Gulf Sunset Key Lime-Coconut Truffles
A tangy Key lime and coconut filling is dipped in white chocolate for a small chilled treat.
Food safety
Keep the cream-cheese filling refrigerated; do not leave truffles out for more than 2 hours.
Allergens: milk, wheat
Equipment
- Mixing bowl
- microwave-safe bowl
- parchment-lined tray
- fork
Ingredients (for 4 servings)
- 4 oz cream cheese, softened (115 g)
- 1½ cups finely shredded unsweetened coconut (120 g)
- ½ cup graham-cracker crumbs, optional (50 g)
- 1 tablespoon Key lime juice
- 1 teaspoon finely grated Key lime zest
- 8 oz white chocolate chips or melting wafers (225 g)
- 1 teaspoon neutral oil, optional
- Extra coconut for rolling
- optional
Directions
Mix cream cheese, coconut, optional graham crumbs, lime juice, and lime zest until evenly combined.
Refrigerate the mixture for 30 minutes, then roll into 12 small balls. Chill another 20 minutes.
Melt white chocolate in a dry microwave-safe bowl using 20-second bursts, stirring between each.
Dip each chilled ball in the coating, let excess drip off, and place on parchment. Sprinkle with extra coconut if desired.
Refrigerate until the coating is firm.
Skill taught
Shaping chilled sweets and dipping them in melted coating.
Affordable substitution
Roll the chilled filling in coconut and skip the white-chocolate coating.
Party option: Serve in mini paper cups with toasted and plain coconut varieties labeled.
Relaxed option: Serve two truffles with fresh fruit as a small dessert plate.
Leftovers and storage
Store covered in the refrigerator for up to 4 days.