Lemon, Lime and Coconut Truffles

These little truffles are like a tropical mocktail in food form. They’re not *too* sweet, but are vaguely reminiscent of a key lime pie. They may also have you singing “you put de lime in de coconut” for the rest of the day (just me?). Either way, they’re a winner.

The white chocolate mixture for these coconut truffles takes a while to chill and firm up, so this recipe can’t really be rushed – although it takes barely any time at all to assemble. I recommend chilling it for at least three hours after the first step and then re-chilling again for another hour after you’ve rolled them in the coconut. But be sure to take them out of the refrigerator at least ten minutes before eating so that you can fully appreciate the tropical flavours.

You could probably roll these in desiccated coconut if you don’t have any shredded. They can be individually presented in their own little wrappers if you want to give them as a gift. Keep them in an airtight container and make sure to eat them within three to four days if left at room temperature or within a week if kept in the fridge.

Lemon, Lime and Coconut Truffles

Recipe by Julia

0.0 from 0 votes

Servings

30

servings

Prep time

20

minutes

Cooking time

5

minutes

Ingredients

• ½ cup (125ml) coconut cream

• 2 tsp finely grated lime zest

• 2 tsp finely grated lemon zest

• 13oz (360g) white chocolate, chopped coarsely

• 1¼ cups (85g) shredded coconut

Directions

• Combine coconut cream, zests and chocolate in small saucepan and stir over low heat until smooth. Transfer the mixture to small bowl. Cover and refrigerate for at least 3 hours or overnight.
• Add shredded coconut to a shallow bowl. Using your hands, roll rounded teaspoons of the truffle mixture into balls and then quickly drop them in to the shredded coconut and roll around to coat the outside.
• Place coated truffles onto a tray and refrigerate until firm.