Easy No-Bake White Chocolate Coconut Truffle Recipe
This white chocolate coconut truffle recipe uses an irresistible combination of coconut flakes, raw cashew nuts, white chocolate and a bit of heavy cream or coconut cream.
Why you will love this white chocolate coconut truffle recipe:
- These delicious truffles are a quite sweet and have a very light cream color with a delicate coconut flavor.
- Only four ingredients necessary!
- This super easy recipe is foolproof. You don’t have to heat up the white chocolate, which can be very tricky (if you heat it up too much, the melted chocolate separates, and you have to start again!).
- Although this coconut truffles recipe includes cashew nuts, you do not taste them at all. So don’t be fooled by the addition of the nuts in this simple recipe. They provide the creamy texture to your truffle. When you pop one in your mouth, it is not at all like eating an “energy ball” or “protein ball” and very much like eating a Raffaello white chocolate truffle or a fancy chocolate.
- These delicious white chocolate and coconut truffles are perfect for Valentine’s Day, Birthdays, the holiday season or to add to your Christmas Tea Party table.
Ingredients
This easy recipe uses only a handful of ingredients, so use the best ingredients you can buy. These white truffle balls will taste as good as your ingredients. So make sure you use fresh cream, unsalted raw cashews, good quality white chocolate and unsweetened shredded coconut flakes.
- ½ cup of unsalted, plain raw cashew nuts
- ½ cup plus 1/4 cup of unsweetened coconut flakes or unsweetened shredded coconut or unsweetened desiccated coconut*.
- 4 oz (110 grams) of good quality white chocolate (or white chocolate chips or vegan chocolate)
- ½ cup (140 ml) of heavy cream, whipping cream or coconut cream
- 1 tsp Vanilla extract or coconut extract (optional)
- 1 tbsp coconut liqueur of your choice (optional)
*Note: I find any unsweetened coconut flakes will do (flakes, desiccated, shredded coconut). This is not raw coconut, but dried. So don’t go out and by a real coconut, just buy the flakes that come in a paper or plastic bag. You can use sweetened coconut flakes or sweetened desiccated or shredded coconut, just keep in mind that your truffle will come out much sweeter and the truffles are already quite sweet as it is.
How to make the White Chocolate Coconut Truffle Recipe
This is a really easy recipe. Basically all you do is finely blend together the cashews, white chocolate and unsweetened shredded coconut. Then you add very hot heavy cream (or coconut cream if using) to the coconut mixture and mix well. Refrigerate until firm and make round truffle balls that you coat with dessicated coconut. And that’s it, they are done. How easy was that?!
- First, you will need to blitz the cashew nuts, 1/2 cup of coconut flakes and white chocolate together to make a fine powder. The finer you blitz them, the smoother your truffle will be. You can use a food processor, but if you don’t have one handy, a stick blender is fine and will do the job.
- Place finely ground mixture into a mixing bowl (a heat-proof bowl is best).
- Then you will heat the heavy cream until it is very hot, but NOT boiling.
- Add a tsp vanilla or coconut extract for a stronger taste (optional, and to be honest, I usually don’t bother).
- Pour the hot cream into the large bowl of blitzed cashew nuts, coconut flakes and white chocolate mixture and mix in evenly. Make sure the cream is still hot, as this is how you get the melted chocolate, which will bind the ingredients together.
- Stir in your coconut liqueur (if using).
- Cover the coconut mixture bowl with plastic wrap (or place in an airtight container) and wait until mixture reaches room temperature, then place in fridge for three hours so that mixture firms up.
- Use a small cookie scoop, melon baller or teaspoon to form small balls. Roll them in your hands to make perfect truffles.
- Roll balls in left over 1/4 cup dessicated coconut flakes, and they will look like little snowball truffles.
- Optional: you can lightly toast the coconut flakes and then roll the small balls in the toasted coconut to add a bit of crunch.
- Store in an airtight container in the fridge.
As these White Chocolate Coconut Truffles are quite sweet, plan for about 2-3 per guest at most. You can serve them in a bowl or in frilly decorative paper cups.
