The Sweetest Sourdough: Coconut Raffaello Bread

White chocolate, toasted coconut, and whole truffle surprises tucked inside an artisanal sourdough loaf.

Every sourdough baker reaches a turning point in their bread-making journey. You master the classic country loaf, you conquer the jalapeño-cheddar inclusion, and then you look at your bubbling starter and think: “How far can I take this?”

This week, my crave-meter went completely off the rails. I wasn’t in the mood for an earthy, savory slice dipped in olive oil. I wanted luxury. I wanted tropical sweetness. I wanted… a Coconut Raffaello Truffle in bread form.

If you’ve ever unwrapped one of those delicate white, coconut-dusted confection balls and hit that creamy, white-chocolate-and-almond center, you know exactly the vibe we’re chasing here. Now, wrap that entire experience inside a wild-fermented, bubbly, chewy sourdough crust. It sounds completely unhinged—and I am delighted to report that it is pure magic.

What Makes This Loaf Unforgettable?

1. The Custom Cream Base: We blend melted white chocolate, coconut milk, and milk powder into a silky spread that chills into pure truffle-like bliss.
2. Coconut-Enriched Hydration: By mixing coconut milk directly into the dough water, every bite of crumb carries a subtle, tropical fragrance.
3. The Truffle Surprise: Whole Raffaello chocolates tucked into the lamination fold melt into gooey, sweet pockets of almond cream as it bakes in the Dutch oven.

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Coconut Raffaello Sourdough

Created by Sue Mun

Makes One, Sourdough Boule

Ingredients:

Coconut Raffaelo Cream:

• 150 g of white chocolate, melted
• 100g coconut milk
• 50g desiccated coconut (finely grated coconut flakes)
• 15g dried milk powder 

Coconut Sourdough:

• 100g ripe sourdough starter
• 190g water
• 135g coconut milk
• 27g sugar
• 450g bread flour
• 9g salt

Inclusions:

• 1/2 cup of the coconut Raffaello cream from above
• 1/3 cup sweetened coconut flakes
• 1/4 cup sliced almonds
• 6-7 Raffaello chocolates, unwrapped

Instructions:

1. In a large glass or ceramic bowl, mix together the warm water, coconut milk, and the ripe sourdough starter.
2. Add in the sugar, bread flour, and salt and mix until a shaggy dough forms.
3. Cover and rest for 1 hour.
   1. Stretch and fold #1. Using wet hands, stretch the dough into itself about 8 times or until gluten develops. The dough will be very sticky but will come together as you perform your stretch and folds. Cover and rest for 30 minutes.
   2. Stretch and fold #2. Using wet hands, stretch and fold the dough into itself until it can not stretch anymore. Cover and rest for 30 minutes.
   3. Stretch and fold #3. Repeat the steps from above. Cover and rest for 30 minutes. 
   4. Stretch and fold #4. Repeat the steps from above. This is optional but during this step, you can add in about 3 tbsp of the sweetened coconut flakes and fold it in. Or wait to add in the inclusions during lamination. Cover the dough and rest for 30 minutes.
4. Cover and bulk ferment for 6-10 hours. Or until the dough has doubled in size and the dough peels away the sides of the bowl easily. If not, continue to proof longer. While you wait, make the coconut Raffaello cream.

Make the Coconut Raffaelo Cream:

1. To a blender, add in the melted white chocolate, coconut milk, sweetened coconut flakes, and the dried milk powder. Blend until smooth. Cover and place in the fridge to firm up.

Shape the Dough:

1. Flip the dough over and gently stretch to a long rectangle.
2. Gently spread the coconut Raffaello cream on top of the laid out dough. Sprinkle on top some of the sweetened coconut flakes, Raffaello chocolates, and almonds on top.
3. Then gently make a book fold and then add more inclusions in a single line on top of the dough if you have any more inclusions left. Gently roll up the dough into a tight ball. If the dough feels too delicate, there is no need to do the candy-cane motion to create more tension to the dough. Since there is so much filling, you do not want to risk tearing the dough.
4. Dust with rice flour and place into banneton bread mold. 
5. Gently pull the edges of the round into the center of the dough. Just so it adds tension to the dough and helps improve oven spring when it bakes. 
6. Cover and proof in the fridge overnight (8-10 hours)

The Bake:

1. Preheat oven to 450F and place dutch oven in the oven to also preheat. 
2. Flip onto silpat or parchment and gently score the top of the dough using a lame knife.
3. Carefully place the sourdough into your hot Dutch oven. Cover with the lid. 
4. Bake at 450F for 30 minutes with the lid covered.
5. Lower the oven to 425F. Uncover the lid and bake again for 10-14 more minutes. Or until the internal temp is above 190F.
6. Cool completely on a wire rack before cutting and serving. 

Sue Mun