Coconut Truffles

Ingredients

In this adaptation, we have transformed the traditional Haitian Bonbon Coco into Mecklenburg Coconut Truffles. While the original recipe uses ingredients commonly found in Haitian cuisine, such as sweetened condensed milk and grated coconut, we have incorporated the Mecklenburg tradition of using dark chocolate for the coating. This addition adds a rich and indulgent element to the truffles, perfectly complementing the tropical flavors of the coconut filling. We alse have the original recipe for Bonbon coco, so you can check it out.

• 2 cups (200g) freshly grated coconut 2 cups (200g) freshly grated coconut
• 1 cup (300ml) sweetened condensed milk 1 cup (300ml) sweetened condensed milk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 8 ounces (225g) dark chocolate, chopped 8 ounces (225g) dark chocolate, chopped
• 1/4 cup (25g) coconut flakes, for garnish 1/4 cup (25g) coconut flakes, for garnish

Nutrition

• Calories: 180 kcal / 753 KJ
• Fat: 11g (7g saturated)
• Carbohydrates: 20g (18g sugars)
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the freshly grated coconut, sweetened condensed milk, and vanilla extract. Mix well until all the ingredients are thoroughly combined.
2. 2.
   Shape the coconut mixture into small balls, approximately 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
3. 3.
   Place the baking sheet in the refrigerator and chill the coconut balls for at least 1 hour, or until firm.
4. 4.
   In a heatproof bowl, melt the dark chocolate over a double boiler, stirring constantly until smooth and glossy.
5. 5.
   Using a fork or a toothpick, dip each chilled coconut ball into the melted chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off.
6. 6.
   Place the coated truffles back on the parchment-lined baking sheet and sprinkle them with coconut flakes while the chocolate is still wet.
7. 7.
   Return the baking sheet to the refrigerator and let the truffles set for another 30 minutes, or until the chocolate coating is firm.
8. 8.
   Once set, transfer the Coconut Truffles to an airtight container and store them in the refrigerator until ready to serve.

Treat your ingredients with care...

• Freshly grated coconut — If you can't find freshly grated coconut, you can use unsweetened desiccated coconut as a substitute. However, the texture and flavor may vary slightly.
• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa solids for the best results. If you prefer a sweeter taste, you can use semi-sweet chocolate instead.

Tips & Tricks

• For a variation, you can roll the coconut truffles in cocoa powder or crushed nuts instead of coconut flakes.
• To make the truffles more festive, drizzle them with white chocolate or sprinkle them with colored sugar before the chocolate coating sets.
• If the coconut mixture is too sticky to shape into balls, refrigerate it for a few minutes to firm up before rolling.
• To make the truffles extra creamy, you can add a tablespoon of coconut cream to the coconut mixture.
• These Coconut Truffles make a wonderful homemade gift. Package them in a decorative box or jar tied with a ribbon for a thoughtful present.

Serving advice

Serve the Coconut Truffles chilled as a sweet treat after a meal or as a delightful addition to a dessert platter. They pair well with a cup of hot coffee or tea.

Presentation advice

Arrange the Coconut Truffles on a serving platter or in small paper cups for an elegant presentation. Sprinkle some extra coconut flakes on top for a touch of visual appeal.