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20 truffles or 10 servings, 2 truffles (35 g) each
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Place coconut in resealable plastic bag; seal bag. Add 1 to 2 drops each of red and yellow food colouring; close bag and shake until coconut is evenly tinted.
Use a toothpick to dip the truffle into melted white chocolate; shake off excess chocolate then place truffle on waxed paper. This may leave just a small hole on top that can be covered with a tiny dab of chocolate.
Dessert can be part of a balanced diet but remember to keep tabs on portions.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.