If you’re on the hunt for an adorable, fuss-free dessert that tastes as sweet as it looks, Pink Creamy Coconut Hearts are about to become your new obsession. These dreamy, no-bake treats blend a melt-in-your-mouth coconut base with a luscious white chocolate shell, all in a playful heart shape perfect for sharing. Whether you’re celebrating Valentine’s Day, hosting a party, or just craving a little handcrafted joy, Pink Creamy Coconut Hearts deliver a pop of color and indulgence that’s impossible to resist.
Ingredients You’ll Need
You’ll be amazed at how just a handful of simple ingredients come together to create something so special. Each one plays its own vital role in making these Pink Creamy Coconut Hearts deliciously chewy, creamy, and downright irresistible.
- Unsweetened shredded coconut: This gives the hearts their delightfully chewy texture and signature tropical flavor—opt for unsweetened to balance the sweetness.
- Sweetened condensed milk: Acts as the glue, binding everything together while adding rich, creamy sweetness.
- Vanilla extract: Just a teaspoon lends warm, fragrant undertones that elevate the coconut flavor.
- Red or pink food coloring: Only a drop or two is needed for the perfect pop of color—gel or liquid both work beautifully.
- White chocolate: Melts into a glossy, sweet shell that complements the coconut center; go for high-quality chocolate for the best results.
- Coconut oil: A touch of this thins the chocolate for smoother dipping and adds a hint of shine.
- Sprinkles or dried coconut flakes (optional): For those who love a little extra flair, these add crunch and charm to your finished hearts.
How to Make Pink Creamy Coconut Hearts
Step 1: Mix the Coconut Base
Start by grabbing a mixing bowl and combining the shredded coconut, sweetened condensed milk, vanilla extract, and a couple drops of food coloring. Stir everything together until you have a uniform, sticky, pastel-pink mixture. The color is up to you—just add more or less food coloring to get the shade you love. This is where the magic begins and the base for your Pink Creamy Coconut Hearts comes alive!
Step 2: Shape and Chill
Line a small baking pan with parchment paper, then press your coconut mixture in an even layer—aim for about half an inch thick. Slide the pan into the fridge and let it chill for at least an hour. This step ensures your hearts hold their shape when you cut them out, making them easy to handle for the next steps.
Step 3: Cut Out Heart Shapes
Once the base is firm, use a small heart-shaped cookie cutter to stamp out your adorable coconut hearts. Place each heart onto a parchment-lined tray to keep things neat and prevent sticking. Don’t worry if you have scraps—just press them together, flatten, and cut more hearts!
Step 4: Melt and Dip in White Chocolate
In a microwave-safe bowl or using a double boiler, gently melt the white chocolate with the coconut oil, stirring until smooth and glossy. Dip each coconut heart into the melted chocolate, letting the excess drip off before returning it to the tray. This step is pure joy—the white chocolate shell gives your Pink Creamy Coconut Hearts their signature creamy bite!
Step 5: Decorate and Set
Before the chocolate sets, sprinkle your hearts with dried coconut flakes, colorful sprinkles, or even edible glitter if you’re feeling fancy. Pop the tray back in the fridge until the chocolate coating is firm and your Pink Creamy Coconut Hearts are ready to enjoy.
How to Serve Pink Creamy Coconut Hearts
Garnishes
Garnishing your Pink Creamy Coconut Hearts is half the fun! A simple dusting of extra shredded coconut or a scattering of tiny pink sprinkles adds both texture and sparkle. For a more elegant look, try a drizzle of melted dark chocolate or a light dusting of edible gold powder.
Side Dishes
These sweet treats pair beautifully with a cup of herbal tea, a frothy latte, or even a glass of chilled sparkling wine. For a celebratory dessert platter, serve alongside fresh berries, chocolate-dipped strawberries, or other bite-sized candies.
Creative Ways to Present
Presentation is where Pink Creamy Coconut Hearts truly shine. Arrange them in a heart-shaped box for a homemade gift, or pile them high on a tiered cake stand for a party centerpiece. You can even thread them onto wooden skewers for a playful dessert bouquet—just wrap in cellophane and tie with a ribbon for instant wow factor!
Make Ahead and Storage
Storing Leftovers
To keep your Pink Creamy Coconut Hearts perfectly fresh, store them in an airtight container in the fridge. They’ll stay soft and delicious for up to a week, making them an ideal make-ahead treat for parties or gifting.