These delicious treats make a pretty, delicious addition to your Afternoon Tea, Christmas Tea Party, Valentine’s Day Tea Party or any special occasion.
You can make this white chocolate coconut truffle recipe even if you only have a very short time. It only takes a few seconds to finely blend together the cashews, white chocolate and unsweetened coconut and then only a few minutes to mix in the hot heavy cream.
Once you make them, you will see how easy it is to make your own truffles and how much better these homemade coconut, cashew and white chocolate truffles taste.
These white chocolate coconut truffles are great on a plate alongside dark chocolate matcha truffles. You can try my Dark Chocolate Matcha Truffle Recipe here.
And if you love white chocolate, you can also try my White Chocolate Matcha Cookies.
What kind of coconut flakes should I use?
For best results, use organic, unsweetened coconut flakes, unsweetened desiccated coconut or unsweetened shredded coconut. You can use the sweetened versions and the coconut truffles will still taste beautiful, but they will be much sweeter. For all your coconut flake questions, read this great blog post from Danika at BesidetheMountain.com
Can I Make these White Chocolate Coconut Truffles in Advance?
Yes! You can make these cashew, coconut and white chocolate truffles a week in advance. Just keep them in a closed container with a bit of extra coconut shavings to keep the white chocolate coconut balls from bumping into one another.
Can I freeze the white chocolate, cashew and coconut truffles?
You can even freeze them for up to two months. Again, place them in an airtight container.
How long do they last in the refrigerator?
About one week.
Can I substitute almonds for the cashew nuts?
Yes, you can, and they will be delicious. Just be aware that almonds have a stronger taste, and you will taste the almonds in your truffles. Cashews have a milder taste and the white chocolate and coconut tend to mask the cashew flavor.
Do I need a food processor or other special equipment?
You do not need a food processor, but you do need a stick blender or something that will finely grind the nuts, white chocolate and coconut flakes.
You will need a heat-proof bowl.
Can I use sweetened coconut flakes?
Yes, you can, just keep in mind that the white chocolate truffles will be sweeter.
Easy No-Bake White Chocolate and Coconut Truffle Recipe
Equipment
- Food processor or stick blender
- Heat proof bowl
Ingredients
- ½ cup raw unsalted cashew nuts
- 3/4 cup unsweetened coconut flakes or unsweetened shredded coconut or unsweetened desiccated coconut*. or sweetened in a pinch
- 4 oz (110 grams) of good quality white chocolate (or white chocolate chips or vegan chocolate)
- ½ cup (140 ml) of heavy cream, whipping cream or coconut cream
- 1 tsp Vanilla extract or coconut extract optional
- 1 tbsp coconut liqueur of your choice optional
Instructions
- First, you will need to blitz the cashew nuts, 1/2 cup of coconut flakes and white chocolate together to make a fine powder. The finer you blitz them, the smoother your truffle will be. You can use a food processor, but if you don’t have one handy, a stick blender is fine and will do the job.
- Place finely ground mixture into a mixing bowl (a heat-proof bowl is best).
- Then you will heat the heavy cream until it is very hot, but NOT boiling.
- Add a tsp vanilla or coconut extract for a stronger taste (optional, and to be honest, I usually don’t bother).
- Pour the hot cream into the large bowl of blitzed cashew nuts, coconut flakes and white chocolate mixture and mix in evenly. Make sure the cream is still hot, as this is how you get the melted chocolate, which will bind the ingredients together.
- Stir in your coconut liqueur (if using).
- Cover the coconut mixture bowl with plastic wrap (or place in an airtight container) and wait until mixture reaches room temperature, then place in fridge for three hours so that mixture firms up.
- Use a small cookie scoop, melon baller or teaspoon to form small balls. Roll them in your hands to make perfect truffles.
- Roll balls in left over 1/4 cup dessicated coconut flakes, and they will look like little snowball truffles.
- Optional: you can lightly toast the coconut flakes and then roll the small balls in the toasted coconut to add a bit of crunch.
- Store in an airtight container in the fridge.
