Ingredients

The following ingredients have 4 Servings
  • 1 15 oz. can Cream of Coconut
  • 10.5 ounces white chocolate chips
  • 10 ounces unsweetened coconut
  • pink food coloring

Instruction

  • Stir cream of coconut, then add white chocolate chips to the top bowl of a double boiler.
  • Fill bottom double boiler pot with 1 inch of water. Put bowl on top and heat over low heat.
  • Stir occasionally until melted.
  • Remove from heat and stir in coconut.
  • Divide into 3 bowls.
  • Color 1 batch bright pink, 1 batch medium pink, 1 batch light pink.
  • Spoon a teaspoonful of the light pink into 24 heart cavities. Press down into an even layer.
  • Top with a layer of medium pink then a layer of bright pink. Press to compress the hearts.
  • Freeze for 1 hour.
  • Un-mold.
  • Store in an airtight container for up to 10 days.