Make a dreamy dessert for your next patriotic-themed party! These Red, White, and Blue Striped Creamy Coconut Stars are SO tasty and amazingly beautiful, you're guests will eat these up in a flash!
I've created a red, white, and blue star-shaped candy to celebrate this year's Independence Day. I've combined creamy white chocolate with cream of coconut and unsweetened flaked coconut to form a thick, mailable candy which I divided and colored, then pressed into a star-shaped silicone mold.
When un-molded each dessert-sized candy is ablaze with layers of patriotic colors. I think they look amazing as star-shaped candies, but if you don't own or want to purchase a star mold, you can just line an 8" square pan with non-stick aluminum foil, press in the layers of candy, freeze for an hour, remove from the pan, and cut it into squares.
Of course, this candy can be made in any variety of colors (or plain white) and molded using any shape silicone mold for all of your special occasions.
Red, White, and Blue Striped Creamy Coconut Stars (makes 12)
1 (15 oz.) can Cream of Coconut
10.5 ounces white chocolate, finely chopped (or chips)
10 ounces unsweetened coconut (do NOT use sweetened)
red and blue food coloring
Special Equipment Needed:
double boiler (bowl set on top of a pot)
Wilton Star Silicone Mold
When you open the can of cream of coconut, there will be a very thick mass at the top of the can with liquid hiding underneath. Pour the contents of the can into a bowl. Stir it until well blended.
Fill a 2 or 3-quart pan with one inch of water. Set the pan over low heat. Place the bowl of cream of coconut over the pan, making sure the bottom of the bowl does not touch the water. Stir in the white chocolate. Heat, stirring often, until melted. Remove from heat and lift the bowl off the pan. Wipe the steam off the bottom of the bowl.
Add coconut and stir until well blended. This mixture will get very thick, so use a sturdy spoon or spatula.
Divide the mixture into three bowls. I wanted my white layer to be thicker than the colored layers, so I didn't divide the mixture into equal thirds, but you can if you'd like. Add ten drops of red coloring to one bowl and stir until well blended. Add more coloring, if needed. Make another bowl blue, using 10 or so drops of coloring.
Refrigerate all three bowls for 15-20 minutes. If you attempt to put the candy into the silicone mold without chilling it first, it will be a sticky mess.
Equally divide the red coconut mixture among 12-star cavities. Press the mixture into an even layer. Make sure you press down at the star tips, so that once un-molded your stars have nice even layers.
Chill in the freezer for 10 minutes. Top with blue mixture. Make sure you clean around the edges of the mold, then freeze for an hour.
Un-mold and place on serving platter. Allow to come up to room temperature before eating.
These candies can be made well in advance of your celebration. Keep stored in an airtight container for up to two weeks.
If you're looking for other 4th of July Recipes, click the link and explore all my other Independence Day inspired food.