Can I Use Coconut Condensed Milk Instead of Coconut Cream?

Yes! Coconut condensed milk is a great substitute for regular sweetened condensed milk and works well in truffle recipes. Unlike coconut cream, which is thicker and less sweet, coconut condensed milk provides both sweetness and a creamy texture, helping to bind the coconut together.

What Is the Best Chocolate to Use for Truffles?

It depends on your preference: Dark Chocolate (70% or higher) – Adds a rich, slightly bitter contrast to the sweet coconut filling. Milk Chocolate – A creamy and sweeter option that pairs well with coconut. White Chocolate – Creates a sweet, vanilla-like coating that enhances the coconut flavor. Chocolate Chips vs. Baking Chocolate: Use high-quality baking chocolate or couverture chocolate for smooth melting. Avoid regular chocolate chips, as they often contain stabilizers that prevent proper melting.

Is Condensed Coconut Milk the Same as Condensed Milk?

No. Regular condensed milk is made from cow’s milk, while condensed coconut milk is plant-based and made from coconut. However, they have a similar texture and sweetness, making them interchangeable in many recipes.

How Do You Thicken Coconut Condensed Milk?

If your condensed coconut milk is too thin, try these methods: Chill It: Refrigerate it for 30 minutes to thicken naturally. Reduce It: Simmer over low heat for a few minutes to evaporate excess moisture. Mix with Coconut Powder: Adding coconut milk powder helps achieve a thicker consistency.

Top 5 Coconut Truffles with Condensed Milk

Description

These Coconut Truffles with Condensed Milk are sweet, creamy, and irresistibly rich. Made with just a few ingredients, they are the perfect no-bake dessert for holidays, parties, or a quick treat.

Ingredients

Scale

2 cups shredded coconut (unsweetened)
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup white or dark chocolate, melted (for coating, optional)
1/4 cup extra shredded coconut (for rolling, optional)

Instructions

Prepare the Mixture:
- In a bowl, combine shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir until fully mixed and a sticky dough forms.
Shape the Truffles:
- Scoop small portions (about 1 tablespoon each) and roll them into smooth balls. Place them on a parchment-lined tray.
Chill:
- Refrigerate for 30 minutes to firm up.
Optional Chocolate Coating:
- If coating with chocolate, melt white or dark chocolate in the microwave in 15-second intervals, stirring until smooth.
- Dip each chilled truffle into the melted chocolate and place back on the tray. Sprinkle with extra shredded coconut if desired.
Set and Serve:
- Let the truffles set at room temperature or refrigerate for 10 minutes before serving.

Notes

Nutty Option: Add chopped almonds or hazelnuts to the mixture for extra texture.
Dairy-Free Alternative: Use sweetened condensed coconut milk for a vegan version.
Storage: Store in an airtight container in the fridge for up to a week or freeze for up to a month.
Flavor Variations: Add a dash of cinnamon or a teaspoon of citrus zest for a unique twist.

Prep Time: 10 minutes
Cook Time: 30 minutes