If you’re looking for a pretty, no-bake treat that tastes as good as they look, then these raspberry & coconut truffle pops are the perfect choice. Made with creamy condensed milk, coconut, and raspberry reduction, they are an easy but impactful sweet treat. Rolled into bite-sized balls, dipped in blush pink chocolate, and finished with delicate sprinkles and ribbon, these truffle pops are perfect for afternoon tea, gifts, baby showers, or special occasions. Easily customisable (simply change the chocolate colour and the ribbon), they’re a do-ahead winner you’ll get asked to make again and again.
Why You’ll Love These Raspberry & Coconut Truffle Pops
- Perfect balance of flavours – The addition of raspberry reduction helps balance the sweetness from the condensed milk and the white chocolate.
- Beautifully giftable – With their blush pink coating, sprinkles, and ribbon detail, they make stunning edible gifts or party favours.
- Make-ahead friendly – Great for prepping in advance for parties, celebrations, or events.
- Customisable – Change the colours, sprinkles, or decorations to suit any theme or occasion. You can also serve these as truffles without the sticks or ribbon.
More great Afternoon Tea recipes to make
Chicken Waldorf Finger Sandwiches
Raspberry, Lemon & Almond Cake
How to make Raspberry & Coconut Truffle Pops
Line a large tray with baking paper then set aside (make sure the tray with fit in your fridge).
Put the raspberries in a small saucepan together with the water and caster sugar. Place on a low heat and bring to a simmer, stirring and breaking up the raspberries once to start to soften. Leave to cook for 10 minutes, stirring every now and again then remove from the heat.
Strain the reduction into a bowl then set aside.
Mix the condensed milk and the coconut together in a large bowl. Add the reduction and stir until combined.
Carefully add one small drop of oil-based colouring (I’ve used ColourMill Raspberry) and mix again – it should be a pretty shade of pink although you can go deeper if you prefer.
Roll the truffles
Take a small icecream scoop (4cm diameter) or a dessert spoon and roll small balls of mixture with your hands. Place each ball on the tray. Check that all the balls are the same size.
TIP: Wash your hands every 4 or 5 balls. It will make them easier to roll.
Refrigerate
Place the tray of balls in the fridge uncovered for a minimum of 1 hour.
Coat with the chocolate
Remove the balls from the fridge and leave them on your bench while you melt the chocolate.
Measure the sprinkles into a dish and set aside.
Place the white chocolate melts in a microwave safe bowl and heat on HIGH power in 30 second bursts, stirring well between each burst, until fully melted.
Take a toothpick and add a very small amount of the raspberry colouring to the chocolate and stir well.
Take a lollipop stick and dip the end into the melted chocolate then insert it into the ball about three-quarters of the way through. Repeat with remaining balls.
Dip the balls
Check that the chocolate has set around to the top of the ball.
Place the bowl with the melted chocolate back into the microwave and heat for 15 seconds. Stir to distribute the heat evenly.
Take a pop and dip it into the melted chocolate – allow any excess to drain off back into the bowl. Place on the tray with the stick in the upright position then add a few white sprinkles around the top near the stick. Repeat with the remaining pops. TIP: Take your time, you can always re-heat the chocolate for another 10 seconds if it starts to thicken up.
Leave the truffle pops on your bench to set before adding the ribbon, or you can store and add the ribbon later. See instructions below.
Add the ribbon
Cut 24cm lengths of satin ribbon. Take one pop and tie a bow at the top then slide it down to where the stick meets the chocolate. Trim if required. Repeat with remaining pops.
To store
Line two large airtight containers with baking paper. Lay the pops on their side taking care not to knock the sprinkles off! Store in the refrigerator for up to 1 week.
FAQs about Raspberry & Coconut Truffle Pops
Can I use frozen raspberries instead of fresh?
Yes, absolutely. Just make sure they’re fully defrosted before cooking. Frozen raspberries work just as well and are a great option when fresh berries aren’t in season.
Why do I need to strain the raspberry reduction?
Straining removes the seeds and gives you a smooth, vibrant raspberry flavour throughout the truffles.
Can I skip the raspberry reduction?
You can, but it will make the truffles much sweeter. The raspberry helps balance the richness of the condensed milk and chocolate, so it’s highly recommended.
My mixture feels too soft to roll—what should I do?
If the mixture is too soft, pop it in the fridge for 20–30 minutes to firm up before rolling. This will make shaping much easier.
Why do I need to chill the truffle balls before dipping?
Chilling helps the truffles hold their shape and prevents them from falling apart when dipped in the warm chocolate.
Can I use a different type of chocolate for coating?
Yes! You can use milk, dark, or coloured chocolate melts. White chocolate is ideal for colouring, but feel free to customise based on your theme or taste.
What’s the best way to colour the chocolate?
Use an oil-based food colouring (like Colour Mill) to avoid the chocolate seizing. Add a tiny amount at a time and mix well until you reach your desired shade.
Why do I dip the stick in chocolate before inserting it?
