This no bake coconut truffles recipe is a true go-to and keeper! It comes together extremely fast and tastes so decadent. It’s quickly and easily made using just three ingredients. 

I literally assembled these just before going to a friend’s place for dinner. Not wanting to go empty handed, I had to improvise with whatever I had at home so decided to experiment. Wow – what a winner! Everyone absolutely loved them!

Assembly is so easy. Place the sweetened condensed milk in a heavy pan on low heat and cook until sightly hot and then pour in the desiccated coconut. Using a spatula, heat and mix everything until the mixture comes together and the liquid has all but evaporated. Stir in the cardamom powder if using. Remove from heat and let the mixture reduce in temperature until warm enough to handle and then roll into truffle balls – I used a tablespoon measure to size mine. You can serve the truffles as is but I coated them in more roasted coconut. You can also substitute vegan condensed milk to make this recipe completely vegan. They already naturally gluten-free!

You can make so many variations to this recipe like using cocoa to make chocolate coconut truffles, you can also coat them with chopped nuts or dip them in melted chocolate and make chocolate coconut balls. Use your imagination and make these truffles your own!

Coconut Macaroons

Chocolate Truffles

Chocolate Peanut Butter Cups

No Bake Chocolate Peanut Butter Bars

Coconut Truffles

Servings

Ingredients

• 3 1/4 Cups Desiccated coconut (unsweetened)
• 1 Can Condensed Milk Use vegan Condensed Milk to make this recipe vegan
• 1/4 Teaspoon Cardamon Powder Optional

Servings Ingredients 3 1/4 Cups Desiccated coconut (unsweetened) 1 Can Condensed Milk Use vegan Condensed Milk to make this recipe vegan 1/4 Teaspoon Cardamon Powder Optional

Instructions

1. Pour the condensed milk into a heavy saucepan and heat on low until warm.
2. Add 3 cups of the desiccated coconut and cook until the mixture begins to come together and the liquid evaporates.
3. Add the cardamom powder, stir and set aside until the mixture is warm enough to handle.
4. Place the remaining 1/4 cup of desiccated coconut in a small pan over medium heat and dry roast until golden brown. Watch and stir constantly so the coconut does not burn. Pour into a shallow bowl and keep next to your work area.
5. Roll the warm coconut mixture into small balls and then roll them immediately in the desiccated coconut.
6. Let set for 30 minutes. Enjoy!
7. You can make so many variations to this recipe like using cocoa to make chocolate coconut truffles, you can also coat them with chopped nuts or dip them in melted chocolate and make chocolate coconut balls.
8. Store in an air tight containing in the fridge for 4-5 days.