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Coconut Cashews

These Coconut Cashews, inspired by Trader Joe’s, are made with coconut milk, coconut oil, sugar, and coconut flakes to create some incredibly delicious candied nuts!
Servings 12 (1/4 cup) servings


  • 3 cups cashew halves (I used Planter's Cashew Halves & Pieces)
  • 1 Tbsp coconut oil, melted
  • 1/4 cup lite coconut milk (from the can)
  • 1/2 cup granulated sugar
  • 1/2 cup sweetened coconut flakes


  • Place cashews in a large bowl. Melt coconut oil and pour over cashews.
  • Open up the can of coconut milk and whisk it smooth. Measure out ¼ cup and add it to the nuts. (Save the leftover coconut milk for smoothies or to cook rice with.)
  • Add the sugar to the nuts and fold the coconut-cashew mixture until everything is mixed well.
  • Spread nuts onto a silicone lined baking sheet.
  • Quickly pulse the coconut flakes in a food processor or blender until fine. Save for a later step.
  • Bake cashews at 300 degrees Fahrenheit for 10 minutes. Stir.
  • Bake 10 minutes more. Stir.
  • Bake 5 minutes more. Add the fine coconut flakes and stir to coat the cashews.
  • Bake 10 more minutes (for a total of 35 minutes cook time) or until all the sugary mixture has stuck to the nuts and there is no liquid left.


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