Valentine’s Day just isn’t complete without something sweet to share, and these Coconut Cream Candy Hearts are my go-to every year. They’re the kind of treat that makes people’s eyes light up, simple, creamy, and packed with coconut flavor. I started making them years ago when I wanted something homemade but didn’t have time for fussy desserts. Now, they’re a tradition in my house, tucked into little boxes for friends or left as a surprise on the kitchen counter. The best part? No baking required, just mix, shape, and chill. Trust me, these little hearts taste like love in every bite.
Why You’ll Love These Coconut Cream Candy Hearts
These little coconut cream hearts aren’t just adorable, they’re downright addictive. Here’s why they’ve become my Valentine’s Day staple:
- No oven required – Seriously, just mix, shape, and chill. Perfect for when you’re short on time (or patience!) but still want something homemade.
- Naturally sweet – Maple syrup gives just the right amount of sweetness without being overpowering. No refined sugar needed!
- Creamy dreamy texture – The coconut cream makes them melt-in-your-mouth tender, like a little cloud of coconut happiness.
- Endlessly customizable – Dip them in chocolate, roll them in toasted coconut, or add a drop of food coloring for pink hearts. So fun to play with!
- They actually stay fresh – Unlike most homemade candies, these keep beautifully in the fridge for days (if they last that long!).
I’ve made fancier desserts, but these simple hearts always steal the show. There’s something magical about their pure coconut flavor and that satisfyingly creamy bite.
Coconut Cream Candy Hearts
Ingredients
Method
- Mix shredded coconut, coconut cream, maple syrup, vanilla extract, and salt in a bowl.
- Shape the mixture into small hearts using a cookie cutter or your hands.
- Place the hearts on a parchment-lined tray and refrigerate for at least 1 hour to set.
Notes
Ingredients for Coconut Cream Candy Hearts
Gathering the right ingredients is what makes these coconut hearts so special, each one plays a key role in that perfect creamy texture and rich flavor. Here’s exactly what you’ll need:
- 1 cup unsweetened shredded coconut – Don’t grab the sweetened kind by mistake! The texture and natural coconut flavor are totally different.
- 1/2 cup coconut cream – Scoop from the thick part at the top of the can (shake it first and you’ll get watered-down cream, trust me, I learned this the hard way).
- 1/4 cup pure maple syrup – The real stuff, please! Pancake syrup just won’t give you that deep, caramel-like sweetness.
- 1 tsp vanilla extract – Splurge on the good quality vanilla if you can, it makes all the difference.
- 1/8 tsp salt – Just a tiny pinch to balance all that sweetness and make the flavors pop.
That’s it, just five simple ingredients standing between you and coconut bliss. Now let’s turn them into something magical!
How to Make Coconut Cream Candy Hearts
Okay, let’s get to the fun part, turning that simple ingredient list into sweet little coconut hearts! I promise it’s easier than you think, and the results are so worth it. Just follow these steps, and you’ll have adorable Valentine’s treats in no time.
Step 1: Mix the Ingredients
First things first, grab a big bowl (trust me, you’ll want the extra space for mixing). Dump in your shredded coconut, then spoon in that luscious coconut cream. The moment you start stirring, you’ll smell that amazing tropical aroma. Now drizzle in the maple syrup, watch how it coats the coconut strands, and add the vanilla and salt. Keep mixing until everything comes together in a sticky, cohesive mass. You’ll know it’s ready when you can press some between your fingers and it holds its shape without crumbling. If it seems too dry, add a teaspoon more coconut cream. Too wet? A sprinkle more coconut. Easy fixes!
Step 2: Shape the Hearts
Here’s where the magic happens! Line a baking sheet with parchment paper (this is non-negotiable unless you want stuck-on candy hearts). If you’re using a cookie cutter, lightly oil the inside so the mixture doesn’t stick. Press the coconut mixture firmly into your heart-shaped cutter, then gently lift it away, voilà! No cutter? No problem. I often shape them by hand, pinching the top into a point and rounding the bottom. They don’t need to be perfect, rustic hearts have charm too! Aim for about 1/2-inch thickness so they hold together but still feel delicate when you bite into them.
