Coconut Crème Chocolates Recipe
If you love the kind of treat that instantly transports you to dessert paradise, Coconut Crème Chocolates are about to become your newest obsession. Imagine a creamy, luscious coconut filling tucked inside a smooth cloak of rich chocolate—these sweets are as decadent as they sound. Whether you’re craving a bite-sized after-dinner delight or searching for a homemade gift that earns rave reviews, this recipe delivers both nostalgia and luxury in every mouthful. Even better, it’s a breeze to whip up, and each step is packed with simple pleasures!
Ingredients You’ll Need
The ingredient list for Coconut Crème Chocolates is short and sweet, but each element plays an important role. These pantry staples come together to create the signature chewy texture, creamy interior, and glossy chocolate shell that make every bite unforgettable.
- Shredded sweetened coconut: Provides chewy, moistened texture and classic coconut flavor—don’t use unsweetened, as you need that sugary touch.
- Sweetened condensed milk: Binds everything together and gives the filling its signature creamy, fudge-like consistency.
- Powdered sugar: Adds a touch of extra sweetness and smooths out the coconut filling.
- Vanilla extract: Rounds out the flavors and gives a subtle aromatic finish.
- Salt: Just a pinch to heighten all the flavors and balance the sweetness.
- Semi-sweet or dark chocolate (chopped or chips): The outside coat—choose your favorite for the perfect base.
- Coconut oil (optional): Stir it into the chocolate for an extra glossy, easy-to-dip coating.
How to Make Coconut Crème Chocolates
Step 1: Mix the Coconut Filling
Start by gathering your ingredients in a large bowl, making sure everything is within easy reach. Pour in the shredded coconut, sweetened condensed milk, powdered sugar, vanilla extract, and just the right touch of salt. Stir with a sturdy spoon or spatula—the mixture will start off loose but quickly become thick, sticky, and wonderfully fragrant. This is where the magic begins, because the coconut and milk come together to form that irresistible center.
Step 2: Shape and Chill the Centers
Scoop out portions of the coconut mixture using your hands or a small cookie scoop, shaping each into a smooth 1-inch ball or pressing gently to form little rectangles. Place them in neat rows on a parchment-lined baking sheet so they don’t stick. Once everything is formed, pop the baking sheet into the freezer for 20 to 30 minutes, until the centers are nice and firm. This quick chill makes coating later a breeze.
Step 3: Melt the Chocolate Coating
While your coconut centers are chilling, it’s time to melt the chocolate. Place your chopped chocolate or chips (add the coconut oil here if you’d like a silkier finish) into a microwave-safe bowl. Heat in short 30-second bursts, stirring between each round, just until the chocolate is smooth, glossy, and ready for dipping. Be careful not to overheat; you want dreamy melted chocolate, not a scorched mess!
Step 4: Dip and Coat
One by one, dip each chilled coconut center into the melted chocolate, using a fork to roll it around and ensure even coverage. Let the excess chocolate drip off before returning each treat to the parchment-lined sheet. This process is oddly satisfying—and just a bit messy in the best way. If you’re feeling fancy, you can drizzle extra chocolate or sprinkle a pinch of shredded coconut on top before the coating sets.
Step 5: Chill and Set
Once all your Coconut Crème Chocolates are coated and looking gorgeous, slide the baking sheet into the refrigerator for about 15 to 20 minutes to let the chocolate shell set. When they’re firm to the touch, the chocolates are ready to devour or store for later enjoyment.
How to Serve Coconut Crème Chocolates
Garnishes
A finishing flourish can take your Coconut Crème Chocolates from homemade to downright swoon-worthy. Try a delicate drizzle of melted chocolate, or dust the tops with a sprinkle of shredded coconut while the coating is still soft. A tiny pinch of flaky sea salt also makes the flavors pop and adds a touch of sophistication.
Side Dishes
Pairing these chocolates with something light makes for an elegant dessert spread. A bowl of ripe berries, some vanilla ice cream, or a fresh fruit salad lets the Coconut Crème Chocolates shine without overwhelming the palate. For a cozy twist, serve them alongside a mug of hot coffee or fragrant herbal tea.
