fridge, for up to one week.

More Coconut Dessert Recipes

4-Ingredient Coconut Chocolate Chips Truffles

Coconut Cookies: ready in just 15 minutes!

Macaroons: you need only 3 ingredients!

Coconut rolls: the fresh and creamy dessert!

How To Make 3-Ingredient Coconut Truffles

Combine the shredded coconut and sweetened condensed milk in a bowl.

Mix well until it forms a thick and moldable mixture.

Scoop the mixture using a spoon and roll them into balls. Once formed, place the coconut balls on a baking sheet lined with parchment paper and pop them in the freezer for at least 10 minutes to firm up.

Melt the chocolate using a double boiler or in short 30-second bursts in the microwave. Once the coconut balls are nice and firm, take them out of the freezer one at a time and dip them completely in the melted chocolate. Let any excess drip off before placing them back on the baking sheet lined with parchment paper.

Immediately after dipping, sprinkle shredded coconut on top of the truffles.

Let the chocolate-coated truffles set completely in the refrigerator for about 5 minutes.