Coconut Blueberry Truffles
Truffles usually contain much more sugar than the one I present to you, but believe it or not, this recipe is perfectly sweetened. If you want a sweeter version, see NOTE below. Otherwise, the hint of blueberries in these truffles gives me all the flavor I can desire.
And, as stated below, you can use toasted coconut. Forget about all the fancy ways other sites, cookbooks and chefs tell you how to do this. It is as simple as pouring your coconut in a large skillet, and it doesn't need to be nonstick because of the oil in the coconut to begin with. Place the pan over medium-high heat and cook, stirring almost constantly once the coconut starts to sizzle, until the desired color is achieved. It's Just That Simple!™
For 1 Batch(es)
- 1 cup(s) powdered sugar, divided
- 1 cup(s) unsweetened cocoa
- 4 cup(s) coconut, toasted or plain
- 3/4 cup(s) blueberry cream cheese, room temperature
- 1 teaspoon(s) coconut flavoring, optional
Coconut Blueberry Truffles Directions
- In a small bowl, stir together 1/2 cup powdered sugar with cocoa; set aside.
- In a large bowl, combine coconut, cream cheese, remainder powdered sugar and coconut flavoring with a beater until well combined. With your fingers, pinch off desired sized pieces and roll into balls. Place on a film wrap-lined platter, cover and refrigerate for at least one hour. When ready, roll each ball in reserved cocoa mixture. Serve cold.
- NOTE: A simpler and sweeter, but fattier, recipe would be to mix together 3 cups coconut, 2 cups powdered sugar, 2 teaspoons coconut flavoring and 1 stick softened butter or margarine. Make into balls and follow recipe above.