"Glass-Coated" Coconut Truffle




Introduction: "Glass-Coated" Coconut Truffle

About: Love for LEDs, woodworking and miniature scale amusement rides.

No matter the season, whether it is hot or cold, it is inevitable that at some point we will really crave a very sweet dessert. And even more now, in times of social distancing.

But sometimes cooking something that pleases that craving is very laborious and ends up being much more of a pain than pleasure.

To solve this, I present to you the incredible "Glass-Coated" Coconut Truffle. A super simple dessert to make but very delicious to taste. It is a win-win situation, as it requires few ingredients and the result is very rewarding.

With that being said, let's get to work!



For the filling:

- 1 can condensed milk;

- 4 oz grated unsweetened coconut (a little under 1 ½ cup, or half a package);

- 1 tablespoon unsalted butter;

- 1 egg yolk.

For the “glass” cover:

- 2 cups granulated sugar;

- 1 cup water;

- 2 tablespoons apple cider vinegar (will help with the consistency of the topping).

Step 1: Combining the Ingredients for the Filling

In a saucepan, mix all the ingredients of the filling.

Sift the egg yolk, so it won't leave any unpleasant odor in the recipe.

Still out of the burner, incorporate everything. Don't worry about dissolving the butter, it doesn't have to be completely dissolved. Pay attention to the egg yolk, as it cannot be in direct contact with the fire to avoid cooking separately.

Step 2: Cooking the Filling

Over low heat, mix the ingredients.

It will take from 5 to 10 minutes for the consistency of the mixture to set. Stay tuned and always stir so that the filling does not stick to the pan.

Once the mixture has a firm consistency, as shown in the photo, you can turn off the heat.

Don't be afraid, the egg yolk will have cooked up enough to that point.

Step 3: Reserve the Filling

Spread the filling in a deep dish. I used this metal one, so it helps to distribute the heat inside the refrigerator.

Cover with a plastic wrap touching the filling.

Refrigerate until very cold. You can make it quicker by placing it in the freezer. Keep an eye on the time, so it won't get frozen hard.

Set aside. It will take about 5 hours in the refrigerator.

Step 4: Rolling the Filling Into Truffles

After the filling has rested, take it out of the refrigerator.

Form the dough into balls approximately 1 inch in diameter.

There is no secret, if you have cooked the filling well, it should be firm enough not to stick to your hands. If it still sticks, rub a little butter on your hands.

Return the balls to the refrigerator while we prepare the coating.

Step 5: Making the “glass” Coat

Combine all ingredients in a saucepan.

Still out of the heat, incorporate everything very well, taking care not to splash any ingredients to the pot side walls.

After incorporating, bring to the stove at a medium-low heat.

Let the sugar dissolve and wait for the mixture to bubble.

Follow the process and wait until the syrup acquires an amber color.

Keep a glass of water next to the stove. You will drip some of the syrup on it as soon as you no longer smell the vinegar. The correct point is when the drop of syrup falls into the glass and hardens instantly.

As soon as you get there, get out of the stove and hurry, this step will require agility.

Step 6: Glazing the Truffles

Spread butter on top of a baking sheet, or line it with parchment paper.

Using a toothpick, take one ball at a time and dip it in the sugar syrup.

Wait for the excess syrup to drain and place the truffle on the baking sheet.

Do it to all the balls and you're done!

Step 7: Done!

We're finished, now just enjoy it! You can keep them refrigerated for up to two days (the time may vary, depending on the humidity conditions in your area). I find it a little difficult to last more than 24 hours. Because it is delicious, everyone around will eat up all of them at once.

If you prefer, you can change the grated coconut filling to some dry ingredient of your choice.

Use your imagination!

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    2 years ago

    I used a double boiler to heat the truffle filling. It didn't set.
    This would make a marvellous filling for small pastry shells especially with the candy shell drizzled onto the top.

    The candy shell cost me a filling though.


    Reply 2 years ago

    Hey, I’m sorry to hear that it didn’t worked out for you ;(
    If I can give you a piece of advice it would be: don’t be afraid to put the pan with the condensed milk directly over the stove heat! The sugar inside the condensed milk needs to boil up to enough heat so it can melt well and give the truffle filling the desired structure and texture. Usually the double boil can’t achieve that, since it have a very gentle way to heat food (used for delicate deserts, such as chocolate tempering for instance).
    I really hope you can give it another try, cause it certainly pays off.
    Also, thanks for the feedback ;D


    Reply 2 years ago

    My kids and I liked it, even if it didn't set. Even if I cannot get it setting, I would use it as filler in small pastry shells. The kids still really liked it.

    I will definitely retry this recipe.


    2 years ago

    Beautiful! I want some :D


    Reply 2 years ago

    I totally encourage you to try this out. It is fabulous!


    2 years ago

    These are gorgeous and look awesome! :D


    Reply 2 years ago

    No doubt. They taste amazing!