This acts like a “glue” and helps secure the stick inside the truffle so it doesn’t fall off when dipping.
Can I make these ahead of time?
Yes, they’re perfect for making ahead. You can prepare them up to a week in advance and store them in an airtight container in the fridge.
How should I store the truffle pops?
Store them in airtight containers lined with baking paper in the fridge for up to 1 week. Lay them on their side to protect the sprinkles.
Can I freeze truffle pops?
Freezing isn’t recommended, as it can affect the texture of the coconut filling and cause the chocolate coating to crack or bloom.
Can I customise the decorations?
Definitely! You can change the chocolate colour, sprinkles, and ribbon to suit any occasion—baby showers, birthdays, weddings, or holidays.
How wide should the ribbon be?
Aim for a ribbon no wider than 1cm. The one I used was 9mm.
Do I have to use lollypop sticks?
No—you can also serve these as simple truffle balls without sticks if you prefer a more classic look.
How do I keep the chocolate smooth while dipping?
Work in batches and reheat the chocolate in short bursts (10–15 seconds) if it starts to thicken. Stir well each time to keep it smooth and glossy.
Equipment
- Digital scales
- 25 lollipop sticks
- Small saucepan
- Small icecream scoop 4cm diameter
- Medium mesh strainger
- Measuring spoons
- Large tray
- Baking paper
- Large bowl and medium bowls
- Mixing spoon
- Microwave safe bowl
- Ruler
- Scissors
Raspberry & Coconut Truffle Pops
25
servings30
minutes60
minutesEquipment (see post for the full list)
Small icecream scoop 4cm diameter
Large microwave safe bowl
Small saucepan
Creamy, sweet coconut combined with delicious raspberry reduction, these pops are coated in a blush pink chocolate shell and finished with delicate sprinkles and bow for a beautifully polished look.
Keep the screen of your device on
Ingredients
- Raspberry & Coconut Truffle Balls
125 g 125 fresh or frozen raspberries (defrost before using)
2 tbsp 2 water
1 tsp 1 caster sugar
395 g 395 tin of condensed milk
250 g 250 desiccated coconut
1 1 drop Colour Mill brand ‘Raspberry’ colouring plus extra for the chocolate
450 g 450 white chocolate melts
- Decoration
25 25 Lollipop sticks
2 tsp 2 white sprinkles
6 6 metres pale pink satin ribbon
Directions
- How to make Raspberry & Coconut Truffle Pops
- Line a large tray with baking paper then set aside (make sure the tray with fit in your fridge).
- Put the raspberries in a small saucepan together with the water and caster sugar. Place on a low heat and bring to a simmer, stirring and breaking up the raspberries once to start to soften. Leave to cook for 10 minutes, stirring every now and again the remove from the heat.
- Strain the reduction into a bowl then set aside.
- Mix the condensed milk and the coconut together in a large bowl. Add the reduction and stir until combined.
- Add one small drop of oil-based colouring (I’ve used ColourMill Raspberry) and mix again – it should look a pretty shade of pink. Add a little more colour if you would prefer a deeper hue.
- Roll the truffles
- Take a mini icecream scoop (4cm diameter) or a dessert spoon and roll small balls of mixture with your hands. Place each ball on the tray. Check that all the balls are the same size.
- TIP: Wash your hands every 4 or 5 balls. It will make them easier to roll.
- Refrigerate
- Place the tray of balls in the fridge uncovered for a minimum of 1 hour.
- Coat with the chocolate
- Remove the balls from the fridge and leave them on your bench while you melt the chocolate.
- Measure the sprinkles into a dish and set aside.
- Place the white chocolate melts in a microwave safe bowl and heat on HIGH power in 30 second bursts, stirring well between each burst, until fully melted.
- Using a toothpick add a very small amount of the raspberry colouring to the chocolate and stir well.
- Insert the stick
- Take a lollipop stick and dip the end into the melted chocolate then insert it into the ball about three-quarters of the way through. Check it is straight. Repeat with remaining balls.
- Dip the balls
- Check that the chocolate has set around to the top of the ball.
- Place the bowl with the melted chocolate back into the microwave and heat for 10-15 seconds. Stir to distribute the heat evenly.
- Take a pop and dip it into the melted chocolate – allow any excess to drain off back into the bowl. Place on the tray with the stick in the upright position then add a few white sprinkles around the top near the stick. Repeat with the remaining pops. TIP: Take your time, you can always re-heat the chocolate for another 10 seconds if it starts to thicken up.
- Leave the truffle pops on your bench to set before adding the ribbon or you can store for later. See instructions below.
- Add the ribbon
- Cut 24cm lengths of satin ribbon. Take one pop and tie a bow at the top then slide it down to where the stick meets the chocolate. Trim if required. Repeat with remaining pops.
- To store
- Line two large airtight containers with baking paper. Lay the pops on their side taking care not to knock the sprinkles off! Store in the refrigerator for up to 1 week.
- To serve
- Serve immediately or remove from the fridge 30 minutes before serving.
See FAQs above for options and and tips.