Welcome to this No-Bake Coconut Pecan Praline Recipe! this super simple dessert assembles in minutes with toasted pecans, shredded coconut and a buttery caramel base. These little treats can be great at holiday parties, as gifts or to cure any sweet tooth, whenever. You won’t even need an oven to make these scrumptious pralines!
Ingredients:
1/2 cup unsalted butter : The rich, caramel-like praline mixture is based on butter. Unsalted butter gives you control over how salty it is.
1/2 cup corn syrup : This will help ensure that the sugar doesn’t recrystallize, with the end result being a smooth and creamy piece of candy when you are finished.
1/2 cup evaporated milk : Evaporated milk provides a creamy texture without excess moisture, ensuring that your pralines are chewy just right. Try our Lazy Pecan Pie Bars next.
2 cups granulated sugar : Sugar is needed to caramelize and also to create the sweet, fudgy base in these pralines.
1 teaspoon vanilla extract : An element of vanilla gives the pralines an overall warm taste.
1/4 teaspoon salt : A touch of salt tempers the sweetness and brings out the nuttiness of the pecans.
2 cups shredded coconut: Coconut lends a chewy, tropical twist that goes well with the buttery caramel and pecans. You can even toast it slightly for more flavor.
2 cups chopped, toasted pecans : When you toast the pecans, it releases their oils and develops their nutty flavor, which makes them the perfect partner for the praline mixture.
Instructions:
Step 1: Toast the Pecans and Coconut
Once all ingredients have been added, there should be crumbliness that is like the soil lying between the roots of a tree. If you like this, you'll love our Pecan Turtle Bars.
Toast the pecans: In a clean skillet set over medium heat, toast all of the pecans. Add the chopped pecans, and toast, stirring often, about 5 minutes, or until fragrant and light golden. Set aside and remove from heat.
Dried Coconut Flakes: First of all, make sure that you have your dried coconut flakes. You can toast it lightly in another skillet if you want more flavor, but that’s your call.
Step 2: Make the Caramel Base
In a medium-size pot, melt 4 tablespoons unsalted butter over medium heat.
Stir in the granulated sugar, corn syrup, evaporated milk and salt. Keep cooking, stirring constantly, until the sugar dissolves and the mixture begins to bubble gently (5 to 7 minutes).
As soon as it begins to bubble, remove the saucepan from the heat.
Step 3: Stir in the vanilla, pecans and coconut
Fold in the vanilla extract, the toasted pecans and the shredded coconut, until evenly incorporated. It will make thick and sticky mixture.
Step 4: Form the Pralines
Prepare a baking sheet by lining with parchment or wax paper. For another easy option, see our Maple Cookies With Maple Icing.
Drop mounds or clusters of the mixture onto the prepared sheet. Move fast, because the mixture will begin to set as it cools.
Let the pralines cool to room temperature for 30 minutes or until completely set and barely warm to the touch.
Step 5: Serve and Enjoy
Gently peel the pralines off their parchment paper before serving.
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Serving and Storage Tips:
- Yield: About 3 dozen pralines
- Serving Suggestion: These pralines make a casual snack, an elegant dessert or an edible gift. Have them alone, or alongside a steaming cup of coffee, or tea, for an extra cozy snack.
- Storage: Pralines will keep in an airtight container at room temperature for up to one week. For longer storage, place them in the refrigerator, where they’ll last up to 2 weeks.
Helpful Notes:
- Toasting the Pecans: Toaster pecans deepen the flavor of the nuts, but they burn easily. Stir continuously and take off heat as soon as they smell fragrant.
- Corn Syrup Substitution: Use maple syrup or honey instead of corn syrup for a slightly different flavor.
- Consistency: Wait a minute or two between spooning your mixture onto the parchment paper if it seems sandy. If it’s too thick, stir in a splash of evaporated milk to loosen it up.
Tips from Well-Known Chefs:
Chef Paula Deen: “With pralines, patience is everything. Stir the mixture gently, and in a mechanized manner, so as not to burn the sugar.”
Chef Alton Brown: “A thermometer is your friend when it comes to getting the right consistency. For pralines, target 240°F (115°C) to get the right texture.”
Frequently Asked Questions:
Q1: Can I use sweetened shredded coconut?
A1: Yes, but be mindful that sweetened coconut makes the items sweeter. If using sweetened coconut, you might want to decrease the amount of sugar in the recipe a bit.
Q2: Is it possible to replace the pecans with other nuts?
A2: Absolutely! For a different flavor and texture, you can use walnuts, almonds or even macadamia nuts instead of pecans.
Q3: How can I avoid the pralines from getting grainy?
A3: Remove from the heat only when the sugar has completely dissolved into the butter mixture. Stir constantly to avoid clumps in the caramel.
Q4: Is there a way for me to make these pralines dairy free!
A4: Yes, replace the butter with plant-based butter and the evaporated milk with coconut milk for a dairy-free version.
Q5: How do I store pralines after they’re made?
A5: Yes! You can freeze the pralines in a container with a tight seal for 3 months. Defrost at room temperature before serving. You might also like our Texas Sheet Cake.
Q6: How do I make these pralines softer or chewier?
A6: If you want them softer, cook for a little shorter time. If you like them firmer, cook the mixture a minute or two longer.
Q7: Do any chocolate go into these pralines?
A7: You could add a chocolatey element by drizzling melted chocolate over the cooled pralines, or folding in chocolate chips just before spooning the mixture onto the parchment paper.
Q8: How will I know when the mixture is ready to spoon on to the sheet?
A8: The mixture is done when it becomes thick and holds its shape when stirred. If it over-spreads on the parchment paper let it cool for a few minutes before continuing.
Q9: How can I clean the pot used to make pralines?
A9: For cleaning your pot, soak it in hot water for a few minutes to loosen any hardened sugar and gently scrub.
Q10: Can you make mini pralines?
A10: Yes, you can use a teaspoon to drop smaller mounds of the mixture onto the parchment paper to make bite-sized pralines. Try our Do Nothing Tornado Cake next.
This is a no-bake coconut pecan praline recipe, which is a delicious treat blending toasted pecans and coconut with a buttery and caramel-like base. These homemade pralines will soon be a household favorite and perfect for every occasion! If you like this, you'll love our Pecan Pie Brownie Bombs.
No-Bake Coconut Pecan Praline
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Ingredients
- 1/2 cup unsalted butter
- 1/2 cup corn syrup
- 1/2 cup evaporated milk
- 2 cups granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups shredded coconut
- 2 cups toasted pecans chopped
Instructions
- Preheat a skillet over medium heat and toast the chopped pecans for about 5 minutes, stirring frequently until fragrant and lightly golden. Set aside. Optionally, toast the shredded coconut for extra flavor.
- 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 5-7 minutes until the sugar dissolves and the mixture gently bubbles. Remove from heat.
- Stir in the vanilla extract, toasted pecans, and shredded coconut. Mix until well combined.
- Line a baking sheet with parchment or wax paper. Drop spoonfuls of the mixture onto the sheet, forming mounds or clusters. Let cool for about 30 minutes until set.
- Once the pralines are set, gently remove them from the parchment and serve.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