Creative Ways to Present
These sweets deserve to be shown off! Nestle them in mini paper cups and arrange in a decorative box for an irresistible homemade gift. For entertaining, scatter the chocolates on a glossy platter with fresh mint leaves, or thread them onto skewers alternating with chunks of fresh pineapple for a fun party treat.
Make Ahead and Storage
Storing Leftovers
To keep your Coconut Crème Chocolates fresh and decadent, transfer them to an airtight container and store them in the fridge. They’ll keep beautifully for up to a week, maintaining that chewy center and snappy chocolate shell. Just be sure to separate layers with parchment paper so they don’t stick together.
Freezing
For longer storage, these chocolates freeze wonderfully. Arrange them in a single layer inside a freezer-safe container, again using parchment paper between layers if stacking. They’ll last for up to one month—just allow them to thaw at room temperature for about 20 minutes before enjoying.
Reheating
No reheating is really necessary for Coconut Crème Chocolates (unless you love a gooier, melt-in-your-mouth treat!). If you’d like to take the chill off, sit them at room temperature for 10 to 15 minutes before serving. Avoid microwaving, as it can cause the chocolate to sweat or lose its luster.
FAQs
Can I use unsweetened coconut instead of sweetened?
Technically, you can use unsweetened coconut, but the filling won’t be as moist or sweet. For the classic texture and flavor in Coconut Crème Chocolates, sweetened coconut really does make all the difference.
What kind of chocolate works best for coating?
Semi-sweet and dark chocolate both work beautifully. If you like your Coconut Crème Chocolates a bit richer and less sweet, go for a darker chocolate; if you prefer a classic candy sweetness, semi-sweet is the way to go.
How do I make the chocolate coating smoother?
Adding just a tablespoon of coconut oil to the chocolate as it melts results in a silkier texture and a slightly softer bite. It also helps the chocolate set in a glossy, picture-perfect layer.
What if my coconut filling is too wet or too dry?
If your mixture feels too wet, sprinkle in a bit more shredded coconut until it’s scoopable. Too dry? Add an extra splash of sweetened condensed milk to bring it together. The filling should be sticky enough to hold its shape, but not overly soggy.
Can I make Coconut Crème Chocolates vegan?
Absolutely! Swap in your favorite vegan sweetened condensed milk (many stores carry coconut-based versions) and use dairy-free dark chocolate. The results are every bit as heavenly.
Final Thoughts
Once you try your hand at these Coconut Crème Chocolates, you’ll understand why they’re such a beloved treat. They hit the perfect balance between rich and refreshing, and they’re simply magical to share with friends, family, or just yourself on a quiet evening. Don’t wait for a special occasion—give this recipe a try and let these bite-sized gems brighten your day!
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Coconut Crème Chocolates Recipe
- Total Time: 1 hour (including chilling)
- Yield: 24 chocolates 1x
- Diet: Vegetarian
Description
Indulge in the creamy, tropical flavors of these Coconut Crème Chocolates. Sweetened coconut mixed with condensed milk, coated in rich dark chocolate – a delightful homemade candy treat!
Ingredients
For the Coconut Filling:
- 2 cups shredded sweetened coconut
- 1/2 cup sweetened condensed milk
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For Coating:
- 12 ounces semi-sweet or dark chocolate, chopped or chips
- 1 tablespoon coconut oil (optional, for smoother coating)
Instructions
- Prepare the Coconut Filling: In a mixing bowl, combine shredded coconut, sweetened condensed milk, powdered sugar, vanilla extract, and salt. Mix until well blended and sticky.
- Shape the Coconut Centers: Form the mixture into 1-inch balls or small rectangles. Place on a parchment-lined baking sheet and freeze until firm.
- Coat with Chocolate: Melt chocolate (and coconut oil if using) in the microwave. Dip each coconut center into the chocolate, then place on a baking sheet. Chill until set.
- Store and Serve: Store the chocolates in an airtight container in the fridge. Enjoy!
Notes
- For a more elegant presentation, drizzle extra chocolate or sprinkle shredded coconut on top before the coating sets.
- Chocolates can be frozen for up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 120
- Sugar: 10g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 3mg
