Coconut Truffles - Raffaello

Tasty, small coconut truffles with simple ingredients such as condensed sweetened milk, butter, and stuffed with crunchy, roasted almond.
Very easy to make and enjoyed by the young and the not so.
Prepare and give to your loved ones, beautiful, delicious, white or colorful truffles.
They will enjoy them.

work: 00h:20′ time: 01h:20′ very easy: 1/5
Coconut Truffles The most festive month of the year begins today. For a good start, thus, I suggest a frugal and easy dessert, and sincerely wish to all of you have great, happy and worry free days in the company of your loved ones.
I hope my suggestion to convey a small, even a glimmer of optimism, smile and hope.

Happy Holidays

Ingredients (∼35 truffles)

  • 100g/ 3.5 oz butter
  • 200g/ 7 oz condensed sweetened milk
  • 200g/ 7 oz desiccated coconut
  • 35 roasted almonds
  • 50g/ 1.8 oz coconut for coating garnish
Melt the butter (or margarine for lighter flavor), and put it in a medium bowl.
Within dissolve, stirring, the condensed milk.
Add the coconut, mixing well to homogenise the mixture.
Place the bowl in the refrigerator for an hour. Keep it overnight for easier use.
Take a small amount of mixture, mold in your hands, put an almond in the center and mold again to round balls. Or push the almond to the center of the ball.
Roll onto desiccated coconut or chocolate truffle, or grated almond or whatever else we like.
The smaller they are, the more flavorful. The combination of coconut and almond comes to a delicious balance.
Keep the truffles draped in the fridge and when you want to serve remove for 5'-10' to get room temperature.
The quantities can easily be doubled for larger truffle production!
Coconut Truffles Coconut Truffles

Author Zambia G. Sifaki