Imperial Sugar
Imperial Sugar

Coconut Cream Truffles

Coconut Cream Truffles Imperial


  • 1 1/2 cups unsweetened coconut
  • 4.4 ounce white chocolate bar (recipe was developed using a Classic Lindt bar)
  • 1/3 cup canned coconut milk 
  • 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
  • 2 tablespoons coconut liquor or additional coconut milk
  • 1/2 cup unsweetened coconut for enrobing/rolling truffles


  1. Place unsweetened coconut flakes in a food processor or blender and mix until coconut is in very small shreds. Set aside.
  2. Chop chocolate bar in pea size pieces and set aside.
  3. Shake canned coconut milk well before measuring. In a saucepan bring coconut milk and sugar to a boil. (If not using coconut liquor, add and boil extra 2 tablespoons of coconut milk in the saucepan as well.)
  4. Remove from heat and add fine shredded coconut. Add white chocolate and stir until chocolate has melted. Add coconut liquor.
  5. Cover with plastic food film and set aside until mixture has firmed and holds its shape, about 3-4 hours.
  6. Shape into spheres slightly smaller than a tablespoon.
  7. Roll into coconut.
  8. Store truffles in refrigerator, but allow to come to room temperature for 30 minutes before serving.