This sugar-free, artificial color-free coconut candy is the perfect treat for those who crave something sweet but want to keep things natural. With vibrant hues from dragon fruit and pandan juices, this plant-based candy is both visually stunning and deliciously tropical.
If you love coconut sweets then make sure to check out some of my other coconut treats similar to these such as coconut almond date balls, 4 ingredient coconut mochi, coconut and macadamia slice, or pandan coconut ice-cream. All recipes are refined sugar free, dairy free and plant-based.
Why You'll Love This Recipe
I love all the bright colours during Deepavali celebrations and I especially love all of the colourful sweet treats! However, I don't love cooking with refined sugar and artificial colours. That's why I decided to create this recipe. This recipe is sweetened with monk fruit, making it an excellent alternative to traditional candies. Plus, the bright colours are made using dragon fruit and pandan, giving you a unique, tropical coconut candy that’s as delightful to look at as it is to eat.
Ingredients Needed for Coconut Candy
Each ingredient in this candy recipe brings its own unique qualities to create a delicious, healthier candy.
- Desiccated Coconut: This gives the candy its chewy texture and rich coconut flavor.
- Monk Fruit Sweetener: A natural, calorie-free sweetener that makes this candy perfect for those avoiding sugar. Adjust the amount based on your sweetness preference.
- Coconut Cream: Adds creaminess and helps bind the ingredients. Adjust according to the amount of sweetener for the right consistency.
- Dragon Fruit Juice (for Pink Candy): Dragon fruit juice provides a gorgeous pink color without any artificial dyes.
- Pandan Juice (for Green Candy): Pandan juice brings a refreshing, herbal flavor along with a natural green hue.
- Coconut Oil: This helps bind everything together as it cools and sets in the fridge. It also adds to the coconut flavour if you are using non refined coconut oil. Both refined or non refined coconut oil will work.
How to Make Colorful Coconut Candy
Ingredients
For Pink Coconut Candy:
- 1 cup desiccated coconut
- ¼ to ½ cup monk fruit sweetener (adjust for sweetness)
- 100ml to 200ml coconut cream (adjust for sweetness level, ¼ cup monk fruit sweetener = 100ml coconut cream and ½ cup monk fruit sweetener = 200ml coconut cream)
- 60ml dragon fruit juice
- 1 tablespoon coconut oil
For Green Coconut Candy:
- 1 cup desiccated coconut
- ¼ to ½ cup monk fruit sweetener (adjust for sweetness)
- 100ml to 200ml coconut cream (adjust for sweetness level, ¼ cup monk fruit sweetener = 100ml coconut cream and ½ cup monk fruit sweetener = 200ml coconut cream)
- 60ml pandan juice
- 1 tablespoon coconut oil
Dragon Fruit Juice:
- 1 dragon fruit, peeled and blended with ½ cup of water. Strain through a sieve to remove pulp.
Pandan Juice:
- 1 bunch of pandan leaves, blended with 2 cups of water. Strain through a sieve to remove pulp.
Instructions
- Make the Dragon Fruit and Pandan Juices: Blend and strain each juice to remove the pulp.
- Cook the Candy: For each color, combine the coconut cream, monk fruit sweetener, and chosen juice (dragon fruit or pandan) in a pan over low heat. Mix to combine.
- Add Desiccated Coconut: Stir in the desiccated coconut and mix to combine. Add the coconut oil and cook on low heat for 15–20 minutes, stirring constantly until the coconut mixture begins to clump together and looks slightly dry.
- Shape the Candy: Pour the mixture into a baking paper-lined dish and press it down firmly. Cover and chill in the refrigerator for at least 3 hours.
- Slice and Serve: Once chilled, slice into pieces. This candy can be stored in the fridge for up to a week.
Tips and Tricks for Perfecting Your Coconut Candy
- Adjust Sweetness and Texture: adding more monk fruit will not only make the candy sweeter, but also a harder consistency. If you want a harder candy I recommend using ½ cup monk fruit sweetener to 150ml coconut cream. For a more softer consistency you can use ¼ cup monk fruit sweetener to 150ml coconut cream. You can't get it wrong, it just slightly changes the sweetness and consistency and everyone is different on how they like it. I recommend you give it a go and decide which one you like best!
- Stir Consistently: To avoid burning or sticking, keep stirring as it cooks.
- Make Sure to Cook a Low Heat: avoid using anything above a low setting to avoid burning the candy.
- Press Firmly: Press the mixture well when transferring it to the dish; this helps create solid, even slices.
Frequently Asked Questions About Coconut Candy
I haven't tried this recipe with other sweeteners. As long as the sweetener can melt when heated then it will work.
Variations
- Beetroot Juice: Substitute beetroot juice for the dragon fruit juice to create a bright red candy without artificial coloring.
Common Mistakes to Avoid When Making This Recipe
- Burning the Mixture: Keep it on low heat and remove it once it’s slightly dry and clumping together.
- Skipping the Chilling Step: Don’t skip the chilling time, as it allows the candy to set fully and makes slicing easier. If it's not chilled and set it will crumble whilst you are trying to cut it.
Let's Make Colorful Coconut Candy!
Discover your new favourite vegan coconut candy with this dairy free coconut candy recipe! If you liked this recipe, make sure to leave me a comment and review below. I love hearing from you!
For more easy and healthy recipes like this one you can follow me on YouTube, Instagram, TikTok, and Pinterest. Enjoy!
Sugar Free & Artificial Colour Free Coconut Candy
Ingredients
Dragonfruit Juice
- 1 purple dragonfruit
- ½ cup water
Pandan Juice
- 1 bunch pandan leaves
- 2 cup water
Green & Pink Coconut Candy
- 1 cup desiccated coconut
- ¼ to ½ cup monk fruit sweetener adjust for sweetness
- 100 to 200 ml coconut cream adjust for sweetness level, ¼ cup monk fruit sweetener = 100ml coconut cream and ½ cup monk fruit sweetener = 200ml coconut cream
- 60 ml dragonfruit juice / pandan juice use dragonfruit juice for pink and pandan juice for green
Instructions
- Make the Dragon Fruit and Pandan Juices: Blend and strain each juice to remove the pulp.
- Cook the Candy: For each color, combine the coconut cream, monk fruit sweetener, and chosen juice (dragon fruit or pandan) in a pan over low heat. Mix to combine.
- Add Desiccated Coconut: Stir in the desiccated coconut and mix to combine. Add the coconut oil and cook on low heat for 15–20 minutes, stirring constantly until the coconut mixture begins to clump together and looks slightly dry.
- Shape the Candy: Pour the mixture into a baking paper-lined dish and press it down firmly. Cover and chill in the refrigerator for at least 3 hours.
- Slice and Serve: Once chilled, slice into pieces. This candy can be stored in the fridge for up to a week.
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