I grew up in the beautiful island of Puerto Rico. Yes! I’m a proud Latina that brings her culture everywhere! Eating tropical fruits, desserts and flavorful Caribbean foods is the norm in our country. If you visit Puerto Rico you are going to enjoy local shops, traditional festivities and carnivals any time of the year. Here you can find the most amazing goodies and drinks like these Coconut Candies. I love dulce de coco in any form, but my favorite is toasted. Here’s my version of Toasted Coconut Candies covered in chocolate and almonds. I made the traditional Puerto Rican Coconut Candy but I covered with my delicious chocolate ganache recipe. You can find the ganache recipe here on my Chocolate-Filled Banana Muffins.
This recipe is very simple to make, and it will only take you a few minutes. They can be made vegan and refined sugar free like my version. These can be eaten as a dessert, snack or as a topping for your smoothies and ice creams.
If you just want to make the candies without the chocolate just skip that step and enjoy. You can also roll the coconut and make bliss balls. For other fun and delicious Puerto Rican desserts check out my post for Vegan Coconut Ice Cream or for something savory check out my Puerto Rican Tostones – Fried Plantains
These candies are:
- Refined Sugar-Free
- Keto Friendly
- Rich in nutrients and flavor.
- Great for snacks, dessert or topping.
I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!
Here’s the Recipe:
Puerto Rican Coconut Candy – Dulce de Coco Boricua
Serving: 12 truffles
Prep Time: 15
Cooking Time: 45 minutes
- 2 cups Shredded Coconut
- 1 cup Coconut milk
- ½ cup Brown Sugar, (I used Truvia for sugar-free)
- 1 tbsp Coconut Extract
- ½ tsp Cinnamon, ground
- Dash of ginger (optional)
- Line up a baking tray with parchment paper, set aside
- In large saucepan over high heat add 1 cup of shredded coconut and sauté until light brown. This step will take a few minutes. Be careful not to burn it, set aside. You can also buy toasted coconut that’s ready to use.
- In a large saucepan over medium-high heat, add the other cup of shredded coconut, milk, cinnamon and ginger if using. Cook stirring constantly until boils.
- Lower the heat to medium-low, add the sugar and cook for about 25 minutes until thickens and the milk evaporates.
- Lower the heat to low and stir until you get a sticky mixture, be careful not to burn. For just a few minutes adjusting the heat to make sure not to burn.
- Fold into coconut extract and turn off the heat. Keep stirring or it will burn.
- Using a large spoon or a cookie scooper, form truffle and put them on the prepared baking tray.
- Let the truffles cool, they will harden while the cool down.
- If you are covering truffles with chocolate prepare the chocolate ganache and cover each truffle. Top with more coconut or nuts.
Chocolate Ganache Recipe:
- ½ cup chocolate chips (I used 70% Cocoa)
- ½ cup of dairy-free or regular whipping cream
1. Heat whipping cream until just hot.
2. Place the chocolate chips in a heatproof liquid measuring cup. Pour over the hot whipping cream. Let sit for 1 minute, then stir until the chocolate is melted and smooth.
3. Cover each truffle and put the inside the refrigerator until hardens.
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