Description
Pink Creamy Coconut Hearts are a delightful and festive treat combining shredded sweetened coconut with creamy white chocolate and sweetened condensed milk. These no-bake coconut confections are flavored with vanilla and given a charming pink hue for a perfect party snack or holiday dessert that melts in your mouth with sweetness and tropical richness.
Ingredients
Scale
Base Ingredients
- 2 cups shredded sweetened coconut
- 1/4 cup unsalted butter, softened
- 1/4 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Chocolate Coating
- 1 cup white chocolate chips
- Red or pink food coloring (optional, for a festive pink hue)
Instructions
- Mix the Base: In a large bowl, combine the shredded sweetened coconut, softened unsalted butter, sweetened condensed milk, and vanilla extract. Stir thoroughly until the mixture is smooth and all ingredients are evenly incorporated, creating a creamy base.
- Add Powdered Sugar: Gradually add the powdered sugar to the coconut mixture, mixing well after each addition, until a firm but pliable dough forms that holds together well when pressed.
- Form Hearts: Take small portions of the dough and shape them into heart forms using your hands or a heart-shaped mold. Place the hearts on a parchment-lined tray and refrigerate for about 15-20 minutes to firm up.
- Melt White Chocolate: In a microwave-safe bowl or using a double boiler, gently melt the white chocolate chips until smooth. If desired, stir in a few drops of red or pink food coloring to create a vibrant pink color for a festive touch.
- Coat Hearts: Dip each chilled coconut heart into the melted white chocolate, ensuring it is fully coated. Place the coated hearts back onto the parchment-lined tray and refrigerate again for 10-15 minutes until the chocolate sets and hardens.
- Serve and Store: Once the chocolate coating is firm, arrange the Pink Creamy Coconut Hearts on a serving platter. Store any leftovers in an airtight container in the refrigerator to maintain freshness.
Notes
- Use sweetened shredded coconut for the best sweetness and texture. Unsweetened coconut will alter the taste.
- To make shaping easier, lightly wet your hands before forming the hearts to prevent sticking.
- Adjust the amount of food coloring to achieve your desired pink shade, or omit for a classic white chocolate look.
- These treats keep well refrigerated for up to one week.
- For a vegan version, substitute butter with coconut oil and use a dairy-free condensed milk alternative, also ensure white chocolate chips are dairy-free.
