Give your taste buds a vacation with these Pink Ombre Creamy Coconut Hearts and embrace your tropical side. The colors will catch anyone’s eye and they won’t be disappointed when they pop one of these treats in.
For all of you coconut lovers out there, today’s Valentine’s Day recipe is for you.
I know that sadly excludes many of you, but for those of you who do enjoy coconut, you’re gonna love these Pink Ombre Creamy Coconut Hearts. They are unusually creamy and chewy at the same time and are bursting with coconut flavor.
With the popularity of pink ombre Valentine’s Day desserts I thought it would be fun to revisit this candy recipe that I first made a few years ago for the 4th of July in the form of Red, White, and Blue Creamy Coconut Stars. Being coconut is one of those things people either love or hate, I was surprised at how well this recipe went over with my readers.
Some of the appeal has to come from the fact that these candies require a whopping 3 ingredients: cream of coconut, white chocolate, and unsweetened coconut. You can find cream of coconut in the liquor department in your grocery stores. It is used to make piña coladas. If you’ve never used it, don’t be surprised when you open the can. You will find a thick mass on top, and liquid underneath. You just have to stir the two together.
I recently discovered cream of coconut in a squeeze bottle by Coco Real. It comes out completely mixed. I don’t know how it doesn’t separate, but I love that it doesn’t. It is easy to use and tastes great. If you use it, just measure out 15 ounces, about 2 cups for this recipe.
When I went to make this recipe, I didn’t have quite enough left in my squeeze bottle, so I used a can of Cocoa Lopez Cream of Coconut. Its the only brand my grocery store carries, and it’s really good too.
To make these really rich and creamy, be sure to use real white chocolate chips, made with cocoa butter, not those that have hydrogenated palm kernal oil.
Oh, and use unsweetened coconut. If you use sweetened, I’m pretty sure that even those of you with a wicked sweet tooth, like myself, will find them to be too sweet.
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
Pour the cream of coconut into the top bowl of your double boiler. Stir it until well blended. Stir in white chocolate chips. Set bowl over a pot filled with an inch of water. Heat over low heat, stirring often, until melted.
Remove from heat and stir in coconut. This mixture will get very thick, so use a sturdy spoon or spatula.
Divide mixture into three bowls. Color one bowl bright pink. Color a second bowl very light pink. Color the third a medium shade of pink.
Refrigerate for 15 minutes.
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.
Items used to create this project that are available on Amazon.com (commission earned for sales)
Don’t forget to enter to win a Valentine’s Day
Prize Pack from Wilton. Enter, here.
More Valentine’s Day Candies
from Hungry Happenings