Coconut Cream Truffles Food

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COCONUT CREAM CHEESE TRUFFLES



Coconut Cream Cheese Truffles image

Quick and easy coconut cream cheese truffles are made from just four ingredients. They are the perfect addition to a Spring tea, Easter brunch, or family dinner. Store them in refrigerator or freezer.

Provided by Marye Audet

Categories     Candy

Number Of Ingredients 6

8 ounces cream cheese
4 to 5 cups confectioner's sugar
1 teaspoon vanilla
2 cups sweetened shredded coconut
1 cup milk chocolate chips
1 tablespoon coconut oil or butter

Steps:

  • Bring cream cheese to room temperature.
  • Beat the cream cheese until fluffy.
  • Add in the vanilla.
  • Beat in the powdered sugar 1 cup at a time until the cream cheese is thick and holds its shape.
  • Form into 1-inch balls.
  • Roll in coconut.
  • Chill until you are ready to serve.

Nutrition Facts : ServingSize 1 g, Calories 105 kcal, Carbohydrate 17 g, Protein 0.7 g, Fat 4.2 g, SaturatedFat 3.2 g, Cholesterol 7 mg, Sodium 28 mg

CHOCOLATE COCONUT TRUFFLES



Chocolate Coconut Truffles image

Easy, storecupboard item chocolate truffles

Provided by kirkiechick

Time 20m

Yield Makes Truffles

Number Of Ingredients 4

1 tin condensed milk
20 digestive biscuits (crushed into crumbs)
5 tbsp drinking chocolate (I use Cadbury - not instant)
75g butter

Steps:

  • Melt the butter gently in a pan, and when completely melted, remove from heat.
  • Stir in the condensed milk until completely mixed, and stir in chocolate and coconut, again until completely mixed.
  • Stir in the crushed biscuits, about a quarter at a time. This makes it easier. Also, keep an eye on the mixture. If it is too stiff, don't add all of the biscuits, if it's too loose, add a couple more. You should be able to roll it into balls.
  • Roll into balls, makes around 24 bitesize balls but you can make them any size you like. Roll in the extra coconut and leave to set.

COCONUT TRUFFLES



Coconut Truffles image

This is a great recipe to use for holidays! I give it out to friends and family at Christmas time.

Provided by thecookandbaker

Categories     Desserts     Chocolate Dessert Recipes

Time 1h40m

Yield 36

Number Of Ingredients 6

2 (16 ounce) boxes confectioners' sugar
1 (14 ounce) can sweetened condensed milk
1 cup butter
2 ½ cups chopped walnuts
1 (14 ounce) package shredded coconut
1 (24 ounce) bag chocolate chips

Steps:

  • Line a baking sheet with waxed paper.
  • Mix sugar, sweetened condensed milk, and butter together in a bowl. Stir walnuts and coconut into dough. Cover bowl with plastic wrap and freeze until dough is firm, at least 1 hour.
  • Form dough into 1-inch balls, place on prepared baking sheet, and freeze until firm, at least 30 minutes.
  • Melt chocolate chips in a double boiler or in a bowl set over a pan of simmering water, stirring frequently until smooth.
  • Dip balls into melted chocolate to coat; cool on prepared baking sheet until chocolate has hardened.

Nutrition Facts : Calories 369.2 calories, Carbohydrate 49.3 g, Cholesterol 17.3 mg, Fat 20 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 10.5 g, Sodium 83.6 mg, Sugar 44.7 g

COCONUT CREAM TRUFFLES



Coconut Cream Truffles image

Provided by Samantha Merritt | Sugar Spun Run

Categories     Dessert

Time 30m

Number Of Ingredients 7

14 oz sweetened shredded coconut
2/3 cup sweetened condensed milk
2 Tablespoons butter (melted)
½ teaspoon vanilla extract
¼ teaspoon coconut extract (optional)
¼ cup powdered sugar
10 oz dark chocolate melting wafers

Steps:

  • Place coconut in food processor and pulse repeatedly until coconut is fine and not stringy. Set aside.
  • In a separate, large bowl, stir together condensed milk, melted butter, vanilla extract, and coconut extract (if using).
  • Pour in coconut and stir well.
  • Add powdered sugar, stir well.
  • Place bowl in refrigerator and chill at least 15 minutes.
  • Remove from refrigerator and roll into 1 1/2 Tablespoon-sized balls (if the filling is too sticky, return to fridge for an additional 10 minutes to chill).
  • Place on wax-paper lined cookie sheet, repeating until all filling is rolled.
  • Place cookie sheet in the freezer for 10 minutes.
  • Prepare melting wafers according to instructions on package.
  • Dip chilled coconut truffles into dark chocolate, return to wax paper lined cookie sheet and allow chocolate to harden before serving. If topping with sprinkles or toasted coconut, be sure to add before chocolate hardens.
  • Keep uneaten truffles refrigerated in airtight container.

