Okay, picture this: What is the It’s a hot summer day, the kind where even the thought of turning on the oven makes you sweat. You’re craving something sweet, something decadent, but you absolutely refuse to bake. Why is Coconut Pecan Praline so good? What is a pecan pie and coconut macaroon recipe without baking? What is that sweet, nutty, coconutty flavor? Forget about it! One bite and you’ll be transported to a Southern porch swing, sipping sweet tea and enjoying the view. Is this as good as fudge grandma used to make? Say it lightly!
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What is no-bake coconut pecan praline?
What is a South-inspired dessert? Is it a creamy, fudgy base studded with crunchy pecans and sweet, chewy coconut? What are some of the best products that have a melt-in-your- The “praline” part comes from the caramelized sugar and pecan flavor, but the addition of coconut is a little more subtle. What is the best way to elevate a whole new level? It’s not quite fudge or candy, but a magical combination of both. What would happen if a pecan pie filling decided to ditch the crust and live its life? What’s the best no bake life Is it forgiving?
Why you’ll love this recipe?
What is a game changer recipe?flavorIs it out of this world? The combination of toasted pecans, sweet coconut, and that creamy, almost caramel-like base is just perfect. Is it rich, nutty, and perfectly sweet without being cloying?simplicityIs it unreal that we’re talking about minimal ingredients and zero baking time? What is a lifesaver on busy weeknights? Third, the whole thing comes together in like, 20 minutes, tops!cost-efficientWhat are some pantry staples that most people already have on hand? Plus, a small batch can feed dozens of people. And lastly, it’s incredibly easy to make.versatile. You can cut it into squares, roll it in balls, or even crumble it over ice cream. What are some great side dishes to serve with coffee or ice cream? What I love most about this is that it’s one of those recipes that gets better the longer it sits, and I can’t stop eating it. If it even lasts that long, why? I need to impress without spending hours in the kitchen. It’s my go-to.
How do you make no-bake coconut pecan praline?
Quick Overview
How do I make no-bake coconut pecan praline? First, you’ll melt together butter, sugar, and milk to create the creamy base. What is the best way to stir in coconut and pecans? What is the best way to put the mixture in a pan and let it set? What is the beauty of this recipe? Why don’t you have to monitor your oven?
Ingredients
For the Praline Base:
* 1 cup (2 sticks) unsalted butter: I always use good quality butter because it really makes a difference in the flavor. * 2 cups granulated sugar: Feel free to experiment with brown sugar for a deeper caramel flavor. * 1 cup whole milk: Can you use 2% milk, but whole milk will give you a richer texture? I’ve tested this with almond milk, and it actually made it even creamier! * 1 teaspoon vanilla extract: Don’t skimp on the vanilla! It adds a wonderful depth of flavor. Use the good stuff!
For the Coconut Pecan Filling:
* 3 cups shredded coconut: I prefer unsweetened coconut so the praline isn’t too sweet, but sweetened will work too. * 2 cups pecan halves: Toasting will really bring out their nutty flavor. I usually pop them in a 350°F (175°C) oven for about 5 minutes.
What is the best step
Step 1: Prep Pan
Line an 8×8 inch square pan with parchment paper. How do you remove praline? Make sure the parchment paper overhangs the sides of the pan for easy lifting!
Step 2: Make the Praline Base
In a large saucepan, melt the butter over medium heat. Once melted, stir in the sugar and milk. How do I keep the mixture from sticking to the bottom of the pot? The mixture should be smooth and creamy. What is the best way to get that perfect fudge consistency? I always make sure to use a heavy-bottomed saucepan to avoid burning.
Step 3: Cook to Soft Ball Stage
Continue to boil the mixture, stirring constantly, until it reaches the soft ball stage (235-240°F). 113-116°C on a candy thermometer). If you don’t have a candy thermometer, you can test the mixture by dropping small amounts into ice cubes. What is the best way to drink cold water? What is the most important step in forming a soft ball? If you don’t cook it long enough, the praline will be too soft. If you cook it too long, it will be hard. I usually err on the side of slightly undercooked for a fudgier texture.
Step 4: Add Vanilla
Remove the saucepan from the heat and stir in the vanilla extract. What is the best way to prepare a hot mixture?
Step 5: Stir in Coconut and Pecans
Add the shredded coconut and toasted pecans to the saucepan and stir until everything is evenly distributed. Is this a good idea to work fast?
