Coconut candy: a recipe that only requires 3 ingredients

Today we have a sweet treat for you to try in your kitchen. The coconut candy recipe is very simple and only requires three ingredients. Can you believe it? This is one of the most beloved candies because its flavor is perfect and many people fall in love with it.

Why not unleash your inner baker and whip up a coconut candy? Well, that's today's proposal here at Kitchen manual!

Since there's no way to go wrong with this recipe, because you just need to mix the three ingredients we need: condensed milk, coconut and chocolate. So let's get cooking!

Ingredients that go into the coconut candy recipe:

• 200 ml of Condensed Milk
• 150 g of shredded coconut (I used flaked and unsweetened)
• 200 g of Semisweet Chocolate

METHOD OF PREPARATION:

1. First, mix the coconut with the condensed milk. If you see that it is necessary, add more coconut to have a consistent dough.
2. Using the candy dough, shape it into balls and line a plate with parchment paper (or aluminum foil) to place these balls.
3. Then put it in the freezer for just 15 minutes.
4. While the chocolate is melting (see instructions below), dip the coconut candy balls in the chocolate and return them to the baking paper plate to firm up.
5. To finish, put it in the fridge to cool, leaving it for just 3 minutes, which is enough for it to be ready and served.

To melt the chocolate:

1. Fractionated chocolate: if you are going to use this chocolate that is specifically for coatings, it is very simple. Put it in the microwave (medium power) and stir every 30 seconds until it melts completely.
2. Normal chocolate: in this case the process is tempering, in which you melt 2/3 of the chocolate as in the specification above, then add the remaining chocolate and stir constantly until the chocolate reaches a temperature of 31 ˚C.

O coconut candy It is a sure hit and will make your home well attended.

But the important thing is to choose how you are going to work with the chocolate, because if you don't have much experience we suggest that you use fractionated chocolate to cover the coconut.

This is definitely very easy to work with, and the resulting coconut bonbon is crunchy and shiny.

Another great tip is to make this recipe with fresh grated coconut which means you use less condensed milk, or you can also opt for the unsweetened flaked milk. The finely grated one doesn't leave it as creamy as the others, but it's still good.

Also check out the recipe for soft coconut candy and don’t forget to make this delicacy!