No-Bake Coconut Truffles (Easy 2-Ingredient Recipe)

No-Bake Coconut Truffles

These no-bake coconut truffles have chewy centers and a fluffy coating of shredded coconut. Sweetened condensed milk binds the coconut into small, hand-rolled balls, which firm up in the refrigerator. Coconut varies in dryness, so let the mixture rest before squeezing a small portion to check whether it will hold its shape. A little more condensed milk or coconut, added gradually, is usually all it needs.

Ingredients for No-Bake Coconut Truffles

• 3 cups finely shredded unsweetened coconut (240g), divided: 2 1/2 cups for the centers and 1/2 cup for coating, plus a little extra if needed
• 1/2 cup sweetened condensed milk (150g), plus up to 1 to 2 tablespoons if needed

Finely shredded unsweetened coconut gives the truffles their pale, textured coating. Sweetened shredded coconut will make them sweeter and may produce a softer mixture; if using it, start with less condensed milk and adjust by texture. Mini paper liners are optional for serving.

How to Make No-Bake Coconut Truffles

Makes about 14 to 16 truffles. Allow about 20 minutes to prepare them and about 1 hour to chill.

1. Mix and rest: Stir 2 1/2 cups coconut and 1/2 cup condensed milk together in a medium bowl until evenly moistened. Let stand for 10 minutes so the coconut can absorb some moisture.
2. Check the texture: Squeeze a small portion. It should clump together and hold its shape. If it crumbles, stir in more condensed milk a teaspoon at a time. If it is too sticky or soft to hold a ball, add extra coconut a tablespoon at a time. Retest after each addition.
3. Shape and coat: Put the remaining 1/2 cup coconut in a shallow bowl. Roll the mixture into 14 to 16 balls, about 1 to 1 1/4 inches across. Lightly dampen your hands if the mixture sticks. Roll each ball in coconut as soon as you shape it, turning to coat all sides; gently press coconut onto any bare spots.
4. Chill: Arrange the truffles in a single layer on a parchment-lined plate or tray. Refrigerate for about 1 hour, checking after 45 minutes. They are ready when they feel firm enough to lift without losing their shape; chill longer if they still feel soft.

How to Get a Rollable Mixture

Wait until after the 10-minute rest to judge the texture: coconut can continue absorbing condensed milk as it sits. Make small adjustments rather than adding a large amount at once. The mixture should hold together when squeezed but remain firm enough to roll without slumping.

How to Store and Freeze Coconut Truffles

Store the truffles in an airtight container in the refrigerator for up to 1 week. Separate stacked layers with parchment to protect the coating. Serve chilled for a firmer bite, or let them stand briefly at room temperature to soften.

For longer storage, freeze the plain truffles in an airtight container for up to 3 months. Thaw overnight in the refrigerator, then let stand at room temperature for about 10 minutes before serving.

For other no-bake desserts, try No-Bake Avalanche Cookies with Peanut Butter or No-Bake Rocky Road Bars with Peanuts.

Nutrition

Approximate nutrition per truffle, based on 15 truffles (about 26g each): 140 calories, 2g protein, 11g fat, and 9g carbohydrates. Per 100g: approximately 530 calories, 8g protein, 43g fat, and 35g carbohydrates. Values vary with the ingredients used.