Strawberry Coconut Truffles

Strawberry coconut truffles are little balls of deliciousness made from creamy mascarpone, coconut sugar, fresh strawberries, and coconut. This combination is a match made in heaven. Each truffle is a bite-sized treat perfect for a simple dessert or delightful snack anytime. If your kids are anything like mine, you may want to make several batches because they won’t last long. Soft, tender, sweet, and tangy, these truffles have it all.

I have said many times, and at this point, I am repeating myself, but my family loves strawberries 🍓. Strawberry season is probably my favorite, and apple picking is another one. Now, I have so many ripe, fragrant, and sweet strawberries that I decided to devise a quick and easy no-bake recipe.

Truffles, a versatile sweet treat, can be made in a variety of flavors. From classic dark chocolate coconut to unique combinations like peanut butter or chocolate chip, the possibilities are endless. This no-bake strawberry coconut truffles recipe is a breeze to make. Simply mix the ingredients, shape the truffles, and let them chill.

Making my strawberry coconut truffles is quick and easy. With just seven ingredients, you can whip them up in under 15 minutes. Start by blending the strawberries, sugar, vanilla, coconut flour, and mascarpone. Then, roll the mixture into small balls and coat them with coconut flakes.

After an hour of chilling, they’re ready to be savored. This recipe is so straightforward you can even get the kids involved in the fun. You will need to let the mascarpone soften to room temperature for easier mixing, but other than that, everything is pretty straightforward. I love serving these chilled; they taste so refreshing and delicious.

Why you will love this recipe

• No baking necessary: You do not have to turn on the oven or even melt anything on the stove. Just combine and chill.
• Quick and easy: These strawberry coconut truffles only take a few minutes to make. After an hour of chilling, they’re ready to eat.
• Eat on the go: Because they are bite-sized treats, you can grab one and go, having something sweet to eat on your way to wherever you are going.
• They are versatile: You can use chocolate chips, melted chocolate, other fruit, or different toppings to create a tray full of different tastes.

What you’ll need to make strawberry coconut truffles:

Cooking tools:

• Mixing bowls – Various sizes for different jobs.
• Food processor – For making strawberry powder. 
• Cookie or ice cream scoop – I use my small cookie scoop for these truffles.
• Sharp knife – For cutting fresh strawberries.
• Spatula – I use silicone to prevent scratching my pots and pans.

Ingredients:

• Strawberries – Fresh strawberries are best. Be sure to remove the top and hull them before rinsing. Let them dry completely before chopping. To find the freshest strawberries, see my expert tip above.
• Coconut flour – If you do not have coconut flour, use desiccated coconut instead. The flavor from the coconut comes through both types, but coconut flour is soft and powdery, while the desiccated stuff is rich and creamy.
• Mascarpone – This sweet and soft Italian cream cheese is often substituted for regular cream cheese. But mascarpone is softer and creamier. I prefer mascarpone over regular cream cheese for most of my dessert recipes.
• Coconut sugar – Sweet and granulated like white sugar, coconut sugar has a lower glycemic index to prevent sugar spikes and no chemicals added like traditional sugars. Also, it has less fructose than refined sugar but has the same fat and calories.
• Vanilla extract – Use 100% pure vanilla extract for the best flavor. Since we are pairing this with vanilla sugar, you do not want any bitterness.
• Strawberry powder – Make your own by grinding freeze-dried strawberries in the food processor. It adds an incredible strawberry flavor.

How to make the strawberry coconut truffles?

1. Make strawberry powder: Place a few freeze-dried strawberries in a food processor and pulse to make a powder. Measure out two tablespoons, and that is all you need.
2. Mix the sugars: Then, mix the vanilla extract, coconut flour, coconut sugar, mascarpone, and strawberry powder in a large bowl until the sugar has dissolved.
3. Chop the strawberries: Clean, hull, and drain strawberries before cutting them into small chunks. Then, gently fold them into the sugar mixture with a spatula.
4. Measure, coat, and chill: Next, use a cookie scoop to make small balls and then roll them in the coconut flour before placing them on a cookie sheet covered in wax paper. Chill for at least one hour before serving.

