This 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.
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With coconut oil as the glue holding together a mix of chocolate goodness, this is a no-fail candy treat (and it’s gluten- and corn-free)