Strawberry Coconut Truffles: the effortless, no-bake dessert recipe

Total time: 15 Min + Resting time in the refrigerator
Difficulty: Low
Serves: 8 people
By Cookist

What’s not to love about a truffle? It’s like dessert in a single bite! These strawberry coconut truffles are just as delicious as they look. They’re pink in color with a soft texture. They’re packed with coconut and strawberry flavor.

These easy strawberry truffles are easy to make. Simply mix together the mascarpone, sugar, coconut flour, vanilla sugar, and chopped strawberries. Once the balls are formed, they’re rolled in coconut and refrigerated.

These no-bake truffles come together quickly and easily, and it’s perfect for special occasions. It’s easy to customize the recipe according to your liking, so make sure to check out our tips below!

Strawberry Coconut Truffle Ingredients

Mascarpone – use full-fat for best results.

Sugar – use granulated sugar.

Coconut – use coconut flour (or very fine desiccated coconut).

Vanilla sugar – you can also use vanilla essence.

Strawberries – use fresh, ripe strawberries.

How To Make Strawberry Coconut Truffles

Start by making the truffle mixture. In a bowl, mix together the mascarpone, sugar, coconut flour, and vanilla sugar until the sugar is dissolved and all ingredients are combined.

Prepare the strawberries by cutting them into small chunks. Fold the strawberries into the truffle mixture. Create small balls, then coat them with coconut flour. Transfer the balls into the fridge for at least one hour before serving. Enjoy your strawberry coconut truffles!


You can substitute cream cheese for mascarpone.

Make the strawberry coconut truffles vegan by substituting coconut cream for the mascarpone. Add coconut flour to thicken the mixture and make it pliable.

The fresh strawberries can be substituted with freeze-dried strawberries.

For added texture, add mini white chocolate chips to the truffle mixture before rolling it into balls.

If you want them to be creamier, allow the truffles to come to room temperature before serving.

To make equally-sized truffles, use a small ice cream scoop to measure out the portions.

Strawberry Truffle Variations

Instead of rolling the truffles in coconut flour, dip them in melted white chocolate and sprinkle with freeze-dried strawberries. Use two forks to roll the truffles in melted chocolate, then set them on a baking tray lined with parchment paper to set.

You can play around with other mix-ins too. Try chopped nuts, cranberries, or even caramel bits.

Feel free to use other sprinkles. Here are a few ideas to get you started:

  • toasted dried coconut
  • rainbow sprinkles
  • chocolate sprinkles
  • grated chocolate
  • freeze-dried berries.

How To Store Strawberry Coconut Truffles

The Strawberry Coconut Truffles can be stored in an airtight container in the refrigerator for up to a week. But we think you’d want to eat them all before then! You can also freeze them.

More Recipes You'll Like

Mascarpone cheese
125 g (1/2 cup)
40 g (1/4 cup)
Coconut flour
80 g (3/4 cup)
vanilla sugar
8 g (2 tsp)
125 g
for coating
Coconut flour
125 g


In a bowl add the mascarpone, sugar, coconut flour, and vanilla sugar.

Mix until the sugar is dissolved.

Cut the strawberries into small chunks.

Transfer them to the mixture.

Mix all until is well combined.

With your hands create the small balls.

Coat each ball with coconut flour.

Transfer the balls into the fridge for at least one hour and serve.

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