Neapolitan Coconut Candy
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.
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.