Pink Ombre Creamy Coconut Hearts

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.

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Pink Ombre Creamy Coconut Hearts

Prep Time

20 mins

Total Time

20 mins

 

Use a couple of simple ingredients to make these yummy coconut cream hearts with pink ombre coloring for Valentine's Day

Course: Dessert

Cuisine: American

Keyword: coconut cream candy, pink ombre hearts

Servings: 24

Author: Beth

Ingredients

• 1 15 oz. can Cream of Coconut
• 10.5 ounces white chocolate chips
• 10 ounces unsweetened coconut
• pink food coloring

Instructions

1. Stir cream of coconut, then add white chocolate chips to the top bowl of a double boiler.
2. Fill bottom double boiler pot with 1 inch of water. Put bowl on top and heat over low heat.
3. Stir occasionally until melted.
4. Remove from heat and stir in coconut.
5. Divide into 3 bowls.
6. Color 1 batch bright pink, 1 batch medium pink, 1 batch light pink.
7. Spoon a teaspoonful of the light pink into 24 heart cavities. Press down into an even layer.
8. Top with a layer of medium pink then a layer of bright pink. Press to compress the hearts.
9. Freeze for 1 hour.
10. Un-mold.
11. Store in an airtight container for up to 10 days.

How to make Pink Ombre Creamy Coconut Hearts (makes 24)

Supplies Needed:

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.

More Valentine’s Day Candies

from Hungry Happenings

 Chocolate Heart Boxes

Chocolate Heart Boxes

Fudgy Peanut Butter Hearts

Cherry Heart Pops with Chewy Chocolate Centers

Chocolate Truffle Pops – “Olive You”

Conversation Heart Fudge

Cherry Cordial Fudge Hearts

Chocolate Raspberry Ice Cream Truffles

If you are looking for other treats or gifts to make for Valentine’s Day,
you might like these other recipes too.