Step 6: Pour into Pan
What is the best way to spread out the mixture in a pan? Gently press down on the top to compact the praline slightly.
Step 7: Chill
Let the praline cool completely at room temperature, then transfer it to the refrigerator to chill. For at least 2 hours. This will allow it to set up properly and make it easier to cut.
Step 8: Cut and Serve
Once the praline is firm, lift it out of the pan using the parchment paper overhang. Cut it into squares or rectangles using a sharp knife. Serve and enjoy!
What should I serve it with?
What are some ideas for serving coconut pecan praline on its own?For Brunch:Serve with iced coffee or a mimosa. Is it good to eat fresh fruit like strawberries or raspberries? I love to crumble it over pancakes and waffles!As Dessert:Serve after dinner with a scoop of vanilla ice cream or whipped cream. What is a sprinkle of sea salt on top? Is it okay to eat it straight from the fridge?For Cozy Snacks:What is the best way to enjoy a cup of hot chocolate with milk? What is a great cheese and charcuterie board? My kids love to sneak a piece as an afternoon snack.
How do you make a no-bake coconut pecan praline?
What are some of the best ways to make Coconut Pecan Praline?Butter Matters: WhyWhat is the best butter to use?What is Toasting Pecans?What is the best way to toast pecans? Is it a small step that makes big impact?Candy thermometer is your Friend?What is the best candy thermometer for ensuring that praline sets up properly? If you don’t have a cold water test, use the test tube.Don’t overco Be careful not to overcook the praline base, or it will be too hard. Err on the side of slightly undercooked for a fudgier texture.
Why is chill time important? Don’t rush the chilling process. The praline needs time to set up properly in the refrigerator.
Storing and Reheating Tips
Room Temperature: You can store this No-Bake Coconut Pecan Praline at room temperature for up to 3 days in an airtight container.
Refrigerator Storage: For longer storage, keep it in the refrigerator for up to 2 weeks in an airtight container. I actually think it tastes better cold!
Freezer Instructions: You can also freeze it for up to 2 months. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag. Thaw it in the refrigerator before serving. Pro tip: Cut it into individual squares before freezing for easy snacking! Make sure to wrap each piece individually so that it doesn’t stick together.
Frequently Asked Questions
Final Thoughts
This No-Bake Coconut Pecan Praline is more than just a recipe; it’s a little slice of Southern comfort. It’s the kind of dessert that makes everyone smile, and it’s so easy to make that you can whip it up any time a craving strikes. Whether you’re looking for a simple dessert to impress your friends or a sweet treat to enjoy with your family, this recipe is sure to be a hit. If you love this recipe, be sure to check out my other no-bake desserts. Can’t wait to hear how yours turns out! Happy snacking!
How to Whip Up a No-Bake Coconut Pecan Praline in 7 Simple Steps
Ingredients
Main Ingredients
- 1 cup unsalted butter
- 1 cup light corn syrup
- 1 cup evaporated milk
- 4 cups granulated sugar
- 2 teaspoons vanilla extract
- 0.5 teaspoon salt
- 4 cups shredded coconut divided
- 4 cups pecan halves or pieces
Instructions
Preparation Steps
- Preheat a large skillet over medium heat. Add the pecans and toast for 5-7 minutes, stirring frequently until fragrant and lightly golden brown. Remove from skillet and roughly chop. Set aside.
- Add 2 cups of the coconut to the skillet and toast for 3-5 minutes, stirring constantly, until lightly golden. Remove from skillet and set aside. Leave the remaining 2 cups of coconut untoasted.
- In a medium saucepan, melt the butter over medium heat. Stir in the granulated sugar, corn syrup, evaporated milk, and salt. Cook, stirring constantly, for 7-10 minutes until the sugar is completely dissolved and the mixture begins to gently bubble. Heat to 235F, then remove from heat.
- Stir in the vanilla extract, toasted pecans, toasted coconut, and remaining untoasted coconut. Mix well.
- Line two baking sheets with parchment paper. Using a spoon or small cookie scoop, drop rounded spoonfuls of the mixture onto the prepared baking sheets, spacing them slightly apart.
- Let the pralines cool at room temperature for at least 30 minutes, or until they are firm enough to handle.
- Once set, gently remove the pralines from the parchment paper and serve.
