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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 pair 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 at 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.

Coupons for Lemon Lime Coconut Candy (Fat Bombs) Recipe Ingredients

I am always asked about my favorite ingredients and what I use in my own kitchen. I have linked to the products from my affiliate partners that I personally use and recommend. And now, here are the special coupon offers that select affiliate partners are currently offering:

• Thrive Market: If you sign up through this link, you will get 15% OFF your first order.
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• I get all of my herbs and spices from Mountain Rose Herbs. I have tried so many other brands and have never found the quality, flavor, and aroma to be as good as the herbs I get from Mountain Rose.

PLEASE READ!!!! Quick note about “coconut cream concentrate” and “coconut butter”, since I get asked this all the time.

Whenever I refer to those two terms in my recipes, it means the product that is super finely ground coconut meat, which has a consistency similar to a nut butter. It’s not referring to coconut milk or coconut cream (the liquid beverage-type products), and it’s not referring to those vegan “butters” that often use coconut oil in them.

You cannot substitute dairy butter for coconut butter, nor can you substitute coconut oil for coconut butter.

Please read this post where I talk about coconut products in detail and clear up the common confusion with ingredient names.

Also, the texture of the cookies may vary depending on the brand(s) of coconut products you use. I have found in my years of cooking that there can be a big difference between brands of coconut products and how they work in recipes. For this recipe, I found I got the best results when I used coconut cream concentrate from Tropical Traditions and coconut flour from my local health food store. If you find that your dough is too dry, just add a tablespoon or two of coconut milk (or milk of your choice) to the mix until you get the right consistency.

Lemon Lime Coconut Candy (Fat Bombs)

Bright, tangy, coconutty, and slightly sweet. A perfect combination of a satisfying treat without the guilt!

Print

Ingredients

• 1 cup coconut cream concentrate, aka coconut butter (see note above)
• 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 liquid stevia (optional)

Instructions

1. 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.
2. Stir in the shredded coconut, as well as the lemon and lime zest.
3. Add the vanilla, lemon extract, lime extract, and salt and stir until combined.
4. 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.
5. 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.
6. Chill in the freezer or fridge for an hour or until firm.
7. Store in an airtight container in your fridge or freezer.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I may earn a small commission from qualifying purchases.

• 
  Stevia Extract Organic Now Foods 8 oz Liquid
• 
  Wholesome Sweeteners Organic Raw Honey 
• 
  Redmond Real Sea Salt 
• 
  Plant Therapy Lemon Essential Oil | 100% Pure, Undiluted, Natural Aromatherapy, Therapeutic Grade | 30 Milliliter (1 Ounce)
• 
  Certified Organic Pure Vanilla Extract
• 
  Anthony's Organic Shredded Coconut
• 
  Nutiva Organic, Cold-Pressed, Unrefined, Virgin Coconut Oil
• 
  Artisana Organics Non GMO Raw Coconut Butter, 14 oz
• 
  Aroy-D 100% Pure Coconut Cream

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