Coconut Cream Truffles

1. Take ¼ cup of softened butter in a big bowl. Beat it with an electric mixer for 2 minutes till it becomes smooth. Add ½ tsp vanilla extract, ½ tsp coconut extract, 2 tbsp coconut cream, and a pinch of salt. Continue to beat this filling mix for another minute.
2. Shred coconut in a food processor till it becomes fine.
3. Fold 1 cup of shredded coconut and 1 ½ cups powdered sugar into the filling mix.
4. Make tablespoon-sized balls of the mix. Place them on a baking tray lined with parchment paper. Refrigerate for 3-4 hours till the balls firm up.
5. Take 8 ounces of dark chocolate and chop it into fine pieces. Microwave for 20 seconds, or till all the pieces melt.
6. Dip the chilled coconut balls in the melted chocolate. Tap off the dripping chocolate and place the truffles on the baking tray. Sprinkle some shredded coconut or even chopped nuts. Refrigerate again till the chocolate hardens.

Chef Tip: Instead of shredding fresh coconut, you can also use desiccated shredded coconut. This will save you time and effort. However, desiccated coconut can make the filling dry. Simply add in some extra coconut cream to ensure the filling remains juicy and creamy.

This coconut cream truffles recipe is a tried and tested winner. If you don’t believe us, try it yourself. Then, when the family comes demanding more, we’ll be waiting with that gleeful expression of ‘We told you so!’