Young coconuts are fresher and moister than more mature brown-husked coconuts. White coconuts often have a floral fragrance.
These are the best coconuts to use in drinks.
Young coconut flesh has the consistency of a sweet pudding.
Ingredients (yields 20 truffles)
200 grams (7 ounces) coarsely chopped white chocolate
¼ cup (60 milliliters) heavy cream
¼ cup unsweetened shredded coconut
⅓ cup unsweetened shredded coconut, for coating
Optional: 1-2 tablespoons butter, for creamier texture
Optional: ½ teaspoon vanilla extract for taste
Directions
Place chopped chocolate and cream (and butter, if using) in a medium heatproof bowl. Carefully microwave in 20-second intervals, stirring between intervals, until melted. Stir in ¼ cup shredded coconut (and vanilla extract, if using). Cover the bowl and chill in the refrigerator for 4 hours or until firm.
Place ⅓ cup shredded coconut in a small bowl. Take chocolate mixture out of the fridge. Using an ice cream scoop, spoon, or melon baller, scoop out small sections and form them into balls with your hands. Roll each ball in coconut and place on a baking sheet lined with parchment paper. Refrigerate until firm.
Store truffles in the fridge in an airtight container for up to a week. Serve chilled.
Truffles can be frozen for up to a month. To thaw, leave them in the fridge overnight.
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