Coconut Candy

This Coconut Candy recipe is a delightful no-bake treat that’s fit for the holiday season. It’s fun to make and even more fun to enjoy with family and friends.

Prep Time15

Chill Time2

Total Time2 15

Servings:

Calories: 124kcal

Author: Karin and Ken

Ingredients

14 oz 396g sweetened condensed milk, divided (see notes)
2 cups 9oz, 260g powdered sugar, divided
2 teaspoons vanilla extract divided
½ teaspoon red food colouring
4 cups 14oz, 400g unsweetened, desiccated coconut, divided

Instructions

Line a 9x9 pan with parchment paper.
Grab 2 mixing bowls and divide the sweetened condensed milk evenly between the two bowls.
Add 1 teaspoon of vanilla extract to each bowl and add the food colouring to 1 of the bowls. Stir to combine them.
Add 1 cup of powdered sugar to each bowl. Stir each bowl thoroughly. You’ll end up with one bowl of pinkish glaze and one bowl of white glaze.
Add 2 cups of desiccated coconut to each bowl. Stir to thoroughly mix together. It will be very, very thick.
Press the white mixture into the bottom of your prepared pan. If you wet your fingertips with a little bit of water, the mixture should be easy to press down without it sticking to your hands. Try to keep the layer as even as possible.
Press the pink layer over the white evenly just as you did before.
Pop the mixture into the fridge for at least 2 hours but up to overnight. Once the pan has chilled, remove the Coconut Candy from the pan and cut into small squares. Enjoy!

Video

Notes

If the coconut candy is sticking to the parchment paper, sprinkle some powdered sugar on it so the candy releases better.
When storing the leftovers, place a wax paper layer between the pieces to keep them from sticking together.
Allow it plenty of time to chill and set in the fridge, or the coconut candy will be very sticky.

Nutrition