Bright, tangy, coconutty, and slightly sweet. A perfect combination of a satisfying treat without the guilt! I have made these candies for years. The original recipe came from Free Coconut Recipes and then over the years, it has evolved depending on my moods and the season. They are my go-to whenever I want something sweet, but don’t want to make a big batch of something I will later regret eating. They are easily portion controlled and the richness of the coconut cream and coconut oil is very satiating to the taste buds.
As with any of my recipes, feel free to tailor this recipe to suit your own personal tastes. You can vary the type of citrus you use — orange, tangerine, and even grapefruit are all nice. The citrus and coconut pairs nicely together. The coconut cream that I get is from my affiliate partner, Tropical Traditions, and it already contains a lot of oil, but you all know how much I love coconut oil, so I just couldn’t help adding a tad more. These hold up pretty well outside the fridge. They taste delicious both cold and room temperature. I prefer them at room temperature because the citrus pops even more and they have a delicious fudge-like texture. Oh, and did I mention they are easy to make? They only take a few minutes, so they’re great to keep in mind for those times when you need a really fast dessert.
Lemon Lime Coconut Candy Recipe
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1 cup coconut butter
1/2 cup coconut oil
1/2 cup shredded coconut
1 large organic lemon, zested and juiced
2 organic limes, zested and juiced
1 tsp. vanilla extract
1/4 tsp. lemon extract
1/4. tsp. lime extract
1/8 tsp. sea salt
1-2 tbsp. honey (optional) or a little stevia (optional)
Over low heat, warm the coconut butter and coconut oil until the oil melts and the butter is smooth. If you are using a sweetener, you can add it at this time.
Stir in the shredded coconut, as well as the lemon and lime zest.
Add the vanilla, lemon extract, lime extract, and salt and stir until combined.
Remove from heat and stir in the lemon and lime juice. I use a whisk. The citrus will almost make the coconut cream curdle for a second, but it smoots right back out if you keep stirring.
Spoon the mixture into molds of your choice (I use little mini silicone muffin pans), or you can spread it into a glass dish and then cut it into chunks later.
Chill in the freezer or fridge for an hour, or until firm.
Store in an airtight container in your fridge or freezer.
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I buy all of my coconut products from my affiliate partner, Tropical Traditions. They have the highest quality, organic products that I have found. In addition to coconut, they sell a wide range of other organic foods, grass-fed meats, and more.