Usuba
Layered Coconut Candies
Tender coconut candies with a two-tone layer: pink and white. Made from condensed milk, coconut shavings, and powdered sugar. No baking required — simply refrigerate until chilled.
- Total
- 130 min
- Standard serving
- 97.6 g
Ingredients
Total 5
Instructions
- 1
Step 1
Grease a 20×20 cm square baking pan with oil and line it with parchment paper for baking.
- 2
Step 2
Sift the powdered sugar and cream of tartar into a bowl, stir. Add the condensed milk and stir.
With a wooden spoon, mix in half of the coconut shavings, then add the remaining part. Mix well with your hands.
Divide the mass into two equal parts. Add 2–3 drops of pink food coloring to one part and mix thoroughly until you achieve a uniform color.
- 3
Step 3
Spread the pink mixture evenly on the bottom of the baking sheet. Distribute the white part on top.
Lightly press the layers and place the baking sheet in the refrigerator for 1–2 hours until completely set.
- 4
Step 4
Remove the hardened mass from the baking sheet and remove the parchment paper. Cut into small pieces and serve.
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