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Pink Creamy Coconut Hearts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 31 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 to 16 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

Pink Creamy Coconut Hearts are delightful, bite-sized treats combining the tropical flavor of sweetened coconut with a creamy, sweet white chocolate base. Enhanced with a touch of vanilla and an optional festive pink hue, these coconut hearts are perfect for holiday celebrations or any special occasion.

Ingredients

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

Coating

  • 1 cup white chocolate chips

Optional

  • Red or pink food coloring (optional, for a festive pink hue)

Instructions

  1. Prepare the Coconut Mixture: In a mixing bowl, combine the shredded sweetened coconut, softened unsalted butter, sweetened condensed milk, vanilla extract, and powdered sugar. Mix thoroughly until the ingredients form a smooth, cohesive dough. If desired, add a few drops of red or pink food coloring to the mixture to achieve a festive pink color.
  2. Shape the Hearts: Using your hands or a small mold, shape the mixture into bite-sized heart shapes. Place the shaped hearts on a parchment-lined baking sheet or tray and refrigerate for 15-20 minutes to firm up.
  3. Melt the White Chocolate: In a microwave-safe bowl, melt the white chocolate chips in short intervals of 20-30 seconds, stirring well after each interval until fully smooth and melted.
  4. Coat the Hearts: Remove the chilled coconut hearts from the refrigerator. Using a fork or dipping tool, dip each heart into the melted white chocolate, ensuring they are fully coated. Place the coated hearts back on the parchment-lined tray.
  5. Set the Coating: Refrigerate the coated coconut hearts for another 10-15 minutes, or until the white chocolate shell hardens completely.
  6. Serve and Enjoy: Once set, the pink creamy coconut hearts are ready to enjoy. Store any leftovers in an airtight container in the refrigerator.

Notes

  • To make shaping easier, slightly wet your hands or molds to prevent sticking.
  • If you prefer a less sweet treat, you can reduce the amount of powdered sugar slightly.
  • For a stronger coconut flavor, toast the shredded coconut lightly before mixing.
  • Ensure white chocolate does not overheat during melting to avoid burning or seizing.
  • Store the coconut hearts in a cool place or refrigerator to maintain their shape and freshness.

Find it online: https://slsrecipes.com/pink-creamy-coconut-hearts-recipe-3/