Pink Coconut Truffles Recipes

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COCONUT TRUFFLES

All you need are chocolate chips, condensed milk, coconut extract and shredded coconut to make these tasty, no-bake holiday treats.

Provided by By Deborah Harroun

Categories     Dessert

Time 1h40m

Yield 32

Number Of Ingredients 4



Coconut Truffles image

Steps:

  • In 2-quart saucepan, heat chocolate chips and condensed milk over low heat just until condensed milk starts to bubble at edges, about 7 minutes. Remove from heat, and stir until mixture is smooth. Stir in coconut extract. Pour into bowl. Cover and refrigerate about 1 hour or until set.
  • Place coconut in small bowl. Shape 1 tablespoon chilled truffle mixture into a ball. Immediately roll in coconut to coat, then transfer to a plate or cookie sheet. Continue with remaining mixture, washing hands if chocolate starts to stick to hands.
  • If desired, place in paper candy cups. Cover and refrigerate; serve at room temperature.

Nutrition Facts : ServingSize 1 Serving

3 cups semisweet chocolate chips (18 oz)
1 can (14 oz) sweetened condensed milk (not evaporated)
2 teaspoons coconut extract
1 cup sweetened shredded coconut

PINK COCONUT TRUFFLES

These are very pretty truffles that would look pretty on a dessert tray and would be great as a valentine gift. Cook time includes chill time.

Provided by cookiedog

Categories     Candy

Time 2h55m

Yield 35 truffles

Number Of Ingredients 8



Pink Coconut Truffles image

Steps:

  • In a medium microwave-safe bowl combine semisweet chocolate, whipping cream, and butter. Microcook, uncovered, on 100% power (high) for 1 minute. Remove from microwave and stir until smooth. If necessary, return chocolate mixture to microwave and cook on high for 30 seconds more; stir until smooth.
  • Stir 2/3 cup coconut into the chocolate mixture. Cover bowl and refrigerate for 1 1/2 hours. Line two baking sheets with nonstick foil or lightly greased foil. Drop chocolate mixture from rounded teaspoons onto prepared sheets. Cover with waxed paper; freeze for 10 minutes.
  • Meanwhile, tint remaining coconut, if desired, by combining coconut and 1 to 2 drops of gel pink food coloring or red food coloring; toss until coconut is tinted. Roll the chocolates between the palms of your hands into round balls, wetting hands if necessary. Roll the chocolate balls in remaining coconut; cover and refrigerate.
  • Let truffles stand at room temperature for 15 minutes before serving.

Nutrition Facts : Calories 98.2, Fat 9.2, SaturatedFat 6.2, Cholesterol 8.3, Sodium 27.6, Carbohydrate 5.8, Fiber 1.6, Sugar 3.1, Protein 1.4

10 ounces semisweet chocolate, chopped
1/2 cup whipping cream
1/4 cup butter, cut up
2 cups shredded coconut
pink food coloring (optional) or red food coloring (optional)
6 ounces chocolate-flavored candy coating, cut up
1/4 cup white chocolate baking square
1 teaspoon shortening

CHOCOLATE COCONUT TRUFFLES

Provided by Food Network

Yield 70 to 75 truffles

Number Of Ingredients 5



Chocolate Coconut Truffles image

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.

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

COCONUT TRUFFLES

This recipe is sponsored by Seagram's Escapes®️. Nothing says "Be Mine" better than these adorable coconut truffles - they're delectable (and easy!) bite-size Valentine's confections that are perfect for sharing. Pair the truffles with frosty bottles from Seagram's Escapes Variety Pack for the ultimate after-dinner treat.

Provided by Food Network

Time 45m

Yield 16 truffles

Number Of Ingredients 7



Coconut Truffles image

Steps:

  • Line a baking sheet with wax paper or parchment.
  • Sift the confectioners' sugar into a large bowl. Add the sweetened coconut, almonds and condensed milk. Stir to combine.
  • Remove a heaping tablespoon of the coconut mixture and use the palms of your hands to roll it into a ball about 1 1/4 inches in diameter and place on the prepared baking sheet. Repeat with remaining coconut mixture. Refrigerate the truffles until firm, about 15 minutes.
  • Meanwhile, add the white chocolate chips to a microwave-safe bowl and heat in the microwave on 50 percent power in 30-second intervals, stirring in between each, until the chocolate is melted and smooth. Stir in the shortening to combine.
  • Add the unsweetened coconut to a small bowl. Dip a truffle into the melted chocolate to coat completely, then use 2 forks to lift it out, allowing the excess chocolate to drip off. Place the truffle in the unsweetened coconut and roll to coat, then return to the baking sheet and allow the chocolate to set, about 20 minutes. Repeat to coat the remaining truffles.
  • Enjoy immediately or store the truffles in an airtight container at room temperature for up to 4 days.