Nutrition Facts : Calories 194 kcal, Carbohydrate 19 g, Protein 2 g, Fat 12 g, SaturatedFat 9 g, Cholesterol 5 mg, Sodium 64 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving

VEGAN CHOCOLATE TRUFFLES



Vegan Chocolate Truffles image

These vegan chocolate truffles are rich and luxurious with a decadent chocolate ganache center smothered in dark chocolate. The perfect dessert for all occasions!

Provided by Alison Andrews

Categories     Dessert

Time 45m

Number Of Ingredients 6

1 3/4 cups Vegan Chocolate Chips or Chopped Chocolate ((300g))
1 cup Coconut Cream ((240ml))
1/4 cup Cocoa Powder ((22g) Unsweetened, for rolling)
1 3/4 cups Vegan Chocolate Chips or Chopped Chocolate ((300g ))
1 tsp Coconut Oil
Chocolate Shavings

Steps:

  • Prepare the chocolate ganache. Add the chocolate to a mixing bowl.
  • Heat the coconut cream to a simmer (you can do this either on a stove top or in the microwave, just be very careful if doing it in the microwave not to overheat and boil it over).
  • Pour the simmering coconut cream over the chocolate pieces in the mixing bowl. Leave to sit for around a minute to melt, then mix it into a chocolate sauce.
  • Place into the fridge to set. This will take a few hours (2-3 hours, you'll know it's set when you stick a knife into it and it's solid all the way down).
  • When set, use an ice cream scoop or a spoon to scoop out even amounts of the ganache and drop it into the cocoa powder, then use your hands to roll it into a ball. The cocoa powder will stop it from sticking to your hands. Place the balls onto a parchment lined baking tray.
  • When all the balls are rolled, place into the freezer to harden.
  • Prepare the chocolate coating. When the balls are nice and hard, add the chocolate to a microwave safe bowl and microwave in 30-second intervals bringing out to stir every 30-seconds until completely smooth and melted. Add in your coconut oil and stir in.
  • Drop the balls into the chocolate one by one and use two teaspoons to manoeuvre the balls in the chocolate and back onto the parchment lined baking tray. Decorate with chocolate shavings.
  • Return to the fridge for the chocolate to set and enjoy!

Nutrition Facts : ServingSize 1 Ball, Calories 202 kcal, Sugar 15 g, Sodium 1 mg, Fat 15 g, SaturatedFat 10 g, Carbohydrate 20 g, Fiber 3 g, Protein 3 g, UnsaturatedFat 2 g

CHOCOLATE COCONUT TRUFFLES



Chocolate Coconut Truffles image

Three types of coconut product make these truffles the ideal gift for the coconut lover in your life.

Categories     American     Christmas     baking     food gift     fruit

Time 2h35m

Yield 43 servings

Number Of Ingredients 8

1/2 c. (1 stick) unsalted butter, at room temperature
1/2 c. coconut cream
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
3 c. confectioners' sugar
1 (14 ounce) bag shredded sweetened coconut, plus more for sprinkling
10 oz. semisweet chocolate, chopped
1 1/2 tbsp. solid coconut oil

Steps:

  • Line a baking sheet with parchment. Beat butter, coconut cream, vanilla, and salt with an electric mixer at medium speed until creamy and smooth, 1 to 2 minutes. Reduce mixer speed to low and gradually beat in sugar until just combined. Beat in shredded sweetened coconut just until combined. Cover and chill, at least 1 hour and up to overnight.
  • Roll mixture into 43 (1-inch) balls and place on prepared baking sheet. Wrap in plastic wrap and freeze 30 minutes.
  • Melt chocolate and coconut oil in a bowl in microwave 30 seconds; stir. Continue to microwave and stir in 10 second intervals until melted and smooth. Place one chilled coconut ball on the tines of a fork and dip into melted chocolate, tapping off excess; return to baking sheet. Repeat with remaining coconut balls. Sprinkle tops lightly with coconut. Chill until set, 10 to 15 minutes. Store truffles, refrigerated, in airtight containers up to 1 week.

