Prep Time
Cook Time
Servings
Difficulty
About This Recipe
These homemade Raffaello coconut balls are creamy, sweet truffles made with condensed milk, desiccated coconut, and whole almonds—perfect for a quick, no-bake treat.
Ingredients
Ingredients:
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200g (2 cups) desiccated coconut (plus extra for coating)
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200g (about 2/3 cup) sweetened condensed milk
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50g (1/2 cup) powdered milk (optional, for creamier texture)
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30–40 whole blanched almonds or hazelnuts (for the center)
Instructions
Instructions:
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Make the mixture:
In a bowl, mix the desiccated coconut (reserve a bit for coating) with powdered milk (if using). Add the condensed milk and stir until you get a sticky, moldable dough. -
Shape the balls:
Take a small amount of the mixture in your hands. Flatten it, place an almond or hazelnut in the center, and roll into a ball. -
Coat in coconut:
Roll each ball in the reserved coconut to coat completely. -
Chill:
Place the finished Raffaello balls on a tray and refrigerate for at least 1 hour to set. -
Serve:
Serve cold. Store in the fridge in an airtight container for up to 5 days.
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