Banana Coconut Truffles: Creamy, Coconutty and Covered in Chocolate
These Banana Coconut Truffles are one of those little treats that manage to feel indulgent while still being made with a refreshingly simple list of ingredients. Ripe bananas bring natural sweetness, thick yoghurt makes the centre wonderfully creamy, and desiccated coconut creates that soft, slightly chewy truffle texture. Once dipped in dark chocolate and finished with an extra drizzle and a sprinkle of coconut, they become an irresistible bite-sized dessert with a crisp chocolate shell and a soft centre. If you enjoy easy chocolate-coated treats like Cottage Cheese Date Bites or creamy fruit-based desserts such as Blueberry Cottage Cheese Chocolate Spheres, these are definitely worth adding to your list.
Scroll down or tap ‘Jump to Recipe’ for the full printable recipe, measurements and instructions.
Simple Ingredients, Big Flavours
There is nothing complicated hiding inside these truffles. Each ingredient has a clear purpose, and together they create a dessert that tastes much more indulgent than the ingredient list suggests. The combination of fruit, yoghurt, coconut and chocolate also gives them a more wholesome feel than many traditional chocolate truffles. They follow the same simple-dessert philosophy as my Low-Calorie Fruity Yogurt Jelly and Strawberry Fluff Squares (Gluten-Free): uncomplicated ingredients transformed into something that still feels like a proper treat.
- Bananas – Use ripe medium bananas for plenty of natural sweetness and a soft, creamy texture. Bananas that have developed a few brown spots are ideal because they mash easily and have a stronger flavour.
- Thick plain yoghurt – This adds creaminess and a slight tang that balances the sweetness of the banana and chocolate. A thick Greek-style yoghurt works particularly well because it keeps the mixture firm enough to shape.
- Desiccated coconut – Coconut gives the truffles structure as well as their signature flavour and slightly chewy texture. You will also need a little extra for decorating.
- Vanilla extract – A small amount of vanilla rounds out the banana and coconut flavours and makes the filling taste more dessert-like.
- Dark chocolate – The rich chocolate shell contrasts beautifully with the naturally sweeter banana filling. You can use milk, white or another favourite chocolate if you prefer.
How to Make Banana Coconut Truffles
These Banana Coconut Truffles are very easy to make, but the chilling stages are important. The mixture first needs enough time to firm up so you can shape it easily, then the rolled truffles need to freeze until very firm before being dipped in chocolate. Taking your time with these two stages will give you a much neater finish and make coating the truffles significantly easier.
Prepare the Banana Coconut Mixture
Add the bananas, thick plain yoghurt, desiccated coconut and vanilla extract to a large bowl. Use a fork to mash the bananas while mixing everything together. Continue mashing and stirring until the bananas are well broken down and all the ingredients are evenly combined into a fairly smooth, thick mixture. Cover the bowl and place it in the freezer for 40–60 minutes. The mixture does not need to freeze completely at this stage. You simply want it to firm up enough that you can scoop and shape it into small balls without it being too soft or sticky. If it still feels difficult to handle after 40 minutes, leave it in the freezer for a little longer.
Shape the Truffles
Line a board or tray with parchment paper. Remove the chilled coconut mixture from the freezer and portion it into small pieces weighing approximately 20 g each. Roll each portion between your hands to form a small round truffle, then arrange it on the prepared parchment-lined board or tray. You should get approximately 26–28 truffles from the mixture, depending on the exact size of each one.
Insert a toothpick into the centre of every truffle. The toothpicks will make it much easier to dip the truffles neatly into the melted chocolate later. Transfer the board or tray to the freezer and freeze the truffles for a minimum of 2 hours, or until they are very firm. They should feel solid enough to hold their shape easily when dipped into the warm melted chocolate.
Melt the Chocolate
Break the chocolate into small pieces so that it melts evenly. You can melt it either in the microwave or over a double boiler. For the microwave method, place the chocolate in a microwave-safe bowl and heat it in short 10-second bursts. Stir thoroughly after every burst and continue until the chocolate is completely melted and smooth. Avoid heating it for long periods at once, as chocolate can burn very quickly. For the double-boiler method, place the chocolate in a heatproof bowl set over a saucepan of gently simmering water. Make sure the bottom of the bowl does not touch the water. Stir the chocolate gently until completely melted and smooth.
Dip the Truffles
Take the firm truffles out of the freezer. Holding each one by the toothpick, dip it into the melted chocolate until completely coated. Lift the truffle out of the chocolate and hold it over the bowl for a moment so the excess chocolate can drip off. Place it back onto the parchment-lined board.
Gently twist the toothpick as you pull it out of the truffle. Twisting rather than simply pulling it straight out helps remove it more cleanly without disturbing too much of the chocolate coating. Continue dipping the remaining truffles in the same way until every one is coated in chocolate.
Drizzle and Decorate
Once all the truffles have been dipped, transfer the remaining melted chocolate to a piping bag. If the chocolate has started to thicken while you were dipping the truffles, warm it briefly in the microwave until it becomes smooth and fluid again. Cut a very small tip from the piping bag, then drizzle the chocolate over the tops of the coated truffles. Immediately sprinkle the truffles with extra desiccated coconut. Work quickly during this step because the chocolate coating and drizzle will begin to set very fast against the cold truffles. The coconut needs to be added while the chocolate is still wet so it sticks properly.
