Chocolate Coconut Easter Truffles

Easter is the perfect time to embrace homemade treats that feel as festive as they taste. If you’re looking for something sweet, simple, and stunning to serve or gift this season, these Chocolate Coconut Easter Truffles tick every box.

They’re no-bake, decadently chocolatey, infused with coconut, and rolled into soft little bite-sized delights that are ideal for Easter baskets, dessert platters, or a quick afternoon indulgence. The best part? With just a handful of ingredients and zero oven time, they’re wonderfully easy to whip up—and even easier to decorate with the kids!

These truffles offer a soft fudge-like centre, a coating of coconut for classic texture, and endless decoration possibilities with sprinkles, melted chocolate, or even mini eggs on top. Whether you choose to serve them simple or dressed in Easter colours, they’re sure to be the highlight of your Easter table.

Ingredients: (Makes about 20 truffles)

• 200 g dark or milk chocolate, chopped
• ½ cup (125 mL) sweetened condensed milk
• ½ tsp vanilla extract
• 1 cup (75 g) desiccated coconut, plus extra for rolling
• Optional: pinch of sea salt
• Optional for decorating: pastel sprinkles, mini chocolate eggs, or extra melted chocolate for drizzling

Preparation:

1: Melt the chocolate

Place the chopped chocolate in a heatproof bowl over a saucepan of gently simmering water (double boiler method). Stir occasionally until the chocolate is completely melted and smooth. Alternatively, microwave in 20-second bursts, stirring between each until melted.

2: Mix in condensed milk and flavouring

Remove the bowl from heat. Stir in the sweetened condensed milk, vanilla extract, and a pinch of sea salt (if using). Mix until fully combined and glossy.

3: Add coconut

Fold in the desiccated coconut and stir until a thick, uniform mixture forms. It should be soft but scoopable. If it’s very runny, let it cool for a few minutes or place it in the fridge to firm up slightly.

4: Chill the mixture

Cover the bowl and refrigerate for 30–45 minutes, or until the mixture is firm enough to roll into balls.

5: Shape into truffles

Using a tablespoon or small cookie scoop, portion out the mixture and roll into smooth balls between your palms. Aim for 20 evenly-sized truffles.

6: Roll and decorate

Roll each truffle in extra desiccated coconut to coat. For a festive twist, you can also roll or top them with pastel Easter sprinkles, drizzle with melted chocolate, or gently press a mini chocolate egg on top.

7: Chill to set

Place the decorated truffles on a tray lined with baking paper and refrigerate for at least 1 hour, or until firm. Store in an airtight container in the fridge.

Cooking Note:

When melting chocolate, always use low heat and stir regularly to prevent it from seizing or burning. If you’re microwaving, do so in short bursts, stirring between each, until just melted.

If the mixture is too soft after mixing in the coconut, don’t worry—it firms up beautifully after chilling. Just be patient and allow enough fridge time for easy rolling and decorating.

Serving Suggestions:

• Serve on a pastel-coloured platter or tiered cake stand with other Easter sweets like mini eggs, hot cross buns, or marshmallow chicks.
• Add to Easter baskets or hampers as a homemade treat.
• Arrange in mini cupcake cases for easy gifting or party sharing.
• Serve with a cup of tea, coffee, or hot chocolate for a relaxing Easter treat.

Tips:

• Lightly grease your hands or dampen them with water when rolling truffles to prevent sticking.
• For clean presentation, use a small cookie scoop for even sizing.
• Store truffles in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months.
• Get the kids involved—they’ll love helping with rolling and decorating!

Prep Time:

20 minutes

Chill Time:

1 hour

Total Time:

1 hour 20 minutes

Nutritional Information (per truffle, approx.):

• Calories: 135 kcal
• Protein: 1.4 g
• Sodium: 30 mg

Note: Nutritional values will vary depending on chocolate type and decoration choices.

FAQs

Q: Can I use shredded coconut instead of desiccated?

You can, but desiccated coconut gives a finer, more cohesive texture that works better in this truffle recipe.

Q: Can I make these dairy-free?

Yes. Use dairy-free chocolate and coconut condensed milk as alternatives. The result will be slightly different in texture but still delicious.

Q: Can I decorate them ahead of time?

Absolutely! These truffles store well, so you can roll and decorate them in advance and refrigerate until Easter.

Q: Can I add food colouring to the coconut?

Yes! Add a drop of gel food colouring to a bowl of coconut, mix well, and roll the truffles in it for a festive Easter look.

Q: Can these be used as part of an Easter egg hunt?

Sure! Just be mindful of outdoor temperatures. If kept chilled in wrappers or small containers, they can be hidden indoors or outside for a fun edible surprise.

Conclusion

These Chocolate Coconut Easter Truffles are the ultimate in effortless Easter indulgence. They’re rich, creamy, chewy, and utterly delightful. With their simple no-bake process and versatile decorating options, they’re perfect for all ages—and all occasions during the Easter season.

Whether you’re hosting a brunch, putting together treats for the little ones, or just looking for something sweet to enjoy with a cup of tea, these truffles will bring joy and festive flair to your table.

Make a double batch—you’ll be surprised how quickly they disappear! 🐰💝

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