Ube Coconut Truffles creates a fudgy truffle with coconut, white chocolate and ube (or purple yam) and is made easily in the microwave.
Ube Coconut Truffles
By Sue Lau | Palatable Pastime
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Ube Coconut Truffles is my recipe of the day for the one-day blogging event called Candy and Fudge Favorites.
Lots of bloggers are sharing their recipes for the holiday season today. For my selection I chose to post Ube Coconut Truffles, which I came up with playing around with a can of Ube Condensed Milk. They turned out to be perfectly purple and delicious!
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Jans Ube Condensed Milk
I used this type of condensed milk in the recipe. There might be other brands. Besides Amazon, you might be able to procure these at Asian markets. You will know what’s available to you, but at least you aren’t without a source here.
What is Ube?
Ube is a type of purple yam common in the Phillipines. In this case, it comes already processed and canned so you don’t have to mess with it. It looks like a very deep purple condensed milk. The flavor is very sweet just as condensed milk is. And it has just a hint of sweet potato/pumpkin to it but not overly so.
The color is amazing. Girls who are into unicorn foods will love this.
What do Ube Truffles taste like?
These truffles have the texture of a slightly soft fudge so keep them chilled so they hold a perfect round shape. I put mine into paper candy cups. They do taste mostly of coconut, similar to a macaroon but not baked. If you dig coconut you will adore these.
Welcome to #CandyFudgeFavorites Day hosted by Jennifer from Take Two Tapas! It’s the holidays and we are celebrating the holiday tradition of making candy and fudge!
Join me and my fellow bloggers as we share our favorite holiday candy and fudge recipes today. I know you will see some old favorites and I hope you find some new ones!
- Rocky Road Fudge from Jennifer at Take Two Tapas
- Crockpot Peanut Clusters from Jennifer at Take Two Tapas
- Chocolate Orange Fudge from Michaela at An Affair From The Heart
- Champagne Truffles from Kathleen at The Fresh Cooky
- Candied Bacon from Kathy from Lemon Blossoms
- Slow Cooker Fudge from Ashley at Cheese Curd In Paradise
- 3-Ingredient Chocolate Almond Fudge from Julie at Hostess at Heart
- Rocky Road Clusters from Kathryn at Kathryn’s Kitchen Blog
- Sponge Candy from Inger at Art of Natural Living
- Bourbon Bacon Buckeyes from Terri at Our Good Life
- Honeycomb Candy from Jennifer at Jen Around the World
- Haystacks from Ellen at Family Around the Table
- Peppermint Pretzels from Rebecca at Devour Dinner
- Chocolate Almond Cranberry Clusters from Nicole at Daily Dish Recipes
- Turtle Fudge from Heather at Hezzi-D’s Books and Cooks
- Ube Coconut Truffles from Sue at Palatable Pastime
- Christmas Gum Drop Nougat Candy from Amy at Savory Moments
- Coconut Balls from Sheila at Life Love and Good Food
- Milk Chocolate Fudge from Radha at Magical Ingredients
Ube Coconut Truffles
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Ube Coconut Truffles
Ube Coconut Truffles
Equipment
- 8" glass baking dish and parchment paper
Ingredients
- 13.4 ounce can Ube Condensed Milk
- 11 ounces white chocolate chips
- 7 ounce jar marshmallow creme
- 1 teaspoon vanilla extract
- 1-1/2 cups sweetened flaked coconut
- additional sweetened flaked coconut, (2-3 cups) or sifted powdered sugar (to coat) (amounts approximate)
Instructions
- Prepare an 8" square glass dish by lining with parchment paper with edges overhanging and greased with butter or sprayed with nonstick.
- Microwave white chocolate chips and condensed milk one minute.
- Stir in marshmallow creme and microwave one minute more.
- Add vanilla and coconut; pour into prepared glass dish, spread evenly, cool and chill (6 hours or overnight).
- Divide mixture into 42 pieces and roll into balls (I cut 6x7 and use that as a guide- a little bigger or smaller here or there is fine).
- Then roll truffles into more coconut or sifted powdered sugar (I prefer coconut) and chill until firm.
- Keep truffles refrigerated during storage.
Notes
Nutrition
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Love these, they are so beautiful, any time of the year!
These look great! Do you know if they freeze well? I plan to make a big batch in advance, freeze and thaw when they are ready to serve.
I’m not sure as I’ve never froze that kind of thing before.