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Also, I’m super excited to talk about these delicious Coconut Truffles with Pistachios that I made for my friend’s surprise birthday party on Saturday! She absolutely adores coconut everything! For as long as I can remember, it’s always been her #1 choice in shampoo scents, adult beverage flavors, lotions, candles. She just can’t get enough of it. But most and foremost, she loves coconut in candy. Where the amazingly rich coconut flavor combines with indulging white chocolate and condensed milk as well as a crunchy pistachio in the center, you get a sweet treat that is really hard to resist.
Hello best ever homemade Raffaellos!
These smooth coconut treats are really easy to make at home, just a few ingredients and no oven is required! It was a pure joy to get my hands messy as I was rolling truffles into balls. In fact, I must have eaten half of the ingredients before completing the recipe as I could not stop munching on spoonfuls of coconut and condensed milk mixture – it was so seductively yummy!
Ingredients:
1 bar of your favorite white chocolate
4 cups desiccated coconut
1 cup condensed milk
1 cup pistachios, grounded + 1/2 cup pistachios for the inside of the truffles
1/2 cup heavy cream
1/4 cup butter, softened
1 tsp lime zest
1 tsp vanilla extract
In a large mixing bowl combine 2 cups desiccated coconut, condensed milk, 1 cup ground pistachios, vanilla and lime zest.
In another medium bowl whip the heavy cream with butter and combine with coconut mixture.
Set up a bowl with chocolate bits over a saucepan with simmering water. Stir chocolate until fully melted, about 12 minutes. Let it slightly cool down and add to the truffle mixture. Mix well and refrigerate for at least 2 hours.
Take about a teaspoon of coconut mix, push 1 pistachio into the center and roll it into a small ball with your hands covering the pistachio inside. Coat the ball in the remaining desiccated coconut. Continue until all mixture is used up.
Lay coconut truffles with pistachios on a tray and place them in a freezer for about 30-40 minutes or refrigerate overnight.
- 1 bar of your favorite white chocolate
- 4 cups desiccated coconut
- 1 cup condensed milk
- 1 cup pistachios, grounded + 1/2 cup pistachios for the inside of the truffles
- 1/2 cup heavy cream
- 1/4 cup butter, softened
- 1 tsp lime zest
- 1 tsp vanilla extract
- In a large mixing bowl, combine 2 cups desiccated coconut, condensed milk, 1 cup ground pistachios, vanilla and lime zest.
- In another medium bowl whip the heavy cream with butter and combine with coconut mixture.
- Set up a bowl with chocolate bits over a saucepan with simmering water.
- Stir chocolate until fully melted, about 12 minutes. Let it slightly cool down and add to the truffle mixture.
- Mix well and refrigerate for at least 2 hours.
- Take about a teaspoon of coconut mix, place 1 pistachio in the centre and using your hands shape it into a small ball covering the pistachio inside.
- Coat the ball in the remaining desiccated coconut. Continue until all mixture is used up.
- Lay coconut truffles with pistachios on the tray and place it in the freezer for about 30-40 minutes or refrigerate overnight.
Hey this friend sounds a lot like ME! THANKS YOU SO VERY MUCH for this delightful heaven! I just can’t get enough of your gift!!! And everyone who I’ve shared with is absolutely in love with them! LUV LUV LUV!!!
My pleasure, darling!!! I am so happy everyone loved it!
ваш рецепт достоин высшей похвалы и премии такой вкусняшки я еще не ела жду новых вкусных рецептов
Спасибо, мамочка! 🙂
Hi, I have a questions. You say to whip the heavy cream with the butter? I’ve never done this before. Is the butter melted?
Hi Barbara! The butter would have to be softened. Bring it to room temperature first, then combine with cream and whip together until light and fluffy. Good luck!
Thank you! I will be trying your recipe soon!
Hello again. My pistachios are lightly salted. Should i use salted or unsalted butter? Also, i only found flaked coconut, i plan to dry it a bit more over low heat. And, i got 6oz bags of white chocolate chips, should i use half a bag (3oz) or the whole thing? Thanks!
Hi Barbara! I use unsalted butter for all my baking and dessert needs. As far as chocolate, please use the whole 6oz bag.
Hi! I made these for my husband for Valentine’s Day, since he loves everything and anything coconut or pistachio related. He loved them! We all did! They were a huge hit with family and friends, everyone has good things to say. Although, I must say, the ultimate love sacrifice was cracking all the pistachios! I used a whole 16oz bag to get the 1 and 1/2 cup of pistachios. My favorite thing is the touch of lemon zest in contrast with the sweet coconut. I love it! Thank you for a great recipe!
This is awesome! I am so happy everyone loved these yummy truffles. Thank you for your lovely feedback!
Hi
This is a recipe that I want to try as coconut is my favourite..pls let me know about whipping the cream.for how long do we whip the cream n butter together.