There’s nothing quite like a nostalgic candy to bring back sweet childhood memories, and Brach’s Neapolitan Coconut Candy Recipe was always one of my favorites.

I was so disappointed when it was discontinued, but I recently set out to recreate it in my own kitchen.

After a little experimenting, I landed on this recipe that tastes just like the original.

The distinct layers of chocolate, vanilla, and strawberry coconut are so fun to make, and the result is a creamy, chewy treat that’s even better than I remember.

Ingredients

Here are the key components you’ll need to create these iconic tri-colored coconut treats at home.

1 cup white chocolate chips: These form the creamy, sweet base of the candy and help everything bind together.
1 tin sweetened condensed milk: This provides the signature chewy texture and rich sweetness that makes the candy so decadent.
3 tablespoons unsalted butter: Adds richness and a smooth mouthfeel to the finished candy.
1 tablespoon pure vanilla extract: Use pure vanilla for the best flavor in the middle “vanilla” layer.
½ teaspoon kosher salt: A small amount of salt balances the sweetness and enhances all the other flavors.
1 cup finely shredded sweetened coconut: This type of coconut provides extra moisture and sweetness.
1¼ cup finely shredded unsweetened coconut: Using unsweetened coconut helps balance the sweetness from the condensed milk and white chocolate.
1 ounce dark chocolate, melted: For the rich, classic chocolate layer. A darker chocolate provides a nice contrast.
1 drop red food coloring: Just a single drop is needed to create the perfect pink “strawberry” layer.

Note: This recipe makes about 24 small candy bites.

Variations

Get creative with these simple twists to customize your coconut candy.

Flavor Extracts: Instead of just vanilla, try adding a drop of strawberry extract to the pink layer or a hint of almond extract to the white layer for more complex flavors.
Different Chocolate: Swap the dark chocolate for milk chocolate for a sweeter bottom layer, or use strawberry-flavored chocolate melts for the pink layer.
Dairy-Free Option: Use dairy-free white chocolate chips, a full-fat coconut condensed milk, and plant-based butter to make this recipe suitable for a dairy-free diet.
Nutty Addition: Mix finely chopped nuts like almonds or pecans into any of the layers for an added crunch and nutty flavor.
All-Natural Coloring: Use a tiny amount of beet powder instead of red food coloring for a natural pink hue in the top layer.

Cooking Time

This simple candy recipe comes together quickly and just needs time to chill.

Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes (plus 2 hours chilling time)

Equipment you need

You only need a few common kitchen tools to make this nostalgic candy.

8-inch Square Pan: This is the perfect size for creating thick, even layers that are easy to cut.
Medium Saucepan: For melting the base ingredients together on the stovetop.
Three Small Bowls: To divide the coconut mixture for coloring and flavoring each layer.
Offset Spatula: This makes spreading the sticky layers into a smooth, even surface much easier.
Foil or Parchment Paper: For lining the pan, which allows for easy removal and cleanup.

How to Make Brach’s Neapolitan Coconut Candy Recipe?

This no-bake recipe is all about melting, mixing, and layering to recreate a childhood favorite. The process is straightforward, starting with creating a creamy coconut base that gets divided and flavored to form the iconic Neapolitan trio. With a little patience during the layering and chilling stages, you’ll have a beautiful and delicious treat that looks as good as it tastes. It’s a fun project that yields impressive results.

Step 1: Create the Coconut Base

First, line an 8-inch square pan with foil, leaving some overhang on the sides to use as handles later. In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, butter, salt, and vanilla extract. Melt everything together over medium heat, stirring constantly until the mixture is smooth and creamy. Remove it from the heat and stir in both types of shredded coconut until everything is well-coated.

Step 2: Divide and Flavor the Layers

Quickly divide the hot coconut mixture evenly among three separate bowls. Leave one bowl as is for the vanilla layer. To the second bowl, add the melted dark chocolate and stir until it’s completely combined for the chocolate layer. In the third bowl, add one drop of red food coloring and mix thoroughly to create the pink strawberry layer. Work efficiently, as the mixture will start to set as it cools.

Step 3: Assemble the Neapolitan Layers

Using an offset spatula, spread the chocolate coconut mixture evenly across the bottom of your prepared pan. Carefully add the white vanilla mixture on top, spreading it gently to avoid mixing it with the chocolate layer below. Finally, add the pink strawberry mixture on top of the white layer, smoothing the surface to create a final, even layer.

Step 4: Chill and Cut the Candy

Place the pan in the refrigerator to chill for at least two hours, or until the block is completely firm. Once chilled, use the foil overhangs to lift the candy out of the pan and place it on a cutting board. Peel away the foil and use a sharp knife to cut the block into small, bite-sized squares.

Additional Tips for Making this Recipe Better

From my experience making these, I’ve learned a few things that help get them just right.

I found that pressing each layer down firmly with the back of a greased spoon or the bottom of a glass helps create clean, distinct lines between the colors.
To get clean cuts, I run my knife under hot water and wipe it dry before slicing. This helps it glide through the dense, chilled candy without sticking.
I recommend using gel food coloring instead of liquid if you have it. It’s more concentrated, so you need less, and it won’t add extra moisture to the candy mixture.
Make sure your coconut is finely shredded. If you only have larger flakes, I suggest pulsing them in a food processor a few times for a better, more compact texture.

How to Serve Brach’s Neapolitan Coconut Candy Recipe?

These colorful little bites are perfect for serving on a platter at parties or as part of a dessert board. For a nostalgic touch, you can wrap each piece individually in wax paper or clear cellophane, just like the old-fashioned candy store treats. They also make a wonderful homemade gift when packed into a decorative box or tin, especially around the holidays.

Nutritional Information

This is an estimate of the nutritional facts for each candy bite.

Calories: ~95 kcal
Protein: 1g
Carbohydrates: 10g
Fat: 6g

Make Ahead and Storage

Here’s how to properly store your homemade candy to keep it fresh.

Making Ahead:
This candy is ideal for making ahead, as it needs time to chill and set completely. You can make it up to three days in advance and keep it chilled in the pan before cutting and serving.

Storing:
Store the cut candy squares in an airtight container in the refrigerator. Placing parchment paper between the layers will prevent them from sticking together. They will stay fresh for up to two weeks.

Freezing:
You can also freeze this candy for longer storage. Arrange the squares in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. Let them thaw in the refrigerator before serving.

Why You’ll Love This Recipe?

There are so many reasons to fall in love with making this nostalgic treat at home.

Brings Back Memories: It’s a perfect copycat of the beloved Brach’s candy, allowing you to enjoy a taste of childhood that you can’t find in stores anymore.
No-Bake and Easy: With no oven required, this recipe is incredibly simple. It’s a fun project for all skill levels and a great one to make with kids.
Visually Stunning: The beautiful pink, white, and brown layers make this candy a standout treat that’s perfect for holidays, parties, or bake sales.
Completely Customizable: You can easily adjust the flavors, colors, or even add nuts to create a version that is uniquely your own.