Coconut Milk Chocolate Truffles


Coconut Milk Chocolate Truffles


Coconut Milk Chocolate Truffles

The second I saw this recipe on Veggie and the Beast, I knew I would be making it posthaste. She covered hers in caramel sauce and flaky sea salt, mmmm. I mean, three ingredients for truffles? We’re off to a good start. Chocolate chips: yep, love those. Coconut oil: oh, bet that adds great soft texture. And canned coconut milk which is like, my husband I love it so much. Seriously, I almost always have cans on hand because it should just be in everything. I love what coconut milk and oil do to baked chocolate goods, so it must be good for truffles.

It is.

It is sooo good. These little babies have almost a meltaway texture – they’re perpetually soft and decadent. The original recipe makes about 24 which is far too many for me. Plus, I just can’t leave anything alone as you’ve probably figured out by now, so I decided to experiment with three different flavors.

I divided my mini-batch into sections flavored with either peanut butter, apricot jam, or ginger syrup. All three were awesome, but here are some tips. When you are adding flavoring to something that is already on the soft side, don’t go overboard or you’ll end up with a spread. The apricot jam truffles were my favorite, but I added just a tad too much jam so they were very soft and I basically just scraped them out of the cups with my teeth like an artichoke leaf.

Coconut Milk Chocolate Truffles

See that giant blob of apricot jam? It messed with the consistency but it was SO GOOD!

The consistency when melted is also infinitely forgiving, so if you tend to burn your chocolate this is the recipe for you. The chocolate stays soft and workable for quite a while so you don’t have to rush as much. Don’t freak out about the texture either – it almost resembles a gel but that’s normal.

What I’m saying is that you have to try really hard to mess these up. And even then they’ll probably still taste great.

Coconut Milk Chocolate Truffles

Coconut Milk Chocolate Truffles

Cook Time: 10 minutes

Yield: 8-10 Truffles


  • 1/4 cup coconut milk (from the can, not coconut cream)
  • 3/4 T coconut oil
  • 1 cup chocolate chips or chunks
  • 1 T apricot jam, or flavoring of your choice


  1. Heat coconut milk and oil in a saucepan over medium until the oil is melted. Make sure to stir it all together well.
  2. Pour over the chocolate chips and let sit for about a minute or two. Stir the chocolate to mix melted chips and your liquids together.
  3. Stir in your jam and mix well.
  4. Pour into mini-cupcake or truffle cups and refrigerate for several hours.
  5. Keep refrigerated for a week or two.

Coconut Milk Chocolate Truffles

Some of the notes from the original recipe note the following:

The author says to spray your cups because the chocolate sticks, but I only had that problem when my chocolate was too runny. My other truffles that were firmer came out fine. Use your own judgement.

A commenter on the recipe noted that she tried with the low-fat coconut milk and had great results, so switch it up to make it a bit healthier if you’re so inclined.

Coconut Milk Chocolate Truffles

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