White Chocolate Coconut and Hibiscus Flower Truffles

by Zarina
White Chocolate Coconut and Hibiscus Flower Truffles

These were little bites of heaven, so creamy on the inside with a tart, cranberry-like flavor of the hibiscus flower and a gorgeous coconut coating. The combination worked so well together.. just dreamy. 

SACO Superfoods is a small family business based in the UK, run by Frank & Lucia. They source their highest quality superfood products from West Africa and help local small-scale producers lead better lives.  They sell several products, all with incredible health benefits, which I am so excited to promote, and recipe developer.  I love partnering with brands like this, 100% natural, 100% ethical, and who want to create an impact and give back.

Do you know the amazing properties of the hibiscus flowers besides being rich in vitamin C?  It’s absolutely packed with antioxidants, known to help lower blood pressure and blood fat levels and boost liver health and promote weight loss.  There has even been evidence that the hibiscus flower contains compounds that may help prevent cancer too.

White Chocolate Coconut and Hibiscus Flower Truffles

White Chocolate Coconut and Hibiscus Flower Truffles

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 200g White chocolate coarsely chopped
  • 60ml Double cream
  • 2 tbsps Butter
  • ½ tsp Vanilla extract
  • 60g Shredded coconut unsweetened
  • 4 tbsps Hibiscus flower dried – chopped really fine


  1. Melt chocolate, cream, and butter in a bowl in the microwave in 20-second intervals, stirring between each interval until melted
  2. Stir in 25g of the shredded coconut and vanilla extract
  3. Set aside and wait a few minutes until the mixture cools slightly so when you add hibiscus flowers, the white chocolate does not turn pink, mix until incorporated
  4. Refrigerate for 4 hours until mixture is firm
  5. Place remaining shredded coconut in a bowl 
  6. Take the chocolate mixture out of the fridge and form tiny balls with your hands.
  7. Roll each ball in coconut and place on a tray in the fridge until firm
  8. Store in an airtight container in the fridge for up to 1 week
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