Authentic Mexican Coconut Candy Recipe

sweetened condensed milk

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk offers a dairy-free option, while evaporated milk is more economical.

pecans

🥗Healthier: almonds

💰Cheaper: walnuts

Almonds provide a healthier fat profile, while walnuts are often less expensive.

Put on gloves before starting the recipe.

Add 17 ounces of unsweetened shredded coconut to a mixing bowl.

Add powdered sugar to the coconut and rub it in between your fingers to break it down.

Slowly add one can of condensed milk to the coconut mixture, mixing as you go to avoid overfilling.

In total, use one package of shredded coconut and one can of condensed milk.

Add 1 teaspoon of coconut extract to the mixture and combine well until it is moist and soft enough to form balls.

Set aside half of the mixture and add pink edible food coloring to the other half, mixing until fully incorporated.

Spread the white coconut mixture evenly on a baking sheet.

Spread the pink coconut mixture on top of the white coconut, covering it completely.

Cover the baking sheet with Saran Wrap and refrigerate for one hour to firm up the mixture.

After one hour, remove from the refrigerator and use a heart cookie cutter to cut out shapes from the firm coconut mixture.

Form little balls with any leftover coconut mixture after cutting out the hearts.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens