Pink Coconut Candy
Delightfully sweet and vibrantly hued, Pink Coconut Candy is a nostalgic homemade treat that’s as easy to make as it is charming to look at! Combining the creamy richness of sweetened condensed milk, the tropical texture of shredded coconut, and a hint of vanilla, this no-bake recipe is simmered to perfection and tinted with a playful splash of pink food coloring. In just 25 minutes, you’ll have a batch of soft, chewy coconut squares that are perfect for gifting, special occasions, or simply satisfying your sweet tooth. With a melt-in-your-mouth texture and a beautiful pastel hue, these candies are sure to elevate your dessert table. Plus, they’re made with just six pantry-friendly ingredients! Perfect for fans of retro confections and coconut desserts, these little squares are a crowd-pleaser that will keep everyone coming back for more.
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Recipe Information
Ingredients
- 1 can (14 oz) Sweetened condensed milk
- 2 cups Shredded sweetened coconut
- 1 cup Granulated sugar
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 3 drops Pink food coloring
Instructions
Prepare a square baking dish (8x8 inches) by lining it with parchment paper or lightly greasing it. Set aside.
In a medium saucepan, combine sweetened condensed milk, shredded coconut, granulated sugar, and unsalted butter.
Cook the mixture over medium heat, stirring continuously, until the butter melts and the ingredients are well combined. This should take about 5-7 minutes.
Reduce the heat to low and continue stirring to prevent sticking or burning. Cook for another 5 minutes, or until the mixture begins to thicken and pull away slightly from the sides of the pan.
Remove the saucepan from the heat and stir in the vanilla extract and pink food coloring. Mix well to ensure the color is evenly distributed.
Pour the mixture into the prepared baking dish and spread it evenly using a spatula. Smooth out the top to create an even layer.
Allow the candy to cool completely at room temperature for about 1-2 hours, or refrigerate for faster setting.
Once set, remove the candy from the dish by lifting the parchment paper or gently loosening the edges with a knife.
Cut the candy into small squares or desired shapes using a sharp knife.
Store the pink coconut candy in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.2 g | 5% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 27 mg | 1% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 21.2 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 72 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
