Description
Pink Creamy Coconut Hearts are delightful bite-sized treats that combine shredded sweetened coconut with creamy white chocolate and sweetened condensed milk, resulting in a luscious pink confection perfect for festive occasions or a sweet snack.
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
Topping
- 1 cup white chocolate chips
- Red or pink food coloring (optional, for a festive pink hue)
Instructions
- Prepare the Coconut Mixture: In a large mixing bowl, combine 2 cups of shredded sweetened coconut, 1/4 cup softened unsalted butter, 1/4 cup sweetened condensed milk, 1 teaspoon vanilla extract, and 1 1/2 cups powdered sugar. Mix thoroughly until the mixture is well combined and sticky enough to hold its shape.
- Add Color (Optional): If you desire a festive pink hue, add a few drops of red or pink food coloring to the coconut mixture and stir well until the color is evenly distributed.
- Shape the Hearts: Using your hands or a small cookie cutter, shape the coconut mixture into small heart shapes. Place them on a parchment-lined baking sheet or tray.
- Melt the White Chocolate: In a microwave-safe bowl, melt 1 cup of white chocolate chips in 20-second intervals, stirring between each interval until smooth and fully melted.
- Coat the Hearts: Dip each heart-shaped coconut piece into the melted white chocolate, ensuring it is fully coated or only partially dipped for a decorative touch. Place the coated hearts back on the parchment paper to set.
- Chill and Set: Refrigerate the hearts for at least 20 minutes or until the white chocolate hardens and the treats are firm.
- Serve and Enjoy: Once set, arrange the Pink Creamy Coconut Hearts on a serving platter and enjoy these sweet, creamy treats perfect for parties or gifting.
Notes
- Use sweetened shredded coconut for the best flavor and texture.
- Adjust the food coloring quantity to achieve your preferred shade of pink.
- Store the coconut hearts in an airtight container in the refrigerator to keep them fresh.
- If white chocolate is hard to melt, use a double boiler method to avoid burning.
- These treats can be made ahead of time and stored for up to one week refrigerated.
