Sugar Free & Artificial Colour Free Coconut Candy

A sugar free and artificial colour free coconut candy recipe. Made with monk fruit sweetener for sweetness and real fruit for colour!

Course Dessert

Cuisine Asian

Keyword coconut candy

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 17kcal

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

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.