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Chocolate coconut truffles (Narkel Naru) piled up
Fresh, sweet chocolate coconut balls

Chocolate Coconut Truffles (Narkel Naru)

Author: Flavelo
Recipes Cakes and Desserts
Narkel Naru is originally a Bengali coconut sweet, but this version adds a modern chocolate twist, resembling a homemade gourmet 'Bounty' bar. The chewy texture of coconut meets creamy chocolate ganache in a dessert ball that is both exotic and familiarly comforting.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 12 servings
🔥 Calories 120 kcal
🌍 Cuisine Indonesian/Fusion

Ingredients

Equipment Needed

  • Small Saucepan: For heating cream.
  • Parchment Paper: For resting.

Allergen Information

⚠️ Milk
⚠️ Soy
⚠️ Tree Nuts

Instructions

1 ✓

Heat cream, milk, sugar, and butter in a saucepan until sugar dissolves and it just begins to simmer. Do not boil vigorously!

Tip: Overboiling can separate the cream or burn the sugar.
2 ✓

Remove from heat, add salt and vanilla, then break in the chocolate. Let sit for 1 minute, then stir until smooth and glossy (ganache).

Tip: Salt enhances flavor. Resting allows chocolate to melt gently.
3 ✓

Fold in the coconut. Mix thoroughly. Let cool at room temp, then refrigerate for 30-40 minutes.

Tip: Cooling crystallizes the fats, making the mixture firm and scoopable.
4 ✓

With wet hands, roll into walnut-sized balls. Place on parchment paper and chill until serving.

Tip: Body heat melts chocolate, so work fast and keep hands damp.

Recipe FAQ

Why won't it hold shape?
It's likely too warm. The chocolate and butter need to firm up in the fridge to be moldable.
Can I use coconut milk instead of cream?
Yes, but heavy cream makes it more like a truffle.

Ingredients

  • 7 oz Desiccated Coconut
  • 1/2 cup Heavy Cream (min. 30%)
  • 3.5 oz Sugar
  • 1/2 stick Butter (unsalted)
  • 5 oz Dark Chocolate (min. 50%)
  • 1 tsp Vanilla Extract
  • 1/4 cup Milk
  • 1 pinch Salt