Expert tip

Choosing the best strawberries

Choosing fresh strawberries at your local grocery store can be difficult because they are in a container, so you can only see what is on top. I prefer to get my fruit from a farmers’ market. You can see each fruit and vegetable before buying them, so you are not throwing anything away.

If you have access to the whole fruits, pick them up and look at them. They should be bright red with no white, green, or black spots. Also, they should be firm but not too hard or soft. When you smell them, they should smell sweet. Do not buy any strawberries that smell sour or off. The cap should be green and fresh looking and fully attached.

Because they do not continue to ripen after they are picked, do not get green or white strawberries. However, this cannot be easy when they are in a container. Just shake the container around so you can see as many as possible. If there are any black spots on any of them, get a different one. And remember, size does not matter. Color does.

Recipe variations and add-ins:

• Vegan truffles: To make your strawberry coconut truffles vegan, substitute vegan cream cheese for the mascarpone. If the mixture is too soggy, add coconut flour to thicken it.
• No mascarpone: Use cream cheese instead of mascarpone if you like.
• Add chips: For extra sweetness and texture, add some mini chocolate chips to your mixture before rolling it.
• Chocolate topping: Instead of rolling in shredded coconut, try sprinkling them with strawberry powder and then rolling them in melted chocolate. Use two forks to keep from getting too messy.
• Other toppings: Similarly, experiment with other toppings like crushed pecans, ground cinnamon, rainbow sprinkles, toasted coconut, or caramel sauce.
• Fancy truffles: Make them fancy by drizzling white chocolate and festive sprinkles.

Serving suggestions:

This sweet and fruity treat is a great snack or addition to any dessert spread. Try these ideas.

• For a more substantial dessert, serve these truffles with a scoop of vanilla ice cream or strawberry sorbet.
• Coat in melted white chocolate and sprinkle on red, white, and blue jimmies for a 4^th of July party.
• You can also decorate these for other holidays. Think red and green sprinkles for Christmas and dark chocolate with orange sprinkles for Halloween.
• Another holiday idea is to place a toothpick in one ball and then stick another on top. You can decorate them like snowmen, pumpkin stacks, or whatever you can think of.
• The little yummies go great with my creamy and delicious strawberry banana smoothie.

Frequently asked questions

How do you keep truffles from melting?

Always keep your truffles in a cool, dark place like the fridge. I also recommend placing a paper towel in the bottom of the container to prevent moisture. Heat and moisture are the two main worries for truffles. If you will be outside at a picnic or BBQ, put them in an airtight container and keep them on ice.

What is the difference between these and regular truffles?

The traditional truffle has just chocolate, vanilla extract, and cream. The chocolate and cream are melted together on the stove, and then vanilla is added before chilling. The chocolate cream is chilled for two hours before rolling into balls. My strawberry coconut truffles do not need to be cooked at all, and they have several other ingredients.

Is it safe to eat raw coconut flour?

Unlike all-purpose flour, coconut flour is dried and heated to over 170 degrees F to kill bacteria. It is often used in smoothies and other no-bake desserts like this one. Regular flour is not safe to eat raw because it does not undergo any heat treatment. Instead, you have to cook raw flour if you want to use it in a no-bake recipe.

Why are my strawberry coconut truffles falling apart?

There are two common reasons truffles fall apart. One is that you may have used too many dry ingredients. If your dough is too dry, it will fall apart. If this happens, add a bit of water to moisten it, but don’t moisten it too much. The second most common reason is that your strawberries were too juicy (wow) or you did not drain them enough.

How to store:

• Refrigerate: Place a paper towel in the bottom of an airtight container and lay leftover truffles inside. If you have more than one layer, place parchment or wax paper between them. Then, you can refrigerate for five days. 
• Freezing: To freeze, wrap truffles in plastic or foil and place them in a freezer bag. They can stay frozen for 90 days.
• Defrost: Thaw overnight in your refrigerator for the best flavor.

More strawberry recipes:

Recipe tips:

• If you cannot find fresh strawberries, you can use frozen or freeze-dried.
• Use a small ice cream or cookie scoop to portion your truffles so they are all the same size.
• Make sure the mascarpone is softened to room temperature for easier mixing.
• If you don’t have a food processor, you can use a blender or even a hand mixer to make the strawberry powder from freeze-dried strawberries.
• Place a paper towel in the bottom of your container when storing to prevent moisture buildup.