Matcha Coconut Truffles

Origin

Inspired by the Japanese tea ceremony, matcha has become a beloved ingredient around the world, particularly in modern sweets. Combining matcha with coconut, a staple in Southeast Asian desserts, creates a harmonious blend of cultures reflecting globalization on a plate.

Ingredients

• 150 gsweetened shredded coconut
• 1 cansweetened condensed milk
• 2 tbspmatcha green tea powder
• 1 tspvanilla extract
• 2 tbspcoconut oil

Instructions

1. 01

   Step 1: In a medium bowl, combine 150g of sweetened shredded coconut, 1 can of sweetened condensed milk, 2 tbsp of matcha green tea powder, and 1 tsp of vanilla extract. Mix thoroughly until evenly combined, ensuring the matcha is fully incorporated, which will deepen its flavor as it melds with the coconut.

2. 02

   Step 2: Using your hands, form the mixture into small balls about 25g each. The warmth of your hands will help bind the mixture as you roll it, creating a smooth exterior.

3. 03

   Step 3: Place the formed truffles on a plate lined with parchment paper and chill in the refrigerator for at least 30 minutes. Chilling helps the truffles firm up, making them easier to handle and enhancing their texture.

4. 04

   Step 4: Meanwhile, melt 2 tbsp of coconut oil in a small saucepan over low heat. Once melted, dip each truffle in the oil for a glossy finish, then roll in additional shredded coconut if desired for a decorative touch.

5. 05

   Step 5: Allow the excess oil to drip off and return the truffles to the parchment-lined plate. Chill again for 10 minutes to set before serving.

Chef's notes

• If the mixture is too wet to form into balls, add a little more shredded coconut to absorb moisture.
• For a dairy-free option, use coconut milk instead of sweetened condensed milk, but the texture will be slightly different.