Put a twist on your normal ice cream cone and make these Coconut Candy Ice Cream Cones filled with Chocolate Ganache! They're a great summer treat that will have your taste-buds going wild!
A reader inspired me to make these Coconut Candy Ice Cream Cones filled with Chocolate Ganache.
At the end of every post, I encourage you to send me pictures whenever you create something inspired by me so I can share your pictures in my Reader's Gallery. It's only natural that some of your creations would inspire me too.
Last Valentine's Day I shared a recipe for Pink Ombre Creamy Coconut Hearts and my reader, Barb, made a batch for her friend's birthday. She had some left over candy and decided to just scoop it into balls, and freeze it for later. When she took the candy out of the freezer, her son commented that they looked like scoops of strawberry ice cream.
Barb, being the creative gal that she is, grabbed some mini ice cream cones, dipped them in a bit of chocolate then topped them with her scoops of pretty pink coconut candy. She later made another batch which she dipped in more chocolate and tossed on some colorful sprinkles.
Then, happily for me, she sent me some pictures of her creations. I immediately knew I wanted to make a batch of my own.
I took Barbs original concept and changed it up just a bit.
I filled my mini cones with chocolate ganache to add a rich balance of flavor. I loved the look of the strawberry "ice cream" but thought it would be fun to make a variety of colors so it would look like I had mint chip, cookie dough, vanilla, and chocolate ice cream cones too.
These summertime treats turned out so great, thanks to Barb's wonderful idea.
Now I know many of you aren't coconut fans, and I have a quick fix for you. Instead of topping your cones with scoops of the coconut candy, you can use vanilla fudge, chocolate fudge, cookies and cream fudge, or even peanut butter fudge instead.
How to make Coconut Candy Ice Cream Cones filled with Chocolate Ganache
You can make this either in a double boiler or in the microwave.I like to use the double boiler method.
Set a pot filled with about an inch of water on the stove top and heat it over low heat.
Pour the cream of coconut into the double boiler bowl. Stir it until well blended. Stir in white chocolate chips. Set bowl over the pot and heat, stirring occasionally, until the white chocolate is melted.
Microwave method, stir cream of coconut and white chocolate together in a microwave safe bowl. Heat on medium power for 30 second increments, allowing the bowl to sit in the microwave for a minute then stirring after each until melted.
Remove from heat and stir in coconut. This mixture will get very thick, so use a sturdy spoon or spatula.
Make chocolate ganache:
Pour the semi sweet chocolate and heavy whipping cream into a small microwave safe bowl. Heat it in the microwave for 30 seconds. Let it sit in microwave for 2 minutes, then remove and stir. If the chocolate is not completely melted, heat it for 10 second increments, stirring after each until melted.
Pour chocolate ganache into a squeeze bottle. Fill 16 mini ice cream cones about ⅔ full of ganache. Fill the rest of the cone with creamy coconut candy.
Scoop about a heaping tablespoonful of the creamy coconut candy and set it on top of the cone.
If you want a variety of colors, then stir some food coloring (or cocoa powder for a chocolate "ice cream") into the coconut candy. Add mini chocolate chips, if you want mint chocolate chip or cookie dough "ice cream."
Mini cake cones filled with chocolate ganache and topped with creamy coconut candy. These little treats look just like ice cream cones and are fun to serve at your summer parties.
- 1 15 oz. can Cream of Coconut
- 10.5 ounces white chocolate chips
- 10 ounces unsweetened coconut
- food coloring
- optional: mini chocolate chips and cocoa powder
- 4 ounces semi sweet chocolate finely chopped
- ¼ cup heavy whipping cream
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Stir the cream of coconut, then add white chocolate chips to the top bowl of a double boiler.
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Fill the bottom double boiler pot with 1 inch of water. Put the bowl on top and heat over low heat.
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Stir occasionally until melted.
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Remove from heat and stir in coconut.
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Divide candy into small bowls and add food coloring, mini chocolate chips, or cocoa powder to make a variety of "ice cream flavors."
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Pour the semi-sweet chocolate and heavy whipping cream into a small microwave safe bowl. Heat it in the microwave for 30 seconds. Let it sit in microwave for 2 minutes, then remove and stir. If the chocolate is not completely melted, heat it for 10 second increments, stirring after each until melted.
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Pour the chocolate ganache into a squeeze bottle. Fill 16 mini ice cream cones about ⅔ full of ganache. Fill the rest of the cone with creamy coconut candy.
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Scoop about a heaping tablespoonful of the creamy coconut candy and set it on top of the cone.
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Store in an airtight container for up to a week.
Store your ice cream cones in an airtight container at room temperature for up to a week.
More Creamy Coconut Candy Recipe Ideas
Pink Ombre Creamy Coconut Hearts
Red, White, and Blue Striped Creamy Coconut Stars
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Melinda says
they are adorable
Michelle Clausen says
I love how cute (and real) these look, love the colors!!
beth says
Thanks, Georgia. They are some of my favorite flavor combinations too.
Julie Murphy says
These are cute and I love the different colors so they look like mint n' chip, strawberry and the other flavors!! Pinning!
Julie@ Sweet and Spicy Monkey
beth says
Thanks Julie =) I appreciate the pin.
Karen @ Sugartown Sweets says
So cute and sweet! Love both yours and Barb's versions. What a fun idea!
beth says
I was so excited when Barb shared this idea with me. I've been eating my cones all week, and love the chocolate ganache and coconut combo.
The Partiologist says
I love coconut and having a coconut topped ice cream cone is, well TOPS! When I was a kid (umm, still am) I would always add extra chocolate to the bottom of the cone - my favorite part!
beth says
Having chocolate ganache in the bottom of these cones really makes them taste amazing. I can't quit eating them.