Recipe: Simply Coconut Truffles

Yes, Coconut is Good For You

Coconut had long been considered a decadent delight, consumed only by those purporting a devil-may-care attitude about their cholesterol levels.   How untrue that has turned out to be.  This misinformation (that coconut is bad) was proliferated throughout the marketplace because scientists and docs didn't yet understand the importance of -- and differences in fats.  Coconut is still a delight, but it is now considered an ultimate health food (and one of my favorite dessert ingredients).  Coconut is said to have anti-microbial properties (watch out you little bacterial and viral invaders).  It is also very high in fiber, vitamins and minerals.  Coconut even contains those rare medium-chain fatty acids that absorb easily and directly into our human bodies.  Well, these truffles are, of course, candy, but with coconut coupled with a the heart-healthy flavenoids of bittersweet chocolate - how could we feel guilty about such a tiny & tasty dessert? 

Simply Coconut Truffle Recipe

Makes about 24 or so truffles.

Prep time:  10 minutes

Inactive prep time: 20-30 minutes

Roll time:  watch your favorite TV show and it will go more quickly.

Ingredients

1/2 pound of dairy-free bittersweet chocolate (recommended brand, Barry Callebaut)

2 tsp.  coconut extract

1-1/2 cups of angel flake coconut

1/2 can (13.66 oz can) of organic coconut milk (recommended brand:  Thai Kitchen Organic Coconut Milk)

Chop the chocolate into teeny tiny little pieces and place in a heat safe glass bowl.  Bring the coconut milk to a boil and quickly remove, then pour over the chocolate.  Shake the bowl so it is evenly distributed and cover quickly with a plate to seal in the heat. 

Let the coconut milk melt the chocolate for about 5 minutes.  Then uncover and whisk by hand until the chocolate is smooth and shiny.  You now have chocolate ganache.

Whisk in the coconut exract.  This will help bring out the flavor of the chocolate as well as enhance the coconut flavor.  Stir in a 1/2 cup of coconut.  Then place in the refrigerator for about 20 minutes or until the chocolate is firm (but not hard). 

With a small melon baller, scoop out the chocolate and roll into truffle balls.  Roll each truffle into a bowl of coconut so that it has a nice little coconut coat.  Place in a container - preferebly with coconut flakes as a bed (this will help keep the truffles from sticking together) and place in the refrigerator. 

Serve cold and with confidence. 

Serve These With . . .

Candied Orange Peels

Almond Cognac Truffles

If you want to mix it up with a few different bite-sized morsels of yumminess, try these recipes, too. 

What is a Coconut?

According to the Library of Congress:

Botanically speaking, a coconut is a fibrous one-seeded drupe, also known as a dry drupe.  However, when using loose definitions, the coconut can be all three:  a fruit, a nut, and a seed . . .

Coconuts are classified as a fibrous one-seeded drupe. A drupe is a fruit with a hard stony covering enclosing the seed (like a peach or olive) and comes from the word drupa meaning overripe olive. A coconut, and all drupes, have three layers:  the exocarp (outer layer), the mesocarp (fleshy middle layer), and the endocarp (hard, woody layer that surrounds the seed).

Allergen Note

Some folks who are allergic to tree nuts are also allergic to coconut.  Coconuts are required by the FDA to be labled "contains tree nuts", but not everyone reacts to coconuts in the same way.  So if you have a nut allergy, ask your doctor if  coconut is something you should consume or be tested for before trying this recipe.

This blog does not offer, assume or intend to be medical advice.  Please consult your doctor and manage your unique health and wellness concerns responsibly.