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Coconut & Date Truffles

Prep Time: 10 min
Cooking: 15 min
Serves: 32-36 pcs



  • 3-1/2 cup (400 g) Desiccated/Powder Coconut
  • 1 tbs (10 g) Ginger Powder
  • 1 tin (400 g) Sweetened Condensed Milk
  • 1 cup (200 g) Date Paste


  1. In a mixing bowl, combine Coconut and Ginger powder and mix.
  2. Add Sweetened Condensed Milk and using a spoon gently mix. Be sure to flatten out any lumps with the back of your spoon to ensure an even and somewhat sticky dough.
  3. Working one at a time, measure a teaspoon of the coconut dough and flatten in the palm of your hand to shape a 3mm (1/4 inch) thick disk.
  4. Place a small amount of Date Paste (about ½ tsp) in the center of the disk and fold over the edges. Roll into shape of a small ball/Truffle making sure the date paste filling is completely covered. Repeat for the remaining coconut dough and date filling.
  5. Place truffles on a baking sheet and bake in a pre-heated oven at 190-C or 375-f for about 12-15 minutes, or until the top is caramelized and has a golden color.

TIP: keeping your hands somewhat damp may help prevent the coconut dough from sticking to your hands and easier to work with.

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