Neapolitan coconut candy is a fan favorite, and I don’t blame them.
It is one of the many flavors of the cluster candy that represents its unique individualism while still oozing perfect harmony.
No matter what your favorite colors are, these Neapolitan coconut candy bars are sure to be a party for your taste buds.
First, you’ll bite into the white coconut/vanilla layer and then the pink strawberry layer, which brings everything full circle.
Enjoy one piece, and you will love it—mistakenly, more than once, and you may find yourself overwhelmed with bliss.
I’ve included the recipe below for your edification.
Let’s get into it!
The Origin of Neapolitan Coconut Candy
The recipe was developed by the Nielsen Company, founded in 1890 by John James Neilson.
They produced it for over 150 years.
Shortly after Southdale Center opened in Edina, Minnesota, in 1956, the Neilson company began distribution in the United States.
In 2007, Hershey Canada acquired the Neilson line and continues to produce it today.
How to Make Neapolitan Coconut Candy
It is one of the easiest desserts you can make.
You could make a big batch of them on a rainy Sunday afternoon.
●1 ounce melted milk chocolate
●One tablespoon vanilla extract
●⅓ cup shredded coconut flakes(unsweetened)
●¼ cup shredded coconut flakes(sweetened)
●14 ounce condensed milk
●12-ounce white chocolate bars
●Four tablespoons unsalted butter
●2-3 drops food coloring(red or pink)
●¾ tablespoon coarse salt
1.Place a sheet of parchment on a baking sheet and set it aside.
2.Put vanilla extract, sweetened condensed milk, white chocolate, butter, and coarse salt in a pot. Let the mixture melt as you whisk slowly.
3.Remove the mixture from heat and let it cool for 10 minutes.
4.Add unsweetened and sweetened coconuts to the pot, mix thoroughly, and put in three bowls.
5.Put food coloring in one bowl and milk chocolate in the other.
6.Smear the baking sheet with the milk chocolate, then pour the coconut mixture on top and bottom.
7.Refrigerate for a few hours for a candy texture. Remove the bar from the fridge and slice it into smaller blocks.
8.Cover each bar with parchment paper. Return to the fridge for a week.
Neapolitan Coconut Candy Recipe
Preparation time: 25 minutes
Cooking time: 20 minutes
Total time: 45 minutes
How to Use Neapolitan Coconut Candy Mixture
●You can use Neapolitan coconut candy mixture in many baked goods and desserts recipes, including cakes and cookies.
●It is a filling for chocolate, sweets, and ice cream cones.
●This works perfectly if you are in a pinch and need something sweet to eat.
How to Use Neapolitan Coconut Candy Bars
●You can gift it by packaging the candy in a cellophane bag or clear box for presentation.
●You can cut it into small pieces and add it to your favorite trail mix to give it a boost of flavor.
●Neapolitan coconut candy mixture can decorate cakes or cupcakes by placing them in a plastic bag and crushing it with a rolling pin or meat tenderizer until it is as fine as desired.
The Popularity of Neapolitan Coconut Candy
The Neapolitan coconut candy comprises three different flavors and colors in one piece: pink strawberry on the bottom, white vanilla in the middle, and light brown chocolate on top.
The combination is so popular that other candies and treats replicate this flavor, including gumballs and jelly beans.
It is also unique because one piece contains all three flavors together.
How to Serve Neapolitan Coconut Candy
Serve Neapolitan coconut candy at room temperature. It hardens when the coconut candy gets cold and then loses its silkiness.
●Serve small portions in a bowl. These small portions are significant for your favorite ice cream topping.
●You can also mix your favorite nuts and raisins for a quick, delicious trail mix.
●Cut them up and add them to your favorite cookie or brownie recipe for an even bigger treat.
●Coconut candy makes a delicious addition to any fruit bowl. It goes great with tropical fruits like pineapple and bananas but is also very good with apples.
●You can cut the candy into squares and place them in a bowl along with your favorite fruit, nuts, and seeds to make a delicious breakfast parfait.
Storing Neapolitan Coconut Candy
You should store Neapolitan coconut in a cool and dry place.
If the temperature is too high, the chocolate will bloom, causing discoloration and a change in texture.
The chocolate will contract and crack when you bite into it too cold.
Wrap each candy in cellophane so they do not need to be refrigerated.
They will stay fresh for up to 1 week.
If you opt to store your chocolate in the fridge, let it sit out at room temperature for at least 15 minutes before serving—chocolate that isn’t warmed up tastes gritty.
Health Benefits of Homemade Neapolitan Coconut Candy
●It has no preservatives and additives, hence is safe for consumption.
●Coconut is rich in manganese that is essential for bone formation
●It has a high copper and iron content that plays a role in red blood cell formation.
●It is rich in fiber, thus helping in stabilizing blood sugar
●Eating coconut helps the body against oxidative stress.
There you have it!
I hope you’ve learned a surprising amount about candy making, including some things you didn’t know.
You can impress your friends and kids with some interesting trivia.
Otherwise, you may even teach them how to make candy from scratch.
Whether you’re making them for your enjoyment or sharing with others, these Neapolitan coconut candies won’t leave anyone disappointed.
How long does Neapolitan coconut candy last at room temperature?
Properly stored, Neapolitan coconut candy will stay at its best quality for about 1-2weeks.
To maximize the shelf life of Neapolitan coconut candy, keep the container tightly closed.
Can I use another flavor to make Neapolitan coconut candy?
The flavor possibilities for Neapolitan coconut candy are limitless.
Use different flavored layers of coconut, chocolate, and strawberry to try out all your favorite new combinations.
Neapolitan Coconut Candy
- 3 bowl
- Place a sheet of parchment on a baking sheet and set it aside.
- Put vanilla extract, sweetened condensed milk, white chocolate, butter, and coarse salt in a pot. Let the mixture melt as you whisk slowly.
- Remove the mixture from heat and let it cool for 10 minutes.
- Add unsweetened and sweetened coconuts to the pot, mix thoroughly, and put in three bowls.
- Put food coloring in one bowl and milk chocolate in the other.
- Smear the baking sheet with the milk chocolate, then pour the coconut mixture on top and bottom.
- Refrigerate for a few hours for a candy texture. Remove the bar from the fridge and slice it into smaller blocks.
- Cover each bar with parchment paper. Return to the fridge for a week.