No Trick, All Treat: Double Coconut Caramel Apples

October 8th, 2015

This classic Halloween treat doesn’t have to be difficult or time-consuming to make. Here, we’ve used melted coconut milk caramels as an easy topping for tart fall apples.

Caramel Apples

Yield: 6 apples
Active Time: 15 minutes
Total Time: 1 hour and 15 minutes


6 tart and crunchy apples (such as Granny Smith, Pink Lady, or Honeycrisp)
14 ounces Cocomel sea salt caramels
2 tablespoons coconut cream
Coconut flakes

Special equipment: Washed twigs, popsicle sticks, or chopsticks


Wash apples well, remove stems, and insert sticks into center of apples. Place apples in freezer for 30 minutes. This will help caramel stick to apples. Line a baking sheet with parchment paper.

Place caramels and coconut cream in a small saucepan over medium-low heat, stirring constantly until caramels are melted. Dip apples into caramel, spooning additional caramel over apples to evenly coat apples. Let excess caramel drip off and place on prepared baking sheet. Coat all apples, then roll in coconut flakes. Refrigerate 30 minutes to 1 hour to let harden. Remove from fridge 15 minutes before eating.

Photo credit: Paul Delmont

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Merce MuseThrive Market Food Editor

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