Serving and Storing
You can enjoy the Banana Coconut Truffles straight away once the chocolate coating has set. For longer storage, transfer them to an airtight container and keep them in the freezer. When you want to eat one, remove it from the freezer and let it sit at room temperature for a few minutes before enjoying so the centre has a chance to soften slightly. Alternatively, store the truffles in an airtight container in the fridge for up to 3 days.
Why We Love Banana Coconut Truffles
There is a lot to love about a dessert that uses only a handful of everyday ingredients yet still gives you contrasting textures and plenty of flavour. These Banana Coconut Truffles have a creamy, naturally sweet banana centre, plenty of coconut flavour and a crisp chocolate shell, making every bite feel satisfying without being overly rich. They are also a healthier-style homemade alternative when you want something sweet but still want ingredients such as fruit and yoghurt in the mix. Chocolate Blueberry Protein Bars and No-Cook Mango Mochi (Rice Paper Dessert) are two more desserts that combine something indulgent with lighter, more wholesome ingredients.
Perfect for Any Occasion
These little truffles work for far more than an everyday snack. Arrange them on a serving board for parties, add them to a dessert spread, make a batch for an after-dinner treat, or simply keep a container ready for whenever you fancy something chocolatey with your coffee. Their small size makes them easy to serve and share, while the chocolate drizzle and coconut topping give them a polished finish without requiring any complicated decorating skills. Pistachio Snowballs and Dubai Chocolate on a Budget would also work beautifully alongside them as part of a bite-sized dessert selection.
Instagram Tutorial & More
Want to see how these Banana Coconut Truffles come together? Watch our quick tutorial on Instagram and don’t miss our other easy and delicious recipes:
- Frozen Strawberry Yogurt Gems
- Mandarin Panna Cotta
- Frozen Blueberry Ricotta Pops
- Raspberry Cottage Cheese Bars
- Blueberry Cottage Cheese Bites (High Protein, No Refined Sugar)
- Picota Cherry Pistachio Chocolate Bar
- Cherry Cottage Cheese Ice Cream (High Protein)
- Easy Banana Ice Cream Bar (No Churn)
- Mosaic Jelly Domes
- Pecan Date Bites
- Chocolate Raspberry Yogurt Gems
Happy cooking,
Izabella
Description
These Banana Coconut Truffles are a healthier homemade sweet treat with a soft, creamy centre and a rich dark chocolate coating. Made with ripe banana, thick yoghurt, desiccated coconut and vanilla, they are naturally sweet and satisfyingly indulgent without feeling too heavy. Each truffle is dipped in melted chocolate, finished with an extra drizzle and sprinkled with coconut. They require no baking and are easy to prepare ahead of time. Keep them in the fridge for a quick snack or store them in the freezer for longer. Perfect when you want something sweet, chocolatey and a little more wholesome.
Ingredients
Instructions
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Add the bananas, yoghurt, desiccated coconut and vanilla extract to a large bowl. Use a fork to mash the bananas, then mix everything together until well combined and fairly smooth. Cover the bowl and place it in the freezer for 40–60 minutes, or until the mixture has firmed up enough to shape.
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Line a board or tray with parchment paper. Scoop out portions of the coconut mixture, about 20 g each, and roll them into small truffles. You should get approximately 26–28 truffles. Arrange them on the prepared board, then insert a toothpick into the centre of each one. Freeze for at least 2 hours, or until very firm.
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Break the chocolate into small pieces and melt it either in the microwave or over a double boiler. For the microwave method, heat the chocolate in short 10-second bursts, stirring thoroughly after each one, until completely melted and smooth. For the double-boiler method, place the chocolate in a heatproof bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Stir until completely melted.
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Dip each chilled truffle into the melted chocolate, allow the excess chocolate to drip off, then return it to the parchment-lined board. Gently twist and remove the toothpick. Once all the truffles are coated, transfer the remaining melted chocolate to a piping bag. If the chocolate has become too thick, gently warm it again in the microwave. Cut a small tip from the piping bag and drizzle the chocolate over the truffles, then immediately sprinkle with extra desiccated coconut before the chocolate sets. Enjoy straight away, or store them in an airtight container in the freezer and let them sit at room temperature for a few minutes before eating. Alternatively, store them in the fridge for up to 3 days.
Nutrition Facts
Servings: 28 ServingCalories:88.04kcalTotal Fat:6.14gCholesterol:1.38mgSodium:7.04mgPotassium:129.13mgTotal Carbohydrate:7.36gDietary Fiber: 1.73gSugars: 3.96gProtein:1.28gVitamin A: 2.74IUVitamin C: 0.97mgCalcium: 18.17mgIron: 1.23mgVitamin D: 0IUVitamin E: 0.08IUVitamin K: 0.72mcgVitamin B6: 0.04mgVitamin B12: 0.05mcgPhosphorus: 44.36mgMagnesium: 25.62mgZinc: 0.42mg
Note
- Use ripe bananas for the best natural sweetness and a softer, creamier filling.
- Choose a thick plain yoghurt, such as Greek-style yoghurt, so the mixture does not become too loose.
- If the mixture still feels too soft after the first chilling time, freeze it for a little longer before shaping.
- Keep the truffles very firm before dipping them in chocolate. This makes coating them much easier.
- Dark chocolate works especially well, but you can use milk or white chocolate if preferred.
- If the melted chocolate becomes too thick while dipping, gently reheat it for a few seconds.
- Add the desiccated coconut immediately after drizzling, before the chocolate has time to set.
- Store the truffles in an airtight container in the fridge for up to 3 days, or keep them frozen for longer storage.
- If serving from frozen, let them sit at room temperature for a few minutes before eating.
