Pink Coconut Candy
5
A nostalgic, sweet coconut candy with a soft, chewy texture and a pretty pink color. This easy no-bake treat is perfect for holidays, bake sales, or whenever you’re craving a classic coconut confection.
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 24 squares
Ingredients
- 4 cups sweetened shredded coconut
- 2 cups granulated sugar
- ½ cup evaporated milk
- ¼ cup unsalted butter
- 1 tsp vanilla extract
- ¼ tsp salt
- 4–6 drops pink food coloring (or as desired)
Instructions
- Prepare the pan.
- Line an 8×8-inch (20×20 cm) baking pan with parchment paper or lightly grease it.
- Make the syrup.
- In a medium saucepan, combine the sugar, evaporated milk, butter, and salt.
- Cook over medium heat, stirring constantly until the butter melts and the sugar dissolves.
- Bring to a gentle boil and cook for 3–4 minutes, stirring frequently.
- Add flavor and color.
- Remove from the heat.
- Stir in the vanilla extract and pink food coloring until evenly blended.
- Mix in the coconut.
- Fold in the shredded coconut until it is completely coated with the syrup.
- Set the candy.
- Spread the mixture evenly into the prepared pan.
- Press firmly with the back of a spoon or spatula.
- Chill.
- Refrigerate for at least 2 hours, or until firm.
- Cut and serve.
- Lift the candy from the pan and cut into small squares or diamonds.
Tips
- Add ½ teaspoon coconut extract for a stronger coconut flavor.
- Mix in ½ cup chopped pecans or almonds for extra crunch.
- Dip the cooled squares halfway in melted dark or white chocolate for a gourmet touch.
- For a festive look, sprinkle with extra coconut before chilling.
Storage
- Room Temperature: Up to 5 days in an airtight container.
- Refrigerator: Up to 2 weeks.
- Freezer: Up to 3 months. Thaw at room temperature before serving.
This old-fashioned Pink Coconut Candy is creamy, chewy, and bursting with sweet coconut flavor—an easy homemade treat that’s as beautiful as it is delicious.