Candied Coconut Clusters

    The coconut craze has hit, and I have to admit—I’ve embraced it. Not too long ago, people were avoiding coconut oil because of its saturated fats. Today, we know a whole lot more about fat and that coconut oil is actually good for us and, would you believe, may be linked to weight loss? Who knew?! And so the obsession with all things coconut begins. Today, there are so many coconut products available like coconut sugar, cream, milk, water, kefir, coconut bacon, chips and more.
    Why I love coconut, let me count the ways [corny, I know, but it had to be said].
  • Versatility—you can see how versatile it is by the list of coconut products I rattled off above. And, it is a fantastic base for both savoury and sweet dishes.
  • It’s cheap—you can buy 1 kilo of coconut chips or desiccated coconut in the UK for under £7. That’s a base for a lot of recipes right there!
  • Healthy fat—had to throw that in again.
  • It’s not a nut—it offers a great option for raw desserts and for those with nut allergies, or who want to get away from nuts as their primary fat intake.

I mentioned cheap, but that only applies to the raw ingredients. There is a craze out there and all. Most products, like coconut butter, cost a quite a bit. Soon, I will be putting out an ebook and a few posts on how to make your own coconut butter and coconut milk.

For now, I’m sharing a recipe for Candied Coconut Clusters. These little clusters are a bit like “Caramel Corn,” if I may be so bold. A bowl of these and a movie = best night ever.

If you want to get a little more fancy with them, I’ve added a variation at the end of the recipe—Coconut Cluster Chocolate Bark. Oh my… need I say more?

If you get a batch made and stored in the cupboard, they will be hanging around for the day you get inspired to turn them into bark.

    Coconut Cluster Ingredients

    200g (5 cups) coconut flakes/chips – soaked 1 hour and sieved
    30g (2 tbsp ) maple syrup
    100g ( 1/2 cup ) coconut sugar
    2g ( 1 tsp ) vanilla powder
    30g (2 tbsp ) coconut flour


  • Make sure you sieve the coconut very well so there’s no excess water remaining— this will just dilute the flavour.
  • In a bowl, mix together all the ingredients.
  • Transfer to a Teflex-lined dehydrator tray. Don’t spread the mixture out too much, you want it to “cluster up” when it’s done drying.
  • Dry at your desired temp for 8-12 hours. Once the sugars have dried and crystallised, flip the clusters onto a mesh tray and finish drying until they are completely dry and crisp.
  • Store in an airtight container to be eaten as a snack, or add them to chocolate to make them ridiculous!

Coconut Cluster Chocolate Bark

⅓ recipe candied coconut cluster
150g (5 oz) dark chocolate
75g (2.5 oz) white chocolate (optional, for decoration – get my free white chocolate video )


  • Chop the dark and white chocolate into small pieces—the smaller they are the faster they will melt. Pop 1/2 of each into separate stainless steel mixing bowls.
  • Fill a sauce pot about 1 inch with water.
  • Starting with the dark, put the bowl of chocolate on top, the bowl should not touch the water, or it can burn the chocolate.
  • Bring water to a simmer and stir the chocolate constantly, over a low simmer, until it has melted evenly.
  • Once the chocolate is melted, remove from the bowl from on top of the pot and add the remaining 1/2 of the chocolate you chopped up.
  • Stir that chocolate through until it’s all melted.
  • Line a baking pan with greaseproof paper (you could also use a silicone muffin mould and make individual clusters.) A little trick to get the paper to stick to the bottom of the tin and not move around. Dampen the baking tin ever so slightly and then press the paper down onto it.
  • Pour half of the dark chocolate onto the paper and swirl it around, so it covers the base of the tin.
  • Pour half of the white chocolate on top of the dark and, using a toothpick or the handle end of a fork, swirl the white into the dark to create a little marbling.


  • Cover the chocolate with candied coconut clusters, don’t break it up too much, but have some larger chunks and some crushed pieces too.
  • Using a spoon, drizzle the remaining dark and white chocolate over the top of the candied coconut clusters as a decoration and to make sure it all holds together once set.
  • Pop it in the fridge to set, about 10 minutes.
  • Once firm, roughly break it into bark, and store in an airtight container at room temp — this is necessary for the crunch of the candied coconut clusters; if it’s left in contact with the air, it’ll lose its crunch factor.


  1. Amy,
    I understand your love for Coconut but, I am in search of it’s equally great substitute. It reeks havoc with my system. Do you have any suggestions? I have been thinking about using White Yams? They are so sweet, great raw. I am going to try them with this recipe and post my results.

    • I hear you 100% I went for a long time without coconut fibre and only the oil as it was rough on my gut.. this is because it’s a prebiotic. It eludes to deeper gut issues going on, just FYI 🙂

      Yeah, white yam sounds epic! I’d likely just salt them or soak in salt water to remove excess starch and then you’re good to go, do the recipe the same way and either slice them into rounds or grate it! Wonderful idea.

  2. Hi Amy!
    This. Looks. Seriously. Delicious.
    Thank you for sharing!!
    Just wondering about your melting method: I always thought that steam is hotter than hot water. I always put my chocolate melting pot IN the hot water (mostly not simmering though) – and it has never burnt… Why do you use the steam method?
    Happy snacking!

    • Absolutely, thank you for appreciating my share 🙂

      I find putting it directly into the water it heats up a lot faster as it’s directly on the heat, so it’s harder to control. But whatever works for you.

  3. How lovely are you with your enthusiasm and openness with your sharing of recipes – I love that approach Amy, Thank you!

  4. Margaret says:

    Oh my Lord Amy!!! This recipe looks amazing………..I just love coconut anything and combined with raw chocolate…… Can’t wait to try. Thanks so much for sharing

    • Absolutely ! I’d love to see your results. You can post photos on my FB page Ooosha if you’re up for it 🙂

  5. I made this today and it’s incredible Amy. Thanks. I put macadamia in my bark for additional crunch.

    • I saw your post on FB, it looked amazing. Thanks so much for taking the time to share that! Macadamias was a great add 🙂