Mar 6, 2014

Better than Raffaello (only 4 ingredients)

At first I thought I'd name this dessert a "Poor man's Raffaello". But the moment I tasted it, I knew it was a rich man's Raffaello and even better. Honestly - this recipe is so delicious and absolutely effortless. It contains only 4 ingredients and tastes heavenly. If you want, you can put an almond in the center of every ball and roll the balls in coconut flakes. I went the easy way and even then I was really satisfied with the result.

PS! Before you start making this dessert, be sure the coconut milk can has been in the fridge overnight.

about 22-23 medium truffles

  • 14 oz / 400 g can full fat (!) coconut milk
  • 3 heaping Tbsp powdered sugar
  • (½ tsp powdered vanilla sugar)
  • 3 oz / 80 g coconut flakes
  • 3 ½ oz / 100 g almond flakes
  • + some coconut flakes for dipping the truffles

Take the coconut milk can out of the fridge and flip it upside down. Open the can, pour away the liquid or keep it for some other food. Scoop the hardened coconut cream out of the can into a deep bowl. Add sugar(s) and mix lightly with a fork. Add coconut flakes and slightly crushed almond flakes. Mix with a fork, taste and add more sugar if needed. Form little balls out of the mixture. Roll them in coconut flakes. Store in the fridge.


  1. Hi Sandra.

    I tried making these but when i opened the coconut milk can, the consistency was very soft and cream, not hardened even though it was in the refrigerator over night and almost the whole day. I tried looking for "full fat" varieties but couldnt find any that had that listed. What canned coconut milk do you recommend?

    1. Hey Veronika, I'm really sorry the coconut milk wasn't the right consistency. If the coconut milk has at least 17% fat in it, then it is full fat. Hope that helps!

    2. Hi Sandra and Veronika!
      I think maybe the coconut milk Veronika used had additives in it, like for example guar gum. This prevents the fat from separating, which is very helpful if you want to make coconut yoghurt but for recipes where you use the fat only look for coconut milk with coconut and water as the only ingredients!
      I hope that helps!
      And Sandra, I will definitely give this a try, coconut is already sitting in the fridge ;)

    3. Thanks so much, Julia! This is really helpful!

  2. I haven't made these yet but I imagine you need coconut cream instead of coconut milk... The two are separate products and the cream already has a lot of water removed and a greater % of pulp. I think that will fix any issues

  3. I bet coconut cream would work too very well in this recipe. But I mostly use full fat coconut milk which has 2 separate layers. I pour away the liquids and then I will have coconut cream in the bottom of the can. Coconut milk is also more available, at least in Estonia.


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