Vanilla Coconut Cream Candy

Vanilla Coconut Cream Candy made with Organic Coconut Cream Concentrate

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

Preparation Time: 5 minutes

Servings: 30 pieces about 1/2 inch thick

16 oz Coconut Cream Concentrate
1/4 to 1/3 cup raw honey (or to taste)
1 teaspoon vanilla extract
2/3 cup raw or toasted walnuts (chopped)

Slightly warm the coconut cream concentrate over a bowl or pan of hot water until it can be stirred.

Stir in the honey, vanilla and chopped nuts into the coconut cream concentrate until well mixed.

Before it hardens, shape mixture into rolls and wrap in waxed paper. Let harden in the refrigerator and slice into rounds to eat as candy once firm. Store in refrigerator or at room temperature if below 75 degrees.

Recipe submitted by Annette, West Monroe, LA

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Published on September 28, 2009

(21 votes, average: 3.76 out of 5)

23 Comments

Debbie February 26, 2014 at 8:17 pm - Reply

What is your recipe for the chocolate glaze? Thank you

poly August 30, 2013 at 6:15 pm - Reply
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Can I make it without nuts.?
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Peggy August 1, 2013 at 6:18 pm - Reply

This is so good!  I was only trying it out so I just willy-nilly added the ingredients to a cup of coconut cream.   It has a texture like fudge!

Sarah:) January 9, 2012 at 11:11 am - Reply

There’s a search box at the top of the page.

Theresa January 9, 2012 at 10:45 am - Reply

Where can I find “Quick Lemon Coconut Candy” recipe

Angie November 10, 2011 at 3:38 pm - Reply

Has anyone tried substituting chocolate chips for the nuts? I think that would be a wonderful combination!

Sharon Moody November 6, 2011 at 3:05 pm - Reply

Sent several friends into a state of bliss with the “Quick Lemon Coconut Candy.”

This recipe uses twice as much cream with little other flavor.  I found it pleasant, but quite bland.

I’m tempted to soften them and double the walnuts and vanilla.

heidi July 29, 2011 at 5:33 pm - Reply

do you think you could use stevia instead of honey?

Mary July 25, 2011 at 11:14 am - Reply

Just read about this on a blog and it sounds amazing! Would love to try it!

linda April 19, 2011 at 6:53 am - Reply

Hi – Could these be made into Easter Eggs.  All of the recipes I  find, are too sweet.
Thanks!

Lyn February 21, 2011 at 8:01 pm - Reply

I just have to say I LOVE this recipe!!!! Now you have to understand I also do NOT normally like coconut (in the past I have gone so far as to say I HATED it lol)  BUT I take all that back now that I found tropical traditions!!! and this recipe is De BOMB!!!! I altered mine in that I used raw almonds crushed up and I added some shredded coconut I had some plain candies (I call them cookies lol) and on some I drizzled some melted chocolate chips over and some got half dipped in chocolate….they looked so pretty !!! and tasted AWESOME!!!!!!!!!!

Ruthy November 16, 2010 at 5:14 pm - Reply

I just made a half batch of these a LOVED them! I also made a chocolate coating of 1tbsp coconut oil, appx 2 tbsp cocoa powder, 1/2 tsp sugar, and 12 drops vanilla cream stevia. I spread it in a long rectangle on a sheet of wax paper, rolled the candy into a log shape, wrapped it an put it in the fridge for about an hour and a half. DELICIOUS!

Sarah October 7, 2010 at 11:03 am - Reply

Sky: I don’t recommend agave syrup as it isn’t a healthy sweetener. If you can’t have honey try brown rice syrup. If it isn’t sweet enough add a little maple syrup with the brown rice syrup (add a teaspoon of the maple at a time until sweet enough).

sky October 7, 2010 at 9:23 am - Reply

I am unable to eat Honey….  wondering if liquid AGAVE would work instead of the honey? is the thickness of the honey important to the success of the candy?

Sarah August 1, 2010 at 6:21 pm - Reply

Angelique: Yes, you can but the raw honey from Tropical Traditions is best. :)

ANGELIQUE August 1, 2010 at 11:56 am - Reply

Can you substitute regular honey for Raw honey ?

Sarah June 10, 2010 at 12:51 pm - Reply

Sharon: You can use any nut you want, it doesn’t matter.

Gail: I’d love to help, I need to know more about how you made it, it’s pretty much impossible to know without any details. Was the Coconut Cream Concentrate hard when you measured it out? Was it runny? Soft like peanut butter? Did you change anything, added other ingredients? Were any of the ingredients cold or in the refrigerator? Things like that.

Barb June 8, 2010 at 8:41 pm - Reply

What about with chopped toasted almonds and partially  dipped in chocolate???  Mmmm!

Gail June 8, 2010 at 7:29 pm - Reply

Delicious, but i had a little trouble with consistency.  it was too runny, it wouldn’t form into a roll.  i was able to harden in the refrigerator.  Any ideas on why so runny?

Sharon June 8, 2010 at 7:05 pm - Reply

Could you substitute pecans for the walnuts? we are not big walnut eaters but love pecans!

CakeSpy October 21, 2009 at 3:05 pm - Reply

This looks amazing. I’ve got to try it!

Betsy October 20, 2009 at 4:03 pm - Reply

I prepared this candy and had wonderful results~melt in your mouth sweet coconut candy!  My husband, my daughter and I loved this treat!  This will be a nice addition to our Christmas candies.  Thank you.

Sarah September 28, 2009 at 2:12 pm - Reply

I made a half batch of this recipe and as you can see by the picture it turned out great! The candy is very rich and creamy so you may not be able to eat more then one or two. :)

I did a variation on these by making a chocolate glaze and dipping the half of each candy round into it.  The creamy flavor of the coconut and vanilla with the chocolate is a great combination!

Vanilla Coconut Cream Candy