COCONUT CREAM TRUFFLES



Coconut Cream Truffles image

I ripped this out of a magazine I was finished with while traveling abroad... they looked so tempting.I'm not a big fan of white chocolate or coconut flavour but made them for a party and thought hubby would love them... well, shock ! they were the surprise hit of the party & I really like these too :) They made it into my family handwritten recipe book. It's easy to make and can be made in advance, both major points for making it onto my menu's. Recipe calls for Coconut essence and I can't get it here in The Netherlands ... it probably makes the taste a little less intense. You choose .. if you are a true fan of coconut throw it in, if you don't have it or like the taste as much, I wouldn't worry at all about not adding it. Enjoy ! Note: butter measurement 150g = 5 1/4 oz and chocolate measurement 375g = 13 1/4 oz.

Provided by kiwidutch

Categories     Candy

Time 2h25m

Yield 50 chocolates

Number Of Ingredients 8

375 g white chocolate
150 g butter
1/2 cup coconut milk
2 teaspoons coconut essence (optional)
1 cup desiccated coconut (shredded coconut)
3 cups icing sugar (powder sugar)
375 g dark chocolate or 375 g milk chocolate, for coating truffles
2 -3 tablespoons Tia Maria (optional) or 2 -3 tablespoons Baileys Irish Cream, etc (optional)

Steps:

  • Gently melt butter and white chocolate in large bowl in microwave.
  • For best results don't over melt, if just a few chocolate pieces appear solid, stir them in with what has already melted until it's all smooth.
  • Add coconut milk, coconut essence (optional), desiccated coconut and icing sugar.
  • Stir until well mixed.
  • Recipe says chill so you can roll it into balls, freeze etc, but personally I spooned my mixture into two small plastic bags so that it formed slabs about 2cm thick, then threw it into the freezer for at least 2 hours.
  • Remove slabs from freezer, peel away plastic bags and"dice" your mixture so that you have a plate full of little cubes.
  • Microwave your dark or milk chocolate mixture until half of it is melted, stir until all is smooth (doing it like this meant that the mixture started to set quickly and evenly around the cubes and didn't just make puddles at their bases).
  • Dip the cubes one by one into the darker chocolate mixture, turning over with a teaspoon until evenly coated.
  • Place coated cubes onto a tray lined with foil.
  • Leave at room temperature to set, and store in a cool place (not the fridge).
  • Edited to add: making the filling into round balls does look more professional and less "home made" -- mind you, once your family and friends have tasted these they honestly won't care how they look, they'll be too busy diving back in for another one :).
  • I loved the suggestion about the other flavours and played around with it -- some of my guests preferred 2T Tia Maria etc for a softer more mellow taste, other preferred theirs with 3T for a stronger taste.
  • The mixtures with the Baileys/Tia Maria were softer and a little more sticky than the original, so *slightly* more messy rolling them, but your guests will love you for the 10 minutes extra work.

COCONUT CHOCOLATE TRUFFLES



Coconut Chocolate Truffles image

These coconut chocolate truffles are a treat at any time of the year. This simple and easy recipe made with coconut cream and rich dark chocolate then coated in crisp desiccated coconut that just melts in the mouth.

Provided by Veena Azmanov

Categories     Dessert

Time 7h4m

Number Of Ingredients 7

1 cup Thick coconut cream (see note above)
12 oz Semi sweet chocolate chips
4 tbsp Butter (1/4 stick (vegan butter to make it vegan))
1 cup Desiccated coconut
½ tsp Coconut extract (optional)
1 tsp Vanilla
¼ cup Desiccated coconut (for coating )

Steps:

  • Place the thick coconut cream and chocolate chips in a microwave-safe bowl. Alternatively, you can also use a double boiler
  • Melt in the microwave for a minute or more until all the chocolate completely melted.
  • Once melted, add desiccated coconut and stir well. Add butter, vanilla and coconut extract
  • Cover the bowl with plastic wrap. Chill in the fridge until set 6 to 8 hours (preferably overnight)
  • Prepare the coating desiccated coconut in a plate or bowl to roll the truffles. You can also use cocoa powder, sprinkles, sanding sugar, etc.
  • Using a melon scoop or two spoons, take about 2 tablespoons amount in your hands. Gently but quickly roll the mixture into a ball. Roll it in the desiccated coconut.
  • Transfer to a clean plate and continue with the rest until you've used up all the chocolate mixture
  • Chill the truffles again until firm. These will keep for up to 10 days in the fridge

