Coconut candy is a timeless sweet treat that combines creamy richness with the tropical flavor of coconut. This recipe is perfect for family gatherings, casual get-togethers, or even as an affordable homemade gift. With just a handful of ingredients and a few simple steps, you can create a dessert that’s both indulgent and comforting. Best of all, it’s quick to make, so you can enjoy it without spending hours in the kitchen.
Why You’ll Love This Coconut Candy
Coconut candy strikes the perfect balance between creamy and chewy, making it a crowd favorite. It’s versatile enough to be served in dessert cups for a softer texture or cut into squares for a firmer bite. Plus, it’s budget-friendly and requires no fancy equipment — just a saucepan and a little patience while stirring.
Ingredients You’ll Need
Here’s what you’ll need to make this irresistible coconut candy:
- 1 can sweetened condensed milk (395g | 14 oz)
- 1 can regular milk (use the empty condensed milk can to measure — approx. 395ml | 13.3 fl oz)
- 1 tablespoon butter (about 15g | 0.5 oz)
- 100g (3.5 oz) shredded coconut (fresh or dried — fresh preferred)
- 1 cup sugar (about 200g | 7 oz)
Step-by-Step Instructions
Preparing the Base Mixture
- Place a medium-sized saucepan over medium heat.
- Add the sweetened condensed milk, measured regular milk, butter, sugar, and shredded coconut to the pan.
Cooking to the Perfect Consistency
- Stir continuously to prevent the mixture from sticking or burning. A silicone spatula or wooden spoon works best.
- Continue cooking for about 15 to 20 minutes, or until the mixture thickens and starts pulling away from the sides and bottom of the pan. It should have a creamy yet slightly soft texture at this stage.
Cooling and Serving Options
- Remove the saucepan from the heat and allow the mixture to cool slightly.
- For a softer dessert, scoop portions into dessert cups and enjoy warm or chilled.
- For a firmer, sliceable candy, spread the mixture evenly into a greased or parchment-lined dish. Let it cool completely before cutting into squares.
Texture and Flavor Variations
- Extra Creamy Version: Add an extra tablespoon of butter during cooking.
- Nutty Twist: Stir in chopped roasted almonds or cashews for added crunch.
- Chocolate Coconut Candy: Mix in a couple of tablespoons of cocoa powder at the start of cooking for a chocolate-infused treat.
- Toasted Coconut: Toast half the shredded coconut before adding it to the mixture for a deeper, nuttier flavor.
Storage Tips
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, keep it in the refrigerator for up to a week.
- If serving for a party, prepare it a day in advance to allow the flavors to meld.
Pro Tips for Success
- Constant Stirring: This prevents burning and ensures even cooking.
- Watch the Texture: Removing it from the heat too early will make it runny, while cooking too long will make it overly firm.
- Use Fresh Coconut if Possible: Fresh coconut adds a richer flavor and softer texture compared to dried.
- Grease Your Tools: If shaping or cutting, lightly grease your spatula or knife to prevent sticking.
Frequently Asked Questions
Can I use coconut milk instead of regular milk?
Yes, you can substitute regular milk with coconut milk for an even stronger coconut flavor.
What type of coconut works best?
Fresh shredded coconut gives the best texture, but unsweetened dried coconut works well too — just avoid sweetened coconut as it may make the candy overly sweet.
How do I make it less sweet?
Reduce the sugar by 25–30%, but keep in mind it may alter the texture slightly.
Can I freeze coconut candy?
Yes, wrap it tightly in plastic wrap and store in an airtight container in the freezer for up to 2 months. Thaw at room temperature before serving.
Is this candy gluten-free?
Yes, this recipe is naturally gluten-free as it contains no wheat-based ingredients.