Coconut Candy Cups

A finished Coconut Candy cup topped with white chocolate and pastel sprinkles on a wooden board.

This Coconut Candy layers a creamy coconut and sweetened condensed milk center inside crisp chocolate cups, finished with white chocolate and sprinkles for an easy no bake candy.

Course Dessert

Cuisine American

Keyword Coconut Candy

Prep Time 15

Chill Time 2

Total Time 2 15

Servings servings

Calories 309kcal

Author Jason Decker

Ingredients

Instructions

Combine the shredded coconut, powdered sugar, sweetened condensed milk, and vanilla extract in a large mixing bowl until well mixed.
2 1/2 cups shredded coconut, 1/2 cup powdered sugar, 1 cup sweetened condensed milk, 1 teaspoon vanilla extract
Line cupcake tins with paper or foil cupcake liners.
In a microwave-safe bowl, melt the chocolate almond bark in 30-second intervals until melted and smooth.
½ pound chocolate almond bark
Place about ½ tablespoon chocolate into each cup and spread it up the sides.
Set aside to harden or place in the fridge for 5 minutes to set.
Divide the coconut filling among the chocolate-lined cups.
In another microwave-safe bowl, melt the white almond bark in 30-second intervals until melted and smooth.
½ pound white almond bark
Spoon the white chocolate over the top of each one.
Immediately top with sprinkles.
Easter sprinkles
Let set for 5 minutes in the fridge.
Remove the paper/foil liners and serve.

Notes

Stir that coconut mixture in a large bowl till it’s all sticky- no clumps allowed!
Use a small cookie scoop to plop chocolate in the cups- neat and easy!
Pop the chocolate cups in the fridge to set quick- don’t let them melt on you!
Use a butter knife to smooth the white chocolate on top.
Add those Easter sprinkles right away before the chocolate hardens- timing is everything!
Let them chill before peeling off the liners.

Nutrition