Nutrition Facts : ServingSize 21 g, Calories 112 kcal, Carbohydrate 6.2 g, Protein 1 g, Fat 9.5 g, SaturatedFat 6.9 g, Cholesterol 4 mg, Sodium 13 mg, Fiber 0.9 g, Sugar 3.5 g, UnsaturatedFat 1.6 g

CHOCOLATE COCONUT TRUFFLES



Chocolate Coconut Truffles image

Provided by Food Network

Yield 70 to 75 truffles

Number Of Ingredients 5

2 pounds highquality semisweet chocolate, preferably Belgian or French
1/2 cup heavy cream
1 stick (8 tablespoons) softened unsalted butter, cut into chunks
1 teaspoon vanilla
3/4 cup shredded coconut, toasted in an oven for 2 to 3 minutes

Steps:

  • Melt 1 pound of chocolate, slowly stirring, in a double boiler. Warm the cream in a large saucepan but do not scorch. Remove the chocolate from the heat, cool slightly, then combine with the heavy cream. Stir the butter into the chocolate cream mixture and refrigerate until firm but still pliable, about 20 minutes. Transfer the chocolate to a pastry bag fitted with a large straight tip and pipe into teaspoonsize mounds onto a waxed paper covered cookie sheet, or use a spoon to dole out teaspoonsize mounds. Refrigerate the entire pan until the chocolate is hard to the touch.
  • When the chocolate is sufficiently firm (this can be done a day or 2 ahead) remove the chocolate from the refrigerator and, working quickly to prevent melting, roll the chocolate mounds into balls, then chill the balls again until firm.
  • In a food processor fitted with a metal blade, pulse the coconut briefly to make it a little finer so that it will adhere better to the truffles. When firm, roll each truffle in the coconut, pressing firmly to make sure the coconut sticks. At this point you can refrigerate the truffles for as much as a day, until you are ready to dip them.
  • Melt the remaining chocolate in the double boiler. Remove the double boiler from the heat and using a wire dipping spoon, or a regular teaspoon and your hands in latex gloves, dip each coconut covered truffle briefly into the melted chocolate. Place on a cake rack set over a cookie sheet until dry, and refrigerate until firm. You may scrape up any chocolate that has dripped on the cookie sheet and return it to the dipping pot for more dipping. The truffles will keep for several weeks if refrigerated in a covered container.

20 EASY TRUFFLES



20 Easy Truffles image

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 20

Chocolate-Covered Strawberry Truffles
Mocha Truffles
Red Velvet Cake Truffles
3-ingredient Nutella Truffles
No-Bake Peanut Butter Truffles
Oreo Balls Oreo Truffles
Traditional Brigadeiro
No-Bake Tiramisu Truffles
White Chocolate Truffles
Classic French Chocolate Truffles
Mint Chocolate Truffles
Peanut Butter Pretzel Truffles
5-Ingredient Peppermint Chocolate Truffles
Easy Kahlua Chocolate Truffle
Salted Caramel Fudge Truffles
No-Bake Pecan Pie Truffles
Homemade Black Forest Chocolate Truffles
Coconut Cream Truffles
Orange Creamsicle Truffles
Chocolate Raspberry Truffles

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a truffle recipe in 30 minutes or less!

Nutrition Facts :

CHOCOLATE TRUFFLES



Chocolate Truffles image

These rich, smooth, and creamy dark chocolate truffles are easy to make and melt in your mouth.

