Australian Chocolate Coconut Truffles are a dreamy and delicious treat that is perfect for the chocolate lover in your life! These truffles with coconut are made with only 4 ingredients, they come together quickly to create a tasty treat.
Coconut truffles will melt in your mouth and become a new favorite dessert that you will want to make over and over. Making these chocolate coconut truffles is so simple too, mix a few ingredients together and under 20 minutes of prep time, you will have a sensational dessert ready to enjoy!
Chocolate Coconut Truffles
If you love the combination of chocolate and coconut like I do, you will LOVE this truffle! I am a huge fan of Almond Joy candy bars and this sweet treat is a great alternative when I don’t have a candy stash on hand. The flavor combination of smooth chocolate and flaky coconut in this truffle recipe is simply amazing. What I love about these truffles is how easy they are to make! With the minimal ingredients and just a few easy steps they come together in less than 20 minutes, then a short chilling period, you can have a wonderful dessert in no time!
Australian Chocolate Coconut Truffle Ingredients
Condensed milk: You will need 1 14-ounce can of sweetened condensed milk to help bind the ingredients together well.
Coconut flakes: Adding in 1 cup of coconut flakes gives this truffle amazing flavor and texture. You will also need some coconut flakes for rolling the truffle in, just get some extra for this step too.
Weetbix*: To create the perfect truffle consistency you will need 8 Weetbix bars, crushed into fine pieces. If you cannot find this ingredient, the American alternative is shredded wheat, unsweetened wheaties or wheatie flakes.
* Weetabix are called Wheat Bix in Australia. I found this box at Winco but I have also seen them at Fred Meyers and Walmart in the Cereal Isle.
Cocoa powder: Use 2 tablespoons of cocoa powder to give this truffle amazing chocolatey flavor and taste.
How to make Australian Chocolate Coconut Truffles
In a medium size bowl, crush the Weetabix or shredded wheat into small pieces, you want all large chunks broken up. This is best done with your hands, in my opinion.
Then, add in the coconut flakes and cocoa powder and mix well. If you don’t want big pieces of coconut, blitz it in the food processer 1/2 cup at a time.
Next, add the sweetened condensed milk and stir well to combine.
Proceed to roll the mixture into balls about the size of a walnut. This step does get a bit messy and sticky on your hands, if you have plastic gloves you can use those. Or just wash your hands a couple times throughout the process.
After each ball is formed, roll it in some extra coconut flakes in a small bowl.
Place on a baking sheet or baking pan, something that will fit in the refrigerator.
Refrigerate the truffles for about 30-60 minutes or until firm.
Serve immediately and enjoy!
When do you serve Australian Chocolate Coconut Truffles?
I love this recipe for many reasons, but mostly because these tasty treats are good for so many occasions! The minimal ingredients make it an inexpensive recipe to make as well, which is great for all types of parties or gatherings. The chocolate truffle makes for a beautiful treat displayed on any holiday party table, Valentine’s Day, Thanksgiving, or Christmas! These are also great treats for baby showers or wedding showers, they are a quick grab and go treat that you can enjoy while mingling!
Australian Chocolate Coconut Truffle
- 1 14-ounce can of sweetened condensed milk
- 1 cup Coconut flakes need some extra to roll each ball in, use another 1 cup for this step
- 8 Weetbix bars crushed into fine pieces American alternative is shredded wheat, unsweetened wheaties or wheatie flakes.
- 2 tbsp Cocoa powder
- In a medium size bowl, crush the Weetabix or shredded wheat into small pieces, you want all large chunks broken up. This is best done with your hands, in my opinion.
- Then, add in the coconut flakes and cocoa powder and mix well. If you don't want big pieces of coconut, blitz it in the food processer 1/2 cup at a time.
- Next, add the sweetened condensed milk and stir well to combine.
- Proceed to roll the mixture into balls about the size of a walnut. This step does get a bit messy and sticky on your hands, if you have plastic gloves you can use those. Or just wash your hands a couple times throughout the process.
- After each ball is formed, roll it in some extra coconut flakes in a small bowl.
- Place on a baking sheet or baking pan, something that will fit in the refrigerator.
- Refrigerate the truffles for about 30-60 minutes or until firm.
- Serve immediately and enjoy!
📫 Save this recipe! Send it to your email! 📩
I consent to receiving emails from this site.
Can I freeze coconut chocolate truffles?
Yes, keep your candies stored in an airtight container after they have fully cooled and set. Then place in the freezer for 4-5 months and thaw before eating. You can thaw the candies quickly and easily by simply placing them on the counter.
Do I have to roll the truffles in more coconut flakes?
If you want to skip this step feel free! You can leave them naked or you can roll them in some other delicious ingredient. Some other good alternatives would be powder sugar, or a crushed nut would be yummy, or a fun and festive sprinkle would be good too. You can play around with this step in the recipe if you’d like!
If you loved this candy recipe, try more of our favorites!
- The BEST Homemade Caramels
- Rolo Pretzel Turtles
- Oreo Balls
- Chocolate Covered Caramels
- Chocolate Caramel Peanut Butter Bars
- Butter Pecan Chocolate Chip Cookies
- Chocolate Caramels
- Pecan Bars
- Homemade Snickers Bars
- Almond Roca
- Chocolate Peanut Butter Candy
Australian Chocolate Coconut Truffles are a delightful and tasty treat that is perfect for all chocolate lovers! These truffles with coconut are made with 4 simple ingredients, they come together quick and create an amazing treat.