top of page
  • Writer's pictureIsabella Akshay

3-Ingredient Coconut Ricotta Truffles

These heavenly, no-bake, coconut truffles are so easy you're going to be wondering how could you possibly not know about them!

I'm sharing my classic recipe featuring ricotta, plus a vegan version with condensed coconut milk for my vegan friends or any of you who can't get their hands on fresh ricotta. Honestly both versions are incredible and I'm unable to pick one.


  • 250g fresh ricotta (you can use vegan too)

  • 125g desiccated coconut

  • 60g caster sugar

Options for coating:

  • Desiccated coconut

  • Crushed pistachios (my favourite)

  • Cocoa powder


  • 200g condensed coconut milk

  • 150g desiccated coconut

  • Cocoa powder

Options for coating:

  • Desiccated coconut

  • Crushed pistachios

  • Cocoa powder


In both versions, simply whip the 3 main ingredients in a bowl until smooth. Wet your hands, then take a spoon sized amount and make smooth balls by rolling the mixture between your palms.

Roll the ball in a plate that you have filled with your favourite coating.

Transfer your truffles to the fridge and refrigerate for at least 2 hours before using.

Consume within 2-3 days.

17 views0 comments

Recent Posts

See All


bottom of page