Coconut & Prune Sugar-Coated Truffles
These no-bake coconut truffles combine the creamy sweetness of condensed milk with the rich depth of dried plums. A beloved Brazilian-inspired treat that's perfect for parties, holiday platters, or homemade gifts. Simple to make and utterly impossible to resist!
🛒 Ingredients
50 servings
- 200 g desiccated coconut
- 1 egg yolk
- 1 tsp vanilla extract
- 1 tbsp unsalted margarine
- 1 can sweetened condensed milk (395 g)
- 300 g pitted prunes
- Granulated sugar, to taste
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Directions
- 1
In a heavy-bottomed saucepan, combine the desiccated coconut, egg yolk, vanilla extract, margarine, and condensed milk, stirring until fully blended.
- 2
Cook over medium heat, stirring continuously, until the mixture thickens and pulls away cleanly from the sides of the pan.
- 3
Remove from heat and let the mixture rest for 30 minutes until cool enough to handle.
- 4
With slightly damp hands, scoop small portions of the dough and shape each into an oval croquette.
- 5
Press a piece of prune gently onto the top of each truffle.
- 6
Roll each piece in granulated sugar to coat evenly, then place in small paper cups to serve.
💡 Chef's Tip
Chill the shaped truffles in the fridge for 15 minutes before rolling in sugar for a firmer finish. Store in an airtight container in the refrigerator for up to 5 days. Dates or dried apricots make great substitutes for prunes.
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