Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pink Creamy Coconut Hearts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 52 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 45 minutes
  • Yield: 12–15 hearts
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

These Pink Creamy Coconut Hearts are a delightful no-bake dessert featuring shredded coconut mixed with sweetened condensed milk and coconut oil, tinted pink with gel food coloring. They are chilled to set, then cut into charming heart shapes and optionally drizzled with white chocolate for an extra touch of sweetness, perfect for Valentine’s Day or any special occasion.

Ingredients

Ingredients

  • 2 cups shredded unsweetened coconut
  • ½ cup sweetened condensed milk
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • A few drops of pink gel food coloring
  • ½ cup white chocolate chips (optional, for drizzling or dipping)
  • Pinch of salt

Instructions

  1. Mix Ingredients: In a mixing bowl, combine the shredded coconut, sweetened condensed milk, melted coconut oil, vanilla extract, and a pinch of salt. Add a few drops of pink gel food coloring and stir well until the mixture is evenly tinted and fully combined.
  2. Prepare Pan: Line a small baking pan or tray with parchment paper to prevent sticking and make removal easier.
  3. Press Mixture: Firmly press the coconut mixture into the lined pan, smoothing out the surface into an even layer about ½ inch thick to ensure uniform chilling and cutting.
  4. Chill: Place the pan in the freezer and chill for 30 to 45 minutes, or until the mixture is firm enough to cut into shapes.
  5. Cut Hearts: Remove the chilled coconut slab from the pan and use a small heart-shaped cookie cutter to cut out individual hearts gently but firmly.
  6. Optional Chocolate Drizzle/Dip: If desired, melt the white chocolate chips in a microwave-safe bowl or double boiler and either drizzle over or dip the coconut hearts for added sweetness and decoration.
  7. Set Chocolate: Return the coated hearts to the fridge for 10 minutes to allow the chocolate to set before serving.

Notes

  • For a vegan version, substitute sweetened condensed coconut milk and use dairy-free white chocolate chips.
  • Store these coconut hearts in an airtight container in the refrigerator for up to 1 week to maintain freshness.

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