Coconut Pineapple Candy

By Amanda Rose | Coconut

Sep 08

Coconut Pineapple Candy at FreshBitesDaily.comThis coconut pineapple candy is a spin-off from a popular recipe on this site that uses chocolate chips and peanut butter. My family loves the chocolate peanut butter version so much that my husband asked, “Why make anything else?”

The world is full of great flavors and when you eat this particular combination you will forget for a short time that there is such a thing as chocolate or peanut butter. The combination of pineapple, almonds, coconut, and lemon rind is exquisite.

For this recipe, I used sliced almonds. I happened to have them but the lightness was great in this recipe. If you don’t have sliced almonds, chopped almonds will certainly do. The coconut butter adds a bit of texture to this candy. Without it you could try almond butter though you will have a brownish candy. You could also replace it with coconut oil but the texture may not be quite as satisfying. The sugar is powdered simply so that it integrates easily into the oil mixture. You could dissolve whole sugar in the oil instead by warming the oil slightly.

This candy concept leverages the ability of coconut oil to harden when it is cold. Your candy will harden without using any complicated cooking techniques. The down side is that it does not travel well. Keep it in your freezer until you are ready for a treat.

Coconut Pineapple Candy Ingredients

Coconut Pineapple Candy at

  • 1 cup coconut butter
  • 1 cup coconut oil
  • 3 tablespoons powdered sucanat or Rapadura (optional)
  • Rind of one lemon
  • 5 dried pineapple rounds, chopped
  • 1 cup almonds, chopped and roasted
  • 1 cup shredded coconut, unsweetened

Coconut Pineapple Candy Steps

  1. Combine coconut butter, oil, sugar, and lemon rind in mixer. (Combine by hand if the ingredients are warm and easy to mix.) Mix well.
  2. Separately, grease a baking sheet with coconut oil.
  3. Distribute chopped pineapple evenly on your baking sheet.
  4. Sprinkle almonds and shredded coconut evenly over the pineapple.
  5. Pour oil mixture over pineapple, almonds, and coconut.
  6. Place baking sheet in freezer for a couple of hours or until candy is hard.
  7. When candy is hard, use a spatula to break up candy into single serving pieces.
  8. Store candy in the freezer in a freezer container.
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Sandra at Thistle Cove Farm

It does look good,unfortunately, some of the ingredients are difficult to find here in the hinterlands -smile-.

11 years ago

These sound delicious! I just used all my coconut butter, but when I replenish I am definitely making these! Thanks

Miz Helen
11 years ago

What a great treat! Hope you are having a great fall weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

Just Winging It
11 years ago

I am inviting you to come and share this in my Show Your Stuff blog hop, the party runs from Thursday evening until Tuesday:

11 years ago

Hi there. Food on Friday: Pineapple is open for entries. This looks like a neat one! I do hope you link it in. This is the link . Cheers

11 years ago

Thanks for linking this super pineapple post in to Food on Friday. I am now signed up to follow you via Google Reader. A follow back to Carole’s Chatter would be wonderful – or are you already following? Cheers

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