Make these Coconut Truffle Pops for someone special! No bake and full of sweet coconut filling and coated in rich chocolate. And more fun to eat in a pop form!
Post originally published February 2017 and updated February 2020.
It’s February. And we all know what that means: Valentine’s Day. While we don’t get into the holiday around my house, I do have the sweet memory of a little treat from my dad each year on Valentine’s Day.
There was only one candy I lived for on Valentine’s Day!
We would wake up in the morning and placed at each of our places at the kitchen table would be a small heart shaped box of chocolates from our dad. So simple, but over the years, it became very special.
And even though it’s been years since I have come down to my little box, I still get a little smile each year from the memory.
When it came to the box of chocolates, there was really only one piece that I cared about: the chocolate covered coconut piece. I would bite into each trying to find it. When I found it, it was like I struck gold.
And I would be lying if I told you I never snuck this one out of any of my sisters’ or brother’s box. But to be fair I pretty much let them have free reign of mine once the coconut piece was gone. So we are all even in the end, right?
For quite sometime I scoffed at the holiday calling it nothing more than a Hallmark holiday and also wanting to pull my hair out as a teacher after one too many heart themed activities.
Needless to say, my husband knew it was wine and not chocolate that I needed after the longest day of school aside from Halloween: Valentine’s Day.
This year, I thought I would celebrate the holiday by bringing back some of my childhood sweetness around Valentine’s Day but adding these Coconut Truffle Pops to the mix. Truffle Pops? Oh yes, my friends!
My dad was actually one of the taste testers for this recipe so since he gave the okay, that is all the present I need! He gave the thumbs up and that was my box of chocolates right there. (Ok, too mushy?)
Coconut Truffles or Truffle Pops: You choose!
Before I say much more about these, I will say straight off that these can certainly be made as just regular truffles, but I thought as pops they were just so much more fun.
But don’t fret if you have all of the ingredients but no cake pop sticks. Just roll them into balls and then roll them into chocolate. It won’t change the flavor, just a touch of the fun!
Patience is the other thing you will need for these truffle pops as you do have to wait just a bit for the chocolate to set unless you want it dripping all the way down the stick. And if that’s cool with you, then go with it.
The perfectionist in me had a few issues, but we managed in the end. Any sort of mason jar (depending on the height of your sticks) or glass makes for a great place to store these unless you are a pro at cake pops and have all the tools around or a big piece of styrofoam, which I thought of much too late.
So make your own new memories this Valentine’s Day! Perhaps they include these truffle pops as well!
Tips for making these truffle pops:
- I am not gonna sugar coat it (see what I did there?? Ha.) These can get reaaaally messy. Make sure the coconut pops are very cold before dipping these into the chocolate for the least amount of disaster.
- Melted chocolate quite often can be a tough thing to work with. With these pops, I find that thinner chocolate makes it easier for dipping. If the chocolate is too thick and heavy, it can pull the coconut right off of the pops. You can easily thin out the chocolate by adding a bit of coconut oil into the chocolate. This will make it easier to dip, and a bit more drippy so the excess falls off.
- You could use candy melts or coating instead of chocolate chips if desired. Should work great as well.
- If you have a box you can poke holes in, or some fancy cake pop apparatus to allow the chocolate coating to dry, then you are super set. But not worries, you can set these on their side on parchment and allow them to dry. Sure they will be a touch lopsided but the taste will still be the same–delicious!
Stir, chill and then roll these up. Add a stick into the truffle and then freeze. So simple, right?
Check out these other sweet treats you will love:
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Coconut Truffle Pops
For Coconut Filling
- 2 1/2 c shredded coconut unsweetened
- 2/3 c sweetened condensed milk
- 1 1/2 tsp vanilla extract
- 1 1/2 c high quality chocolate chips
- 16 cake pop sticks
- sprinkles, if desired
- 2 tsp coconut oil (if needed to thin out chocolate)
- Pulse coconut in a food processor to break down a bit. Combine coconut, condensed milk, and vanilla into a medium bowl and mix well to combine. Add an extra tablespoon or more if it seems too dry. Freeze for about 10 minutes for ease of rolling into balls
- Roll into tight balls and then stick the cake pop stick in gently (or place on a plate with parchment to make regular truffles.)
- Squeeze that ball around the stick gently and then try to pull a bit extra down around the stick.
- Freeze these for 15 minutes or up to several hours. This will help them to really set and stay on.
- While pops are freezing, melt the chocolate in the microwave )in 30 second increments so as as not to burn) or using the double boiler method. Make sure not to overheat. (If the chocolate is too thick or is pulling the coconut pops off the sticks, add a couple teaspoons of coconut oil to thin it out for easier dipping.)
- Roll each pop into the chocolate and circle it to allow excess chocolate to drip off. After about 30 seconds to one minute, add sprinkles on top and then place upright in a glass or jar or lay on parchment paper.
- Repeat for all others.
- Store in the refrigerator, but allow to sit out for about 10 minutes before serving