Ingredients
Scale
- 2 cups Granulated Sugar
- 2 cups Sweetened Shredded Coconut
- 1/2 cup Whole Milk (or coconut milk)
- 1 teaspoon Vanilla Bean Paste
- 1 tablespoon Unsalted Butter
- 2 tablespoons Unsweetened Cocoa Powder
- 3 tablespoons Strawberry Pectin Powder (Jell-O brand, or equivalent)
- Pinch of Salt
Instructions
- Step 1: Combine the sugar, milk, butter, and salt in a heavy-bottomed saucepan over medium heat. Stir constantly until the sugar is fully dissolved and the mixture begins to simmer vigorously.
- Step 2: Add the sweetened shredded coconut to the milk mixture. Continue cooking and stirring for 5 to 7 minutes until the mixture is very thick and pulls away cleanly from the sides of the pan, resembling a dense paste. Remove from heat immediately.
- Step 3: Divide the coconut paste into three equal portions. Leave the first portion plain and stir in the alcohol-free vanilla extract (this is the white layer). To the second portion, mix in the strawberry carrageenan powder until the color is uniform (pink layer). To the third portion, incorporate the cocoa powder thoroughly (brown layer).
- Step 4: Line an 8×4 inch loaf pan or a small square pan with parchment paper, leaving an overhang. Press the chocolate (brown) mixture firmly and evenly into the bottom of the pan. Layer the vanilla (white) mixture directly on top of the chocolate layer and press down firmly. Finish with the strawberry (pink) mixture on top, pressing all layers tightly together.
- Step 5: Refrigerate the candy for at least 3 hours, or until fully chilled and hardened. Use the parchment paper overhang to lift the block of candy out of the pan. Slice the Neapolitan coconut candy into small squares or bars before serving.
Notes
- Store slices airtight in the refrigerator for up to two weeks, or freeze wrapped bars for longer enjoyment; always serve chilled for the best texture.
- Do not attempt to reheat this chilled candy; if you prefer a slightly softer bite, let the slices sit at cool room temperature for 5-10 minutes before eating, but avoid prolonged warmth.
- For a sophisticated presentation, serve these colorful bars alongside strong espresso or lightly dusted with finely crushed freeze-dried strawberries to enhance the pink layer's flavor.
- The key to a firm, clean-slicing candy is ensuring the coconut mixture truly pulls away cleanly from the pan walls in Step 2; undercooking will result in a soft, sticky candy that won't set properly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American