Neapolitan Coconut Strips

Prepare for an unparalleled (and unorthodox) blast of flavours in these stratified little candies. The exquisitely tender treats are emboldened with vanilla, chocolate, and coconut. 

12 oz white chocolate, chopped
1 (14 oz) can sweetened condensed milk
1½ oz (3 Tbsp.) butter
½ tsp. coarse sea salt
1 vanilla bean, split and scraped, pod reserved for another use
4 oz unsweetened coconut, finely shredded (1¼ cup)
4 oz sweetened coconut, finely shredded (1 1/3 cup)
1 oz milk chocolate, melted
1 drop red gel-paste food colouring

Line an 8” square cake pan with plastic wrap, leaving a 2” overhang on 2 sides. Combine white chocolate, condensed milk, butter, sea salt, and vanilla seeds in a medium saucepan over medium heat. Cook, stirring, until smooth. Remove from heat, and stir in both types of coconut.

Divide mixture among 3 bowls. Stir milk chocolate into 1 batch and food coloring into another. Leave third plain.

Spread milk-chocolate mixture into bottom of pan. Gently dollop plain mixture over top, covering as much surface as possible. Gently spread, then repeat with the remaining mixture. Refrigerate until firm, about 2 hours.

Unmold coconut square using plastic overhang, and discard plastic. Trim about” each from 2 parallel sides. Cut crosswise into ¼”-wide slices. Cut each slice into 1½”-long strips. Cover, and refrigerate for up to 1 week.

Makes 160 pieces.