These heavenly, no-bake, coconut truffles are so easy you're going to be wondering how could you possibly not know about them!
I'm sharing my classic recipe featuring ricotta, plus a vegan version with condensed coconut milk for my vegan friends or any of you who can't get their hands on fresh ricotta. Honestly both versions are incredible and I'm unable to pick one.
RICOTTA & COCONUT TRUFFLES
250g fresh ricotta (you can use vegan too)
125g desiccated coconut
60g caster sugar
Options for coating:
Desiccated coconut
Crushed pistachios (my favourite)
Cocoa powder
VEGAN COCONUT TRUFFLES
200g condensed coconut milk
150g desiccated coconut
Cocoa powder
Options for coating:
Desiccated coconut
Crushed pistachios
Cocoa powder
METHOD
In both versions, simply whip the 3 main ingredients in a bowl until smooth. Wet your hands, then take a spoon sized amount and make smooth balls by rolling the mixture between your palms.
Roll the ball in a plate that you have filled with your favourite coating.
Transfer your truffles to the fridge and refrigerate for at least 2 hours before using.
Consume within 2-3 days.