1 cup confectioners' sugar
1 cup sweetened coconut flakes
1/2 cup finely chopped almonds
1/3 cup sweetened condensed milk
1 1/2 cups white chocolate chips
2 tablespoons vegetable shortening
1 cup unsweetened shredded coconut

COCONUT BAUBLE TRUFFLES

Make these colourful truffles from leftover Madeira cake, dried apricots and desiccated coconut - perfect as an edible gift to make with kids

Provided by Sarah Cook

Categories     Treat

Time 45m

Yield Makes about 20

Number Of Ingredients 6



Coconut bauble truffles image

Steps:

  • In a big mixing bowl, crumble the cake with your fingers - try to get the bits as small as possible.
  • Tip in the apricots and coconut. Using your hands again, mix together with the cake crumbs. Use a wooden spoon to stir in the condensed milk. After you've mixed it in a bit, use your fingers to pull off any bits stuck to the spoon. Squidge everything together with your hands until it is well mixed and all the cake crumbs are sticky. Rub your hands together over the bowl so any bits that are stuck drop off.
  • Line some trays that fit in your fridge with baking parchment. Roll the sticky cake mixture into small balls (about the size of a conker or gobstopper) between your hands. Line them up on the trays, then put them in the fridge while you get the decorations ready.
  • Decide on how many different food colourings you are going to use, then split the coconut into the same number of piles. Put each pile of coconut into a plastic sandwich bag, add a few drops of food colouring to each, and tie a knot in the top. Shake the bags and scrunch between your fingers until all the coconut is coloured - if it's not bright enough, open the bag and add a few more drops of colouring.
  • Open all the bags of coloured coconut and take the truffles from the fridge. Put 1 tbsp of water in a small bowl and lightly coat each truffle in it so the coconut can stick to the outside of each bauble.
  • One by one, drop each truffle into one of your bags. Shake it and roll it around until the outside is covered in coconut. Carefully put each truffle back onto the trays and chill for at least another 2 hrs until they are really cold and firm.
  • If you like, put some of the truffles in gift bags or boxes and tie with ribbons to give as presents. Will keep in the fridge for up to 1 week.

Nutrition Facts : Calories 154 calories, Fat 10 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

250g madeira cake
85g ready-to-eat dried apricots , finely chopped
25g desiccated coconut
125ml light condensed milk
140g desiccated coconut
different food colourings , we used yellow, pink, blue and purple

COCONUT CHOCOLATE TRUFFLES

I'm not very good at making cakes so whenever I needed to bring a plate of sweets to a morning or afternoon tea, I would make these. They are so easy to make. My daughter helps me rolled the coconut on the balls. Enjoy.

Provided by Chef floWer

Categories     Candy

Time 30m

Yield 30 Balls

Number Of Ingredients 5



Coconut Chocolate Truffles image

Steps:

  • Crush the biscuits in a food processor until it is fine (like flour).
  • Combine in a large bowl, the crush biscuits, 1/2 cup of fine desiccated coconuts and 2 tablespoons of cocoa. Mix the ingredients well.
  • Then slowly stir in the sweetened condensed milk into the mixture. (Don't pour the whole content of the can, pour it in slowly as you only may need 340 grams of the can).
  • You know you have the mixture right if the mixture is a dough ball. (If the balls are not holding shape then you may used too much sweetened condensed milk.) You should be able to roll them into a ball without being to hard or to soft.
  • Shape the mixture into one-inch balls.
  • Place the 1/4 cups of fine desiccated coconut into a flat plate (You may not need the whole 3/4 cups so just fill the flat plate when needed).
  • Roll the ball into the fine desiccated coconut.
  • Store in refrigerator until your ready to use.

Nutrition Facts : Calories 89.1, Fat 2.9, SaturatedFat 1.7, Cholesterol 3.9, Sodium 64.2, Carbohydrate 14.6, Fiber 0.7, Sugar 10.1, Protein 1.6

250 g plain sweet biscuits (I use Arnotts Marie biscuits)
1/2 cup desiccated coconut, fine
2 tablespoons cocoa
340 g condensed milk (I prefer Nestle Sweetened Condensed Milk)
3/4 cup of fine desiccated coconut

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