Coconut truffles with white chocolate


For approx. 20, you need:

  • 60 g coconut fat
  • 100 ml coconut milk (cream)
  • 70 g powdered dextrose
  • a few drops of vanilla extract
  • pinch of salt
  • 140 g desiccated coconut + extra to roll
  • Approx. 100 g white chocolate (low fructose)


  1. Melt the coconut fat with the coconut milk in a pan
  2. Add the dextrose, vanilla and salt. Bring to the boil and let it boil for a few minutes
  3. Remove from the heat and add the 140 g of coconut
  4. Place the mixture in the fridge for at least an hour until you can make a small ball from the mixture
  5. Melt the white chocolate in a bowl over hot water (see tip below)
  6. Make small balls out of the coconut mixture
  7. Carefully dip the ball into the white chocolate first and then carefully roll it in the rest of the coconut
  8. Leave on a rack or place in a small paper case
  9. Store in an air-tight container :)


TIP: Not every chocolate melts well 

By white chocolate, you have to be careful that it doesn´t get too hot.

Some whole milk/dark chocolate don´t melt very well either. If this is the case, add a little cocoa butter to the chocolate.

This should help, but I`ve had chocolate that I´ve had to throw away because it just didn´t work :(

Trial and error...


Info: Don´t forget your tolerance level!!

The rum truffle contain a little fructose and alcohol. Not enough to really mention, but still be careful!


Coconut can contain a little sorbitol. Again, not really worth a mention, but still think about it before you eat too many!!