Ingredients: 1/2 cup unsweetened shredded coconut 1/4 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons olive oil, divided 2 cups cooked white rice, rinsed and drained 1 large red onion, diced 3 cloves garlic, minced 3 tablespoons fresh cilantro leaves, chopped Instructions: Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish. In a medium bowl, combine shredded coconut, flour, baking powder and salt. In a separate bowl or in another small bowl, heat 1 tablespoon of oil over medium heat until hot. Add onion and garlic; cook until softened. Stir in cilantro leaves. Pour batter into prepared dish. Bake for 30 minutes or until golden brown.
Chocolate Coconut Truffles
If you’re looking for a ridiculously quick, easy, and tasty dessert for the holiday season, these homemade coconut truffles are it. They have a dreamy, creamy coconut center coated in a dark chocolate shell that is melt-in-your-mouth delicious! This is a no-bake recipe, making these chocolate coconut balls a convenient, effortless option for any occasion!
How to Make Coconut Truffles
Line a large rimmed baking sheet with parchment paper. Set aside. In a large bowl, stir together the dry ingredients. Next, add the wet ingredients. Stir to combine. Scoop and gently roll the coconut mixture into smooth balls. Place the coconut balls on the parchment-lined baking sheet and then freeze for 30 minutes to set. Add the dark chocolate and the remaining 2 teaspoons coconut oil to a microwave-safe bowl. Heat and stir according to instructions (in the recipe card). Working one at a time, dip each coconut truffle into the melted chocolate and return to the baking sheet. Place the truffles into the fridge and allow them to chill until the chocolate has set– about 15 minutes. Enjoy!
Ingredient Notes
Sweetened Shredded Coconut: The base of our truffles. I like the texture that shredded coconut adds, but you can also use desiccated coconut or pulse the shredded coconut in the food processor a few times until it is broken up into small pieces. Powdered Sugar: Adds a bit more sweetness and helps absorb extra moisture, so we don’t end up with soggy truffles. Sweetened Condensed Milk: Helps hold the truffles together. Coconut Oil: Also acts as a binder for our truffles and helps our chocolate coating solidify. Chocolate: I love the combination of dark chocolate with chocolate bark. It has great flavor and melts smoothly. If you don’t want to use both, feel free to pick one or the other. I’m using Ghirardelli dark chocolate chips and Ghirardelli dark chocolate melting wafers.
These are so fun to serve at holiday parties, or even to give as gifts. Everyone will love biting into one of these truffles!
Recipe Tips and Tricks
To ensure your chocolate coconut truffles don’t melt as you roll them, wear catering gloves and use your fingertips to form them. Then, gently roll them with the palms of your hands to finish shaping them into a smooth ball. Make your truffles vegan by using melted vegan butter, coconut milk, or vegan sweetened condensed milk in the filling. You can also buy vegan chocolate for dipping!
We hope you and your guests enjoy these delicious coconut truffles! Whether you’re serving these decadent treats for a cookie exchange, holiday dessert, or for your family at home, there’s no doubt they’ll be a big hit! If you make this recipe be sure to leave us a comment or rating. Enjoy!