Freezing
Want to enjoy these hearts later? Pink Creamy Coconut Hearts freeze beautifully! Just layer them between sheets of parchment paper in a freezer-safe container. Thaw in the fridge overnight before serving—they’ll taste just as dreamy as the day you made them.
Reheating
There’s no need to reheat these no-bake delights, but if you prefer them slightly softer, let them sit at room temperature for 10–15 minutes before serving. This brings out their creamy texture and makes the coconut filling extra luscious.
FAQs
Can I use sweetened coconut instead of unsweetened?
You can, but the end result will be much sweeter. If you only have sweetened coconut, try reducing the amount of sweetened condensed milk slightly to balance the flavors of your Pink Creamy Coconut Hearts.
What if I don’t have a heart-shaped cutter?
No problem! You can simply cut the chilled coconut mixture into squares or rectangles with a sharp knife. The taste will be just as wonderful, and you’ll still have that cute, homemade vibe.
Can I substitute the white chocolate with dark or milk chocolate?
Absolutely! Pink Creamy Coconut Hearts taste fantastic with any chocolate coating. Dark chocolate gives a rich, slightly bitter edge, while milk chocolate adds extra creaminess—experiment to find your favorite.
Is there a dairy-free version of this recipe?
Yes! Swap the sweetened condensed milk for a dairy-free coconut condensed milk and use dairy-free white chocolate. The result is just as delicious and perfect for those with dairy sensitivities.
How far in advance can I make Pink Creamy Coconut Hearts?
You can make them up to a week ahead and store in the fridge, or freeze them for up to a month. Just be sure to keep them airtight so they stay fresh and moist until you’re ready to serve.
Final Thoughts
If you’re ready to add a little extra sweetness and a whole lot of charm to your next celebration, Pink Creamy Coconut Hearts are the way to go. They’re simple enough for a weekday treat, yet special enough for any occasion. Gather your ingredients, share with someone you love, and let the smiles (and coconut-y goodness) begin!
Print
Pink Creamy Coconut Hearts Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes
- Yield: 20 small hearts
- Category: Dessert, Candy
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully sweet and creamy Pink Creamy Coconut Hearts made with shredded coconut, sweetened condensed milk, and coated in luscious white chocolate. Perfectly suited for Valentine’s Day or any special occasion, these no-bake heart-shaped treats offer an irresistible combination of coconut flavor and creamy texture.
Ingredients
Main Ingredients
- 2 cups unsweetened shredded coconut
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 drops red or pink food coloring
Coating
- 8 ounces white chocolate
- 1 tablespoon coconut oil
Garnish (optional)
- Sprinkles or dried coconut flakes
Instructions
- Combine Ingredients: In a mixing bowl, thoroughly combine the shredded coconut, sweetened condensed milk, vanilla extract, and red or pink food coloring until the mixture is uniformly pink and sticky, ensuring the color is well distributed.
- Prepare Pan and Chill: Line a small baking pan with parchment paper, then press the coconut mixture evenly into the pan, flattening the surface for uniform thickness. Refrigerate the mixture for 1 hour or until firm enough to cut.
- Cut Heart Shapes: Once chilled and firm, remove the mixture from the pan and use a small heart-shaped cookie cutter to cut out individual hearts. Place these onto a tray lined with parchment paper.
- Melt Chocolate: Melt the white chocolate along with coconut oil in a microwave-safe bowl in short intervals or over a double boiler, stirring until smooth and glossy.
- Dip Hearts in Chocolate: Dip each coconut heart into the melted white chocolate, allowing excess chocolate to drip off. Place the coated hearts back onto the parchment-lined tray.
- Decorate and Set: If desired, sprinkle the dipped hearts with sprinkles or dried coconut flakes while the chocolate is still wet. Refrigerate the hearts again until the chocolate coating is fully set before serving.
Notes
- For a different flavor profile, you can substitute white chocolate with dark or milk chocolate.
- Store these treats in an airtight container in the refrigerator to keep them fresh for up to one week.
- These coconut hearts make a perfect gift or festive sweet for Valentine’s Day and other special occasions.
Nutrition
- Serving Size: 1 heart
- Calories: 120
- Sugar: 11 g
- Sodium: 25 mg
- Fat: 7 g
- Saturated Fat: 6 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 3 mg
