Decadent Coconut Candy Recipe: A Sweet Treat With Evaporated Milk

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Classic Coconut Candy

Ingredients:

Malaysian Coconut Candy
Malaysian Coconut Candy

2 cups shredded coconut
1 can evaporated milk
1 cup sugar
1 tsp vanilla extract

Steps:

In a saucepan, combine the evaporated milk and sugar over medium heat.
Stir constantly until the sugar has dissolved and the mixture begins to simmer.
Add the shredded coconut and continue cooking for about 10 minutes, stirring frequently.
Remove from heat and stir in the vanilla extract.
Pour the mixture into a baking dish lined with parchment paper and let it cool completely.
Cut into squares and serve as a delicious coconut candy treat!

Coconut Milk Fudge

Ingredients:

2 cups coconut milk
1 can evaporated milk
2 cups sugar
1/2 cup butter

Steps:

In a saucepan, combine the coconut milk, evaporated milk, sugar, and butter over medium heat.
Stir constantly until the mixture comes to a boil.
Continue cooking, stirring frequently, until the mixture thickens and reaches the soft ball stage (about 235°F on a candy thermometer).
Remove from heat and let cool slightly before pouring into a greased pan.
Let the fudge set at room temperature before cutting into squares and serving.

Coconut Candy Bark

Ingredients:

2 cups shredded coconut
1 can evaporated milk
2 cups white chocolate chips
1/2 cup chopped nuts (optional)

Steps:

In a saucepan, combine the evaporated milk and white chocolate chips over low heat.
Stir constantly until the chocolate has melted and the mixture is smooth.
Remove from heat and stir in the shredded coconut and chopped nuts, if using.
Pour the mixture onto a baking sheet lined with parchment paper and spread it out evenly.
Refrigerate for at least 2 hours, or until set, before breaking into pieces to serve as a delicious coconut candy bark.