Coconut cream truffles


  • 1/3 cup coconut cream
  • 1 cup shredded coconut
  • 220g white chocolate, chopped
  • 1 tablespoon butter


  1. Heat cream, 3/4 cup of coconut in a medium sized sauce.
  2. When mixture is simmering, remove from heat and stir in chocolate.
  3. Allow mixture to stand for 5 minutes.
  4. Add butter, stir all ingredients until well combined.
  5. Cover and place in refrigerator for 3 hours.
  6. Roll a teaspoon of mixture into a ball
  7. Then coat in remaining coconut.
  8. Place in a container and keep refrigerated.