Provided by Chocolate Covered Katie

Categories     Dessert

Time 5m

Number Of Ingredients 4

8 oz semi-sweet or dark chocolate
1/2 cup heavy cream or coconut milk
optional 1/4 tsp pure vanilla extract
optional pinch salt

Steps:

  • *For many different flavor ideas, including coffee, raspberry, coconut, and peppermint truffle, be sure to scroll up earlier in this post!To make the chocolate truffles, chop chocolate finely so it will melt more quickly and evenly. If using coconut milk, be sure it's the full-fat canned type. Heat the milk or cream just until it barely begins to boil. Pour over the chocolate, add the salt and vanilla if using, and stir until smooth. Refrigerate at least 2 hours, or until firm enough to scoop out and roll balls with your hands or a mini cookie scoop. If desired, roll truffles in cocoa powder, sprinkles, crushed walnuts or almonds, coconut, powdered sugar, or melted chocolate. Set on a parchment-lined plate, and refrigerate or freeze until ready to serve. Leftover truffles can be refrigerated for 1-2 months. View Nutrition Facts

Nutrition Facts : Calories 70 kcal, ServingSize 1 serving

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From pinterest.ca


COCONUT CREAM TRUFFLES - CRAZY FOR CRUST | RECIPE | CANDY ...
Mar 23, 2014 - Just like at the candy store but better! These Coconut Cream Truffles are good all year long, but especially in Spring. Mar 23, 2014 - Just like at the candy store but better! These Coconut Cream Truffles are good all year long, but especially in Spring. Pinterest. Today. Explore. Log in. Sign up. Explore • Event Planning • Holidays • Christmas • Christmas Recipes ...
From pinterest.ca


RECIPE : COCONUT CREAM TRUFFLES | STAR CHEF 2
Shred coconut in a food processor till it becomes fine. Fold 1 cup of shredded coconut and 1 ½ cups powdered sugar into the filling mix. Make tablespoon-sized balls of the mix. Place them on a baking tray lined with parchment paper. Refrigerate for 3-4 hours till the balls firm up. Take 8 ounces of dark chocolate and chop it into fine pieces. Microwave for 20 seconds, or till all the …
From starchef2.games


COCONUT CREAM TRUFFLES - THE RECIPES
COCONUT CREAM TRUFFLES Sabtu, 30 Maret 2019 Add Comment Edit. Spring is one of my fàvorite food times of the yeàr becàuse it’s perfectly àcceptàble to àdd coconut to every single dessert. If you like coconut, these Coconut Creàm Truffles àre for you! with Hershey’s Kisses. My àbsolute fàvorite Kiss flàvor is the Coconut Creàm. Every yeàr àfter Vàlentine’s Dày I stàrt ...
From therecipes6.blogspot.com


10 BEST COCONUT TRUFFLES CONDENSED MILK RECIPES | YUMMLY
Coconut Truffles Condensed Milk Recipes 72,377 Recipes. Last updated Jan 27, 2022. This search takes into account your taste preferences. 72,377 suggested recipes. Condensed Milk Biscuits Receitas Da Felicidade! condensed milk, chocolate chips, butter, flour, sugar. Condensed Milk Mousse As receitas lá de casa. cream, chocolate biscuits, gelatin, condensed milk. …
From yummly.com


COCONUT CREAM TRUFFLES - FOODS OF OUR LIVES
Go get the truffles from the freezer and use a fork to balance one over the melted chocolate and use a spoon to scoop chocolate over the truffle. Allow the chocolate to drain down off the truffle, give it a tap to help the extra chocolate to drip down, then use another fork to help scrape the truffle off the first fork onto a tray or plate to ...
From foodsofourlives.com


COCONUT CREAM TRUFFLES RECIPE - FOOD NEWS
This collection of 25 best coconut cream recipes includes a little bit of everything, from breakfast to dinner, to dessert. And, they are all low-carb, sugar-free, and gluten-free. Dip the truffles in the melted chocolate, allowing any excess to drip off. Roll the truffles in the salted coconut to coat, remove the toothpicks and place on a large baking tray lined with non-stick baking paper ...
From foodnewsnews.com


COCONUT TRUFFLES RECIPE: HOW TO MAKE IT - FOOD NEWS
Heat the whipped cream or coconut milk–either on the stove or in the microwave–just until it starts to boil, then pour over the chocolate. If desired, stir in a pinch of salt and vanilla extract. Stir until shiny and completely smooth. Refrigerate until firm enough to scoop; it usually takes somewhere between 30 minutes and an hour. full fat coconut milk, dark chocolate, coconut …
From foodnewsnews.com


COCONUT CREAM TRUFFLES - CRAZY FOR CRUST
Just like at the candy store but better! These Coconut Cream Truffles are good all year long, but especially in Spring.
From crazyforcrustcom.bigscoots-staging.com


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