White Chocolate, Blueberry & Toasted Coconut Truffles

White Chocolate, Blueberry and Coconut Truffles

Blueberries, toasted coconut flakes, white chocolate, crystallized ginger and macadamia nuts come together in these delectable truffles. My entry in the “Blueberries Meet Their Match” blogger recipe contest being held by the U.S. Highbush Blueberry Council.

The challenge was to use blueberries with coconut, balsamic vinegar, rosemary or bananas. Being I had six bags of shredded coconut (stocking up for Christmas baking) on hand it was an easy choice.

How I came up with this combination of flavors and the idea to make them into truffles is a complete and utter mystery. Sometimes the ideas come to me out of the blue, exactly like a lightning bolt from the sky. Sometimes they’re bad ideas and I dismiss them immediately, other times I take notes. This was an “other” time.

Truffles weren’t my first choice. I confess. There may have been a batch of blueberry bars using these very same flavors that didn’t make the cut. Everyone loved them but I just didn’t think they were good enough. . .

The thing I love most about these is how all the many flavors come together to make one delicious bite but at the same time there will be a solitary standout. You may taste the zinginess of the ginger in one bite while the next one is all about the macadamia nuts. One thing I do know is the subtle hint of blueberry permeates them through and through and the toasted coconut is a stand out.

Wish me luck.

Blueberry Coconut Truffles

White Chocolate, Blueberry & Toasted Coconut Truffles

Rating: 51

Prep Time: 45 minutes

Yield: about 34 truffles

 White Chocolate, Blueberry & Toasted Coconut Truffles

Blueberries, toasted coconut flakes, white chocolate, crystallized ginger and macadamia nuts come together in these delectable truffles.


3/4 cup unsweetened shredded organic coconut (I like Woodstock Farms )
2 cups frozen blueberries
1/4 cup light brown sugar (not packed)
a pinch or two of salt
2 teaspoons cornstarch
16 ounces white chocolate from a block or bars, chopped (I like *Callebaut )
2 tablespoons heavy cream, half & half or whole milk
1 tablespoon coconut oil, at room temperature
1/4 teaspoon ground ginger
1/4 cup minced crystallized ginger
1/2 cup chopped macadamia nuts
1/2 cup confectioners' sugar, plus a little more if needed, to roll the truffles in


  1. In a medium skillet set over medium heat toast the coconut until golden, stirring often. Remove from heat.
  2. In a medium sauce pan set over medium heat cook the blueberries with the brown sugar and a pinch or two of salt until they release their juices and start to soften, about 10 minutes, stirring often. Remove from heat and allow to cool until lukewarm. Use a hand blender to puree them right in the pan or add them to a food processor and pulse until mostly smooth.
  3. Meanwhile, put the macadamia nuts in a ziploc bag, place them on a cutting board and cover them with a kitchen towel. Pound them into fine crumbs using a meat mallet or small frying pan. Alternately you can use your food processor but I found this works better for such a small amount.
  4. Before you start the next step be sure you have everything lined up and ready to mix in because once you melt the chocolate you have to move quickly before it sets up.
  5. Pour the blueberries back in the pan over medium heat, once it starts to boil stir in the cornstarch. Continue cooking about 3 more minutes, stirring often until the blueberries thicken. Remove from heat and stir in the ground ginger and crystallized ginger. Cover with a lid to keep warm.
  6. Meanwhile, set aside 1/3 cup of the chocolate and melt the rest with the milk over a double boiler or in a large microwave safe bowl using the chocolate setting. If microwaving check every 20 seconds - white chocolate can easily scorch - and stir it. Once it's melted stir in the 1/3 cup of chocolate you set aside along with the coconut oil until it's smooth and creamy.
  7. Immediately mix in the blueberry mixture - the chocolate may start to thicken fast - add the coconut flakes and macadamia nuts. Combine well using a metal spoon to work it into the chocolate - it should be very thick at this point but still pretty soft.
  8. Once everything is combined allow to cool off for 10 minutes on the counter then refrigerate 15 minutes - no longer or it will harden too much.
  9. Scoop up slightly rounded tablespoons and pat into a rough-shaped ball (about 1-inch in size), using your fingers to pack it together and shape it. Set on a wire rack and repeat until all the mixture is used.
  10. Roll them in confectioners' sugar. Store tightly covered up to one week - these do not do well in the refrigerator because they harden up. For longer storage you can freeze them. If they do get too hard to eat you can microwave them for 5 seconds before eating.


*I use Callebaut White Chocolate Blocks. Look for it by the deli or near the artisan cheese section.

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved


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