Neapolitan Coconut Candy Recipe

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I love food and I love something sweet. When I first discovered coconut, I was a little bit unsure about the idea of a coconut candy recipe. Making coconut candy seems like a daunting task, and it’s not one that I would usually take on. Neapolitan coconut candy is a slightly sweet and intensely delicious candy made with coconut and chocolate. There are many variations of this candy, such as dark and sweetened, it’s easy to make and delicious.

Maybe you’ve never made coconut candy before, or maybe you’ve already tried several of the classics like coconut milk chocolate bars, but you want to make something new. Below, we share a simple recipe for Neapolitan Coconut Candy! I made them using the Non-Pareils mix just because I had some on hand.

Coconut candy recipes are highly sought after because these desserts are so popular. Children typically eat them as snacks or as desserts. If you like sweets, then you have probably heard of Neapolitan coconut candy. Desserts like this one are perfect for holiday celebrations as well as other times of the year.

How To Make Neapolitan Coconut Candy

The Neapolitan coconut candy recipe is easy to make, and it only takes about 40-50 minutes. It’s a good idea to make this if you want something sweet but not overly sweet. It’s also incredibly tasty. It’s a great way to use up any of the coconut milk you have. After collecting all the ingredients let’s start making a yummy Neapolitan coconut candy recipe.

Ingredients

White chocolate bars, 12 ounces
Milk chocolate (melted). 1 Ounce
Sweetened condensed milk, 1 can or 14 ounces
Unsalted butter, 3 tablespoons
Vanilla extract, 1 teaspoon
Coarse salt, ½ teaspoon
Unsweetened coconut flakes (shredded), 1/4th cup
Sweetened coconut flakes (shredded), 1/3rd cup
Gel-paste food coloring (pink or red), 2 or 3 drops
Plastic wrap
Aluminum foils
Parchment paper

Instructions

Step 1

Using plastic wrap to line an 8-inch square cake pan. Make sure there are about 2 inches of overhang on all sides.

Step 2

Into a medium pot, add butter, white chocolate, sweetened condensed milk, vanilla extract, and coarse salt on medium heat. Gently melt the ingredients while stirring.

Step 3

When the mixture is cooled, remove it from heat and allow it to cool for a few minutes. Add blended sweetened and unsweetened coconuts to the pot. Distribute the mixture among three bowls.

Step 4

Combine milk chocolate and food coloring into a bowl. Mix until smooth. Keep the third bowl plain.

Step 5

Using a spoon, spread the milk chocolate mixture on top of the cake pan. Apply the Neopolitan coconut mixture to the top and bottom. Add food coloring to the top. For a candy-like texture, you should refrigerate the dish for at least 3-4 hours or overnight.

Step 6

Take the dish out of the fridge and unmold the candy block by throwing away the overhang. Cut it into slices. You should slice it at a width of one-fourth of an inch and a length of one or half an inch.

Step 7

Wrap the bars in parchment paper and store them in a glass candy jar. Keep them refrigerated for up to a week.

Also Read: Delicious Magical Butter Gummies Recipe

Neapolitan Coconut Candy

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Prep Time 30

Cook Time 20

Course Dessert

Cuisine American, Italian

Servings

Ingredients

12 oz White chocolate bars
1 oz Milk chocolate melted
1 can Sweetened condensed milk 14 ounces
3 tbsp Unsalted butter
1 tsp Vanilla extract
½ tsp Coarse salt
1/4 cup Unsweetened coconut flakes shredded
1/3 cup Sweetened coconut flakes shredded
2 -3 drops Gel-paste food coloring pink or red
Plastic wrap
Aluminum foils
Parchment paper

Instructions

Using plastic wrap to line an 8-inch square cake pan. Make sure there are about 2 inches of overhang on all sides.
Into a medium pot, add butter, white chocolate, sweetened condensed milk, vanilla extract, and coarse salt on medium heat. Gently melt the ingredients while stirring.
When the mixture is cooled, remove it from heat and allow it to cool for a few minutes. Add blended sweetened and unsweetened coconuts to the pot. Distribute the mixture among three bowls.
Combine milk chocolate and food coloring into a bowl. Mix until smooth. Keep the third bowl plain.
Using a spoon, spread the milk chocolate mixture on top of the cake pan. Apply the Neopolitan coconut mixture to the top and bottom. Add food coloring to the top. For a candy-like texture, you should refrigerate the dish for at least 3-4 hours or overnight.
Take the dish out of the fridge and unmold the candy block by throwing away the overhang. Cut it into slices. You should slice it at a width of one-fourth of an inch and a length of one or half an inch.
Wrap the bars in parchment paper and store them in a glass candy jar. Keep them refrigerated for up to a week.