Pink Ombre Creamy Coconut Hearts (makes 24)
1 (15 oz.) can Cream of Coconut
10.5 ounces white chocolate chips
10 ounces unsweetened coconut (do NOT use sweetened)
pink food coloring (I used Betty Crocker Neon Pink Gel)
double boiler (bowl set on top of a pot)
2 Petite 12 Cavity Silicone Heart Molds
Equally divide the light pink coconut among the 24 heart cavities, a heaping teaspoon in each. Press down in an even layer. Now, add a layer of the medium pink, then top with a layer of bright pink. Press down to compact the mixture and clean up any coconut that is sticking out around the edges of the hearts.
Freeze for 1 hour.
Un-mold hearts by turning mold upside down, pressing on the back side of the hearts, and allowing the coconut candies to fall out.
Store in an airtight container for up to 10 days. Freeze, to keep longer.
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Items used to create this project that are available on Amazon.com (commission earned for sales)
Prize Pack from Wilton. Enter, here.
More Valentine’s Day Candies