Toasted Coconut Cannabis Truffles Recipe

This Toasted Coconut Cannabis Truffles recipe combines sweet coconut, condensed milk, semisweet chocolate, and a crisp golden coconut coating in an indulgent bite-sized dessert. Featured on Cook the Books: Celebrity Edition Season 3, these easy truffles prepared by host Shahir Massoud can be made as an adult-use infused treat or as a 0 mg virgin dessert.

The Inspiration

The original cookbook includes both cannabis-infused and non-infused options. The virgin version contains no cannabis and can be served as an ordinary chocolate-coconut dessert. The infused version is intended only for informed adults of legal age and should be prepared using legally purchased, clearly labelled cannabis coconut oil.

These Toasted Coconut Cannabis Truffles come directly from Snoop Dogg’s Treats to Eat and are featured on Cook the Books: Celebrity Edition Season 3 with host Shahir Massoud. The recipe reflects the cookbook’s playful approach to desserts by transforming familiar chocolate-coconut flavours into an optional adult-use confection.

Because cannabis oils can vary substantially in concentration, the actual amount of THC in each truffle must be calculated using the verified potency on the product label. The cookbook’s dosage descriptions are estimates and only apply if the strength of the oil and the portion sizes match the original preparation.

Ingredients

5 ½ cups (440 g) unsweetened shredded coconut
One 14 oz (420 ml) can sweetened condensed milk
4 tsp Cannabis Coconut oil
2 tbsp confectioners’ sugar
3 cups (540 g) semisweet chocolate chips
½ tsp kosher salt

Note:

Dosage per serving: feelin’ good (5 to 6 mg THC); for sky high (10 to 12 mg) use 8 tsp cannabis coconut oil
For virgin (0 mg) skip cannabis coconut oil

Method

Preheat the oven to 325F (165C). line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, mix together 3 cups (240 g) of the shredded coconut, the sweetened condensed milk, and the cannabis coconut oil. With wet hands, roll the mixture, 1 tbsp at a time, into 24 balls and place them on one of the prepared baking sheets. Chill for 1 hour.
Spread the remaining 2 ½ (200 g) of shredded coconut evenly on the other prepared baking sheet and toast it until golden brown, about 5 minutes. Cool to room temperature, transfer to a small bowl, soft in the confectioners’ sugar, and mix until fully combined.
In a heavy-walled, medium saucepan over medium0low heat, me, melt the chocolate chips and salt together, stirring, until smooth, 3 to 4 minutes. Working one at a time, use a fork or toothpick to dip the truffles in the chocolate, tilting to coat fully.
Roll each truffle in the toasted coconut and return it to the baking sheet. Chill to set the chocolate, 30 minutes more. The truffles will last in an airtight container in the refrigerator for up to 1 week.

Serving Suggestions

Serve Toasted Coconut Cannabis Truffles chilled or allow them to stand briefly at room temperature so the chocolate softens slightly. Arrange the truffles in individual paper candy cups to create a polished presentation and prevent the chocolate coating from marking the serving platter.

For the 0 mg virgin version, the truffles can be served at birthdays, family celebrations, bake sales, or holiday dessert exchanges. Their golden coconut coating and bite-sized format make them attractive without requiring complicated decoration.

If serving the infused preparation, present it on a completely separate and clearly labelled platter. Inform every adult guest of the estimated THC content and establish that one truffle represents one serving. Never place infused and virgin truffles beside one another without unmistakable labels because they will look nearly identical.

Final Thoughts

This Toasted Coconut Cannabis Truffles recipe combines chewy coconut centres, smooth semisweet chocolate, and a crisp golden coating in one irresistible bite. Sweetened condensed milk creates richness, while kosher salt balances the sweetness and enhances the chocolate flavour.

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