When you have a candy craving, these homemade Coconut Cream Candies are sure to satisfy! The candies feature a creamy coconut center made with coconut cream and shredded coconut, and are finished with a smooth chocolate coating. This is an easy small batch candy recipe with only a few ingredients needed!
Homemade Coconut Cream Candies
These Coconut Cream Candies are not your average convenience store candy. For one – they are homemade. But most importantly, they taste better (in my opinion!) than the chocolate covered coconut candy in the red and white wrapper. You know the one – with the catchy little song. And while my candies don’t come with a song, they may just entice you to make candy at home from now on!
So, what makes these little candies so great?
- Creamy Coconut Center – Shredded coconut is combined with coconut cream from a can of coconut milk to give you a creamy coconut center. A couple of ingredients – plus a pinch of salt and dash of vanilla – to make a candy center? Count me in!
- Smooth Chocolate Coating – Chocolate chips plus a little coconut oil create the firm candy shell you look for in a candy bar.
- EASY – No oven and no cooktop needed to make these candies! The candies come together easily in just a few minutes. But they do require some time in the freezer and fridge to let the coconut set, and the chocolate to encase the coconut filling. Otherwise, I suppose you could eat the candy with a spoon!
What You Need To Make Coconut Cream Candies
Get ready for one of the shortest ingredient lists!
Ingredients
- Shredded Coconut – You can use either sweetened or unsweetened coconut. I used sweetened and did not add any extra sweetener. If you choose unsweetened, you will want to add a sweetener of choice.
- Canned Coconut Milk or Cream – This is the canned coconut milk I use. The can should be refrigerated overnight so the coconut solids and liquids separate. We are only using the coconut solids.
- Vanilla Extract
- Salt
- Chocolate Chips – Any chocolate chip you prefer will work. Even a Baker’s Chocolate bar will work.
- Coconut Oil – Refined coconut oil is what we use for this recipe. You can find this at Amazon, or your local grocery may have it.
Baking Equipment
- Food Processor – This is a nice, relatively inexpensive food processor. Worth the investment!
- Small Baking Sheet
- Small Microwave Safe Mixing Bowl
- Fork – To easily dunk and retrieve the candy from the chocolate.
Tips For Making Coconut Cream Candy
- Refrigerate the can of coconut milk overnight – We are only using the coconut solids from the can of coconut milk! I emphasize this because the recipe will not come out correctly if your coconut milk has turned to liquid. Do not use carton coconut milk. Refrigerating the can of coconut milk causes the coconut solids and liquid to separate.
- Sweetened vs. unsweetened shredded coconut – This is your choice. I used sweetened coconut because that is always what I seem to have on hand! Though, unsweetened will work. You will want to add a sweetener with it – such as honey, maple syrup, or even powdered sugar.
- Taste test – Taste testing along the way gives you the ability to add more sugar, or even vanilla, to achiever your desired flavor!
- Freeze the coconut cream filling – We want the coconut filling to hold it shape for its bath in chocolate. Freezing the candy center will make coating your candies in the chocolate SO much easier.
- Shape however you like – There is no rule on what shape the candies need to be. You can shape them into candy logs, truffle balls, or get creative if you are making the candies for a special occasion or holiday!
- Don’t heat the chocolate too long – The chocolate will seize and get crumbly if heated too long. I recommend heating in 15 second increments and stop when most of the chocolate has melted. Any small pieces will melt in the residual heat.
- Use a fork! – There are some fancy candy making tools out there that make dunking and retrieving you candy easy. However, I find that a good ol’ dinner fork works great too! And using a fork allows the excess chocolate to drip of easy.
Common Questions For Making Coconut Cream Candy
Absolutely!
Any can of coconut milk or cream will work – it is just a matter of your taste preference. I find some brands to have an overly assertive coconut flavor, which may be ok in a coconut candy!
I recommend smoothies. Or I have recipes for Butter-Free Buttercream Frosting or a small batch of Key Lime Bars.
You can just chop the shredded coconut finely, then mix with the coconut cream in a mixing bowl.
My go-to would be maple syrup because of its butter flavor to complement the chocolate. That said, honey, powdered sugar, and even granulated sugar will work.
I’d start with a couple tablespoons, and taste test from there.
Yes – if you want to make dunking and retrieving the candy in the chocolate easy. Otherwise, your coconut filling is likely to fall apart once it hits the chocolate. You could drizzle the chocolate over the filling, but you won’t get the bottom of the candy coated.
One of the best parts of a candy bar is the firm chocolate outside. So yes, if you want a firm chocolate coating, the candies need some time in the fridge!
Absolutely!
More Homemade Candy Recipes
- Healthier Dark Chocolate Bark Candy
- Healthier Coconut Candy Cups
- Apple Cider Caramels with Ginger
- Cookie Butter Fudge
- Homemade Maple Syrup Caramel Sauce
Coconut Cream Candies
Ingredients
Coconut Cream Candy Filling
- 1 cup sweetened or unsweetened shredded coconut (see Notes)
- 1/2 cup unsweetened canned coconut milk or cream, full fat (refrigerated overnight)
- 1/2 teaspoon vanilla extract (I use vanilla powder)
- pinch salt
Chocolate Coating
- 1 cup chocolate chips (I used a blend of semi-sweet and dark chocolate)
- 2 teaspoons cold pressed refined coconut oil
- 1/2 teaspoon vanilla extract
Instructions
Coconut Cream Candy Filling
- Refrigerate the can of coconut milk/cream overnight. This causes the coconut solids to separate from the liquid. We are only using the coconut solids. Any leftovers can be used in smoothies.
- Line a baking sheet with a piece of parchment paper.
- In a food processor, add all of the ingredients for the coconut cream candy filling, and pulse until combined and thick. Note – if using unsweetened shredded coconut, you will want to add a sweetener of your choice. Maple syrup, honey, or powdered sugar would work well. I would recommend starting with 2 tablespoons, and add more to achieve your sweetness preference.
- Scoop the coconut cream candy filling into 12 equal size balls, and place on the prepared baking sheet. Shape and or flatten as you like. Place in the freezer and freeze until the filling is frozen and firm.
Chocolate Coating
- Once the filling has frozen, make the chocolate coating.
- In a small microwave safe bowl, add the chocolate chips, coconut oil, and vanilla extract. Heat in 15 second increments – stirring after each increment – until the chocolate is mostly melted. If there are a few small chocolate bits, they will melt as you stir the chocolate.
- Dunk the frozen coconut cream candy in the melted chocolate. Using a fork, gently flip the candy around in the chocolate to thoroughly coat. Lift out of the chocolate on the fork, scraping excess chocolate on the side of the bowl. Place the candies back on the baking sheet.
- Place the candies in the refrigerator to allow the chocolate to set – at least 30 minutes. I recommend storing leftover candies in the refrigerator. Enjoy!
Notes
- Shredded Coconut – Sweetened or unsweetened shredded coconut will work. If using unsweetened, you will want to add a sweetener of choice. Start with a couple tablespoons and add more as needed.
- Canned Coconut Milk – This is the brand I use, but any can of coconut milk or cream will work. Just taste it to make sure you like it. Refrigerate the can overnight so the solids and liquids separate!