Coconut Cream-Filled Chocolate Truffles: Decadent Homemade Recipe

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Soft, chewy, and bursting with coconut flavor, these Coconut Cream Filled Chocolate Candies are a simple, no-cook treat you’ll want to make year-round. The filling is an easy-to-make coconut fondant that stays tender and luscious instead of hardening like many confections. It uses just a handful of common ingredients and is refrigerated, cut, then dipped in melted dark chocolate blended with a bit of coconut oil for a glossy finish. Think of them as an elevated Mounds-style candy—richer, fresher, and incredibly satisfying. Make them for holidays, summer gatherings, or a weekend project—the batch freezes well and keeps for weeks in the freezer.

About The Recipe

This recipe is a twist on familiar chocolate truffles and copycat candy bars, but instead of a ganache or nougat center we use a coconut fondant. The fondant gives a bright white center with plenty of coconut flavor that contrasts beautifully with dark chocolate. The sweets are rich, so cutting the pieces smaller—about 1-inch squares—makes them the perfect bite-sized indulgence. The original photos show larger squares, but the recipe yields about 64 one-inch candies, so you’ll have plenty to share or freeze.

The fondant-style filling is uncomplicated and requires no cooking. After whipping the filling together, press it into a pan, chill until firm, cut into squares, then dip in melted chocolate. If you prefer a less sweet coating, choose a high-quality dark or semi-sweet chocolate (around 60% cocoa). Milk chocolate will work as well if you prefer a milder, sweeter coating.

These candies are especially wonderful in spring and summer, but they’re a hit anytime. They travel and freeze well, making them a great gift or party treat.

Why You Will Love These Coconut Filled Chocolates

• Made with only seven simple ingredients.
• No special equipment or cooking required.
• Can be made vegan by using vegan butter.
• Naturally gluten-free.
• Cut into any shape for holidays or special occasions.
• Balanced coconut and chocolate flavor—rich but not overpowering.

Ingredients

(Full ingredient amounts and step-by-step instructions are in the recipe card below.)

For The Filling:

• Coconut cream
• Corn syrup
• Salted butter
• Powdered (confectioners’) sugar
• Vanilla extract
• Unsweetened shredded coconut

For The Coating:

• Dark chocolate (or semi-sweet)
• Coconut oil

How To Make Coconut Filled Chocolate Candy

Step 1: Make the filling

In a large bowl, beat together corn syrup, coconut cream, and room-temperature butter until smooth. Gradually beat in the powdered sugar until fully incorporated and the mixture has a fondant-like consistency. Stir in vanilla, then fold in the shredded coconut. The mixture should be thick and spreadable.

Step 2: Refrigerate and cut

Spoon or press the filling evenly into a parchment-lined 8-inch square pan. Cover and refrigerate until firm, about 1–2 hours. Remove the chilled fondant from the pan and cut into 1-inch squares (this recipe yields about 64 pieces). Return the cut squares to the refrigerator for 10–15 minutes so they are cold and easier to dip.

Step 3: Melt the chocolate

Combine the dark chocolate and coconut oil in a microwave-safe bowl. Heat in short intervals (about 15–30 seconds), stirring between each, until the chocolate is fully melted and smooth. Using coconut oil helps thin and gloss the chocolate for easier dipping.

Step 4: Dip the chocolates

Working one piece at a time, dip each chilled square into the melted chocolate, allowing excess to drip off. Place the coated candies on a parchment-lined sheet pan to set. If desired, sprinkle a few with extra shredded coconut before the chocolate sets or drizzle extra chocolate on top for decoration. Trim any excess chocolate once set.

Let the chocolate fully set before serving. If not using tempered chocolate, the coating may soften or bloom at warm temperatures; these changes affect appearance but not taste.

What Chocolate To Use

We recommend dark or semi-sweet chocolate for balance: it offsets the sweetness of the fondant filling and enhances the coconut flavor. Milk chocolate is fine if you prefer a sweeter, classic candy-bar profile, and bittersweet chocolate will make them less sweet and more intense.

Tempered Chocolate or Melted Chocolate?

For home convenience, melted chocolate with a touch of coconut oil works very well and produces a nice shine. Tempering yields a firmer snap and longer-term stability at room temperature but requires more technique and equipment.

How To Temper Chocolate

1. Place chocolate in a heatproof bowl over simmering water (bain-marie). Heat until the chocolate reaches about 124°F (no higher than 130°F).
2. Remove from heat and stir until it cools to 82–84°F.
3. Return briefly to warm water and raise the temperature to 88–90°F, maintaining that range while using.

Coconut Cream or Cream of Coconut?

These two are very different: coconut cream is thick and unsweetened, while cream of coconut is heavily sweetened and syrupy. For this recipe you need coconut cream to achieve the right texture and flavor.

How To Store

Store the candies at room temperature in individual bags for up to a week. If the chocolate was not tempered, it may soften or develop bloom over time but will still be safe to eat. For longer storage, freeze the chocolates for up to two months and thaw in the refrigerator before serving.

If you make these Coconut Cream Filled Chocolate Candies we’d love to hear how they turned out—leave a comment and share your questions. Tag your photos with #BakersTable to show off your creations!

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