Ingredients
Scale
- For the Coconut Cream Filling:
- 1 cup coconut cream, chilled
- 8 oz (225 g) cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup shredded coconut
- For the White Chocolate Layer:
- 6 oz (170 g) white chocolate, melted
- 1 tbsp coconut oil
- For the Center Core:
- 1/4 cup pineapple curd
- 1 tbsp lime juice
- For the Pearlescent Glaze:
- 1 cup white chocolate, melted
- 1/2 cup sweetened condensed milk
- 1 tbsp coconut oil
- 1 tsp edible pearl luster dust
- For Garnish (optional):
- Toasted coconut flakes
- Edible pearl sprinkles
- Small mint leaves
Instructions
- 1. Beat cream cheese, powdered sugar, vanilla extract, and coconut cream until smooth.
- 2. Fold in shredded coconut and chill for 10 minutes to firm slightly.
- 3. Fill heart-shaped silicone molds halfway with coconut cream mixture.
- 4. Add a small spoonful of pineapple curd mixed with lime juice to the center of each mold.
- 5. Cover with remaining coconut cream and smooth the tops.
- 6. Freeze for at least 4 hours until fully set.
- 7. Melt white chocolate with coconut oil until smooth and glossy.
- 8. Unmold frozen hearts and dip or coat lightly in white chocolate layer.
- 9. Freeze again for 10 minutes to set the shell.
- 10. Mix melted white chocolate, condensed milk, coconut oil, and pearl luster dust until pearlescent.
- 11. Pour glaze evenly over each heart.
- 12. Allow glaze to set completely.
- 13. Garnish with toasted coconut flakes, pearl sprinkles, and mint leaves before serving.
Nutrition
- Calories: 330
- Sugar: 20 g
- Fat: 26 g
- Carbohydrates: 22 g
- Protein: 4 g