Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Neapolitan Coconut Candy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 273 reviews

  • Author: Amina
  • Total Time: 2 hours 10 minutes
  • Yield: 16 servings
  • Diet: Vegetarian

Description

This Neapolitan Coconut Candy recipe offers a delightful and visually appealing treat featuring three distinct layers of coconut mixed with sweetened condensed milk, flavored and colored to create pink, white, and brown layers. Perfect for coconut lovers, this no-bake candy combines creamy sweetness with a tender chewy texture and rich chocolate and vanilla flavors.

Ingredients

Base Ingredients

  • 3 cups shredded coconut
  • 1 can sweetened condensed milk (approximately 14 oz)
  • 1 cup powdered sugar
  • 1 pinch salt

Flavorings and Color

  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder
  • Red or pink food coloring (1 drop)

Instructions

  1. Prepare the pan: Line your pan with parchment paper to ensure the candy lifts out easily and the layers remain neat and intact.
  2. Make the base mix: In a large bowl, combine the shredded coconut, sweetened condensed milk, powdered sugar, and a pinch of salt. Mix thoroughly until the mixture is thick and sticky enough to hold its shape well.
  3. Divide the mixture: Split the coconut mixture evenly into three separate bowls to prepare for creating the different layers.
  4. Make the vanilla layer: To one bowl, add the vanilla extract and mix well so the flavor is evenly distributed throughout this white layer.
  5. Make the chocolate layer: Add the cocoa powder to the second bowl and stir until the mixture turns brown and develops a rich chocolate taste.
  6. Make the pink layer: Add a single drop of red or pink food coloring to the third bowl and mix until the mixture looks bright and evenly colored.
  7. Press the pink layer: Press the pink coconut mixture firmly and evenly into the bottom of the prepared pan, smoothing the surface to create a solid base for the subsequent layers.
  8. Add the vanilla layer: Press the vanilla-flavored coconut mixture on top of the pink layer, smoothing it out carefully to maintain clean, even layers.
  9. Add the chocolate layer: Gently press the chocolate coconut mixture over the vanilla layer, ensuring the edges are neat and the layers remain distinct.
  10. Chill the candy: Place the pan in the refrigerator for 2 hours, allowing the candy layers to firm up and set completely.
  11. Cut into bars: Lift the chilled candy out of the pan using the parchment paper and cut it into bars, revealing three visually appealing layers of pink, white, and brown coconut candy.

Notes

  • Use parchment paper to line the pan for easy removal and clean layers.
  • Press each layer firmly and evenly to achieve distinct, sharp layers.
  • Chilling the candy for at least 2 hours is essential for the candy to set properly and hold together when cut.
  • You may substitute vanilla extract with vanilla bean paste for a stronger flavor.
  • Adjust the amount of food coloring to reach your desired shade of pink.
  • Store leftover candy in an airtight container in the refrigerator for up to one week.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: International

Find it online: https://aminabakes.com/neapolitan-coconut-candy-recipe/