Nanumea Coconut Truffle
Overview
Inspired by the lagoon-fringed atoll of Nanumea in Tuvalu, this no-bake confection leans on island techniques and pantry staples to turn everyday ingredients into celebration bites. In Tuvaluan households, coconuts are grated fresh for desserts and ceremonial fare; here, grated coconut and lush coconut cream form a tender, aromatic center, gently sweetened with condensed milk and perfumed with a splash of vanilla extract. A coating of silky dark chocolate or a dusting of cocoa powder adds a modern twist while keeping the spirit of island simplicity. A pinch of sea salt sharpens flavors, and optional lime zest nods to bright Pacific citrus notes.
Ingredients
- 2 cups grated coconut
- 3/4 cup coconut cream
- 1/2 cup condensed milk
- 200 g dark chocolate, finely chopped
- 1 tsp vanilla extract
- Pinch of sea salt
- 1/4 cup cocoa powder (for dusting, optional)
- 1 tsp lime zest (optional)
Equipment
- Mixing bowl
- Small saucepan and heatproof bowl (for gentle melting)
- Spatula or wooden spoon
- Baking sheet lined with parchment
- Teaspoon or small scoop
- Refrigerator
Timing
- Active prep: 20 minutes
- Chilling: about 30 minutes
- Chocolate set time: about 20 minutes
Preparation
- (Optional) Lightly toast the grated coconut in a dry skillet over low heat, stirring until just fragrant and barely golden, then cool completely.
- Set up a gentle water bath and slowly melt the dark chocolate, stirring until smooth. Remove from heat and let it cool for about 5 minutes so it thickens slightly but stays fluid.
- In a mixing bowl, whisk together the coconut cream, condensed milk, vanilla extract, sea salt, and, if using, lime zest until uniform.
- Fold the grated coconut into the bowl until a thick, scoopable mixture forms that holds its shape when pressed.
- Chill the bowl for about 15 minutes to firm the mixture slightly for clean shaping.
- Scoop and roll into bite-size balls and place them on the lined baking sheet. If the mixture softens, return it to the fridge for 5 minutes.
- To finish, either roll the balls in cocoa powder for a classic finish or dip them in the melted dark chocolate. If dipping, return to the sheet and chill until set for about 20 minutes.
- Serve once the coating is matte and firm to the touch. Keep extras chilled for the best texture.
Tips and Variations
- If you prefer a softer center, add a spoonful more coconut cream; for a firmer bite, add a little more grated coconut.
- For a lighter sweetness, reduce the condensed milk slightly and increase vanilla extract to maintain aroma.
- A final sprinkle of flaky sea salt on chocolate-dipped pieces heightens contrast.
Serving
Arrange on a cool platter and enjoy after a meal, with tea or coffee, or as a festive treat for gatherings. The balance of tropical notes from grated coconut and coconut cream with silky dark chocolate makes each bite rich yet refreshing.
Storage
- Refrigerator: Up to 1 week in an airtight container.
- Freezer: Up to 1 month; thaw in the fridge for 30 minutes before serving.