Step 3: Chill to Set
Now, patience is key (I know, it’s hard when they smell this good). Carefully slide the tray into the fridge and let them chill for at least an hour, two is even better. This cooling time lets the coconut cream firm up so the hearts hold their shape. I like to sneak a peek after 30 minutes just to admire them! When they’re ready, they’ll feel firm to the touch but still creamy inside. Use a thin spatula to loosen them from the parchment if needed. And that’s it, you’ve just made the most adorable homemade Valentine’s treat!
Tips for Perfect Coconut Cream Candy Hearts
After making dozens of batches, I’ve picked up some tricks that take these coconut hearts from good to unforgettable! Here are my can’t-live-without tips:
- Press, don’t pat – When shaping, really pack the mixture into your cutter or hands. Loose hearts crumble easier, firm pressure means they’ll hold their shape beautifully.
- Toast your coconut first – Spread the shredded coconut on a tray and bake at 350°F for 5-7 minutes until golden. The deeper flavor is unreal!
- Chill your hands – If shaping by hand, rinse with cold water first to prevent sticking. The mixture loves to cling to warm fingers.
- Double the batch – These disappear fast! I always make extra to stash in the fridge for surprise sweet cravings.
Little details make all the difference, like the time I added a pinch of cardamom and blew everyone’s minds. Don’t be afraid to play around!
Ingredient Substitutions & Notes
Life happens, sometimes you’re out of maple syrup or only have sweetened coconut. No panic! Here’s how to adapt without losing that dreamy coconut heart magic:
- Out of maple syrup? Honey or agave work beautifully, just use the same amount. For sugar-free, try monk fruit syrup (but reduce by 1 tbsp since it’s sweeter).
- Only have sweetened coconut? Reduce the maple syrup to 2 tbsp or your hearts might be too sugary.
- Coconut cream substitute? Full-fat coconut milk works if you scoop the thick part, just avoid “light” versions or the texture suffers.
My golden rule? Taste as you go, adjust sweetness or coconut amounts until the mixture feels right in your hands!
Storing and Serving Coconut Cream Candy Hearts
These little coconut hearts are happiest in an airtight container in the fridge, they’ll stay fresh and creamy for up to a whole week (if they last that long!). For gifting, I love stacking them in small paper candy boxes lined with parchment. Add a ribbon and handwritten note for the sweetest homemade Valentine. They also make adorable dessert toppers, just perch one on each slice of chocolate cake for instant romance!
Coconut Cream Candy Hearts FAQ
I get so many questions about these little coconut wonders, here are the answers to what people ask me most!
Can I freeze these coconut hearts?
Absolutely! They freeze beautifully for up to 2 months. Just layer them between parchment in an airtight container. Thaw in the fridge overnight, they’ll taste just as creamy.
Are these already vegan?
Yes! The recipe is naturally vegan as written. Just double-check your maple syrup brand if you’re strict about processing methods.
Why did my hearts turn out crumbly?
This usually means the mixture needed more coconut cream. Next time, add an extra tablespoon until it holds together like Play-Doh when squeezed.
Can I use coconut oil instead of coconut cream?
I wouldn’t recommend it, the cream gives that melt-in-your-mouth texture. Oil makes them greasy and changes the flavor completely.
How far in advance can I make these?
They’re perfect made 1-2 days ahead, the flavors actually deepen! Just store chilled until you’re ready to serve or gift them.
Nutritional Information
Here’s the scoop on these coconut cream hearts, they’re sweet treats, but made with simple, wholesome ingredients! Each heart has about 80 calories, with healthy fats from the coconut and natural sweetness from maple syrup. The exact nutrition varies based on your brands and exact measurements, so consider these friendly estimates rather than strict numbers. As always, enjoy them as part of a balanced diet, perfect for when you want something special without artificial stuff! For more recipe ideas, check out recipesloop.com.
I’d love to see your coconut cream creations! Snap a photo of your hearts and tag me on Instagram, I always get so inspired seeing everyone’s variations. Or leave a comment below sharing how you made them your own. Happy Valentine’s baking! If you are looking for other Valentine’s ideas, you might enjoy our Candy Heart Gelatin Cake.
