Neapolitan Coconut Candy Recipe
The Neapolitan Coconut Candy Recipe is colorful, sweet and full of fun. It has three beautiful layers — pink, white and brown — just like Neapolitan ice cream.
Ingredients
- 3 cups sweetened shredded coconut
- 2 cups powdered sugar
- 1 cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- Few drops of red or pink food color
Instructions
Prepare the Base Mixture
- In a large bowl, mix coconut, powdered sugar, and condensed milk. Add vanilla extract. Stir until the mixture is thick and sticky. Divide the mixture into three equal parts.
Make the White Layer
- Take one part of the coconut mix and press it evenly into the lined baking dish. Use your hands or a spatula to smooth it out. This is your white layer.
Make the Pink Layer
- Add a few drops of pink food color to the second part of the mixture. Mix well until the color is even. Press this pink layer on top of the white one. Smooth it gently with a spatula.
Make the Chocolate Layer
- Add cocoa powder to the last part of the coconut mix. Mix well until it turns brown. Press it on top of the pink layer to form the final layer.
Chill and Cut
- Place the baking dish in the fridge for about 2 hours or until firm. Once set, lift the candy out using the parchment paper. Cut it into small squares or rectangles.
Serve and Enjoy
- Your beautiful three-layer Neapolitan Coconut Candy is ready to serve. Enjoy the soft, sweet, and colorful bites!
Notes
- Use fresh shredded coconut for the best taste.
- Press each layer gently so the colors stay neat.
- Don’t add too much food color — just a few drops.
- Chill the candy well before cutting to get clean pieces.
- Store in the fridge so it stays firm and fresh.