Description
These Pink Creamy Coconut Hearts are a delightful no-bake dessert perfect for Valentine’s Day or any special occasion. They are vegan, gluten-free, and bursting with coconut flavor. With a creamy white chocolate coating option, these treats are as beautiful as they are delicious.
Ingredients
Scale
- 1 ½ cups unsweetened shredded coconut
- ½ cup coconut cream
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- a pinch of salt
- a few drops of natural pink food coloring or beet juice
- ½ cup white chocolate chips
Main Ingredients:
Optional for Coating:
Instructions
- Blend Ingredients: In a food processor, blend shredded coconut, coconut cream, maple syrup, vanilla extract, and salt until thick and sticky.
- Add Color: Mix in pink food coloring or beet juice until evenly colored.
- Shape Hearts: Scoop and shape mixture into hearts, place on tray, and freeze for 20–30 minutes.
- Optional Coating: Melt white chocolate chips, dip hearts, and freeze until set.
- Storage: Store in the refrigerator or freezer until serving.
Notes
- For a richer flavor, toast the shredded coconut before blending.
- Agave syrup or honey can be used instead of maple syrup.
- Beet juice provides a natural pink hue with no impact on flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 heart
- Calories: 110
- Sugar: 4g
- Sodium: 10mg
- Fat: 9g
- Saturated Fat: 8g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
