Gusto TV Coconut Licorice

Coconut Licorice Recipe

This Coconut Licorice recipe blends rich blackstrap molasses, silky coconut oil, creamed coconut, and aromatic anise extract to create a deeply flavorful, chewy homemade licorice candy. Perfect for nostalgic treat lovers, retro dessert fans, or anyone searching for a homemade licorice recipe, this confection delivers a bold, old‑fashioned flavor with a modern tropical twist. Featured on A Is For Apple 2, this recipe highlights how only a handful of pantry ingredients and a candy thermometer can transform into boutique‑style black licorice that’s glossy, chewy, fragrant, and absolutely irresistible.

The Inspiration

Classic licorice candy is beloved for its distinctive chew, deep caramelized sweetness, and unmistakable anise aroma. Host Robert Jewell elevates tradition with a tropical twist—using coconut oil and creamed coconut for a luscious mouthfeel and a subtle, creamy finish. The blackstrap molasses licorice base adds complexity and that signature ebony hue, while the anise extract delivers the bold licorice note people crave. In the Lamb & Licorice episode, this confection showcases how a heritage candy can be refreshed with modern pantry ingredients and professional technique. Whether you’re a seasoned confectioner or trying your first homemade licorice recipe, this method is approachable, reliable, and yields remarkably authentic results.

Blackstrap molasses is known for its robust mineral‑rich flavor—bitter, sweet, smoky, and slightly salty. Pairing that with anise extract, which tastes like fennel, star anise, and licorice root combined, creates a deeply aromatic base. This homemade licorice recipe captures everything people love about old‑fashioned candy shops while incorporating modern techniques that produce smooth texture and consistent chew

Ingredients

6 tablespoons (90ml) coconut oil
1½ cups (360ml) brown sugar
½ cup (120ml) creamed coconut
2/3 cup (160ml) blackstrap molasses
2/3 cup (160ml) all-purpose flour
2 tablespoons (30ml) anise extract
Icing sugar, for finishing

Method

In a medium-sized saucepan, combine coconut oil, brown sugar, creamed coconut and molasses.
Heat over medium-high heat and bring to a simmer.
Continue heating until you reach 265 degrees, using a candy thermometer.
Remove from heat and add flour gradually while stirring.
Add anise extract and keep stirring until you have a smooth texture.
Pour contents of pot onto a clean non-stick work surface, and let cool for 2-3 minutes to avoid burning yourself.
Separate the mixture into workable portions and start rolling into ropes, using the palms of your hands.
Using kitchen shears, cut licorice ropes into short pieces.
Roll cut pieces into icing sugar until evenly coated
Chill in refrigerator for 30 minutes before serving.

Serving Suggestions

This Coconut Licorice brings nostalgic candy‑shop energy to modern dessert tables. Serve it on dessert boards alongside dark chocolate, caramels, and candied nuts to highlight its deep molasses tone and anise perfume. For gifts, pack pieces into parchment‑lined tins or clear bags tied with ribbon—an elegant homemade candy that travels well. Pair with hot espresso, black tea, or spiced chai—the licorice and blackstrap molasses marry beautifully with roasted and spiced beverages.

You can also use the pieces as a garnish for ice cream, vanilla panna cotta, or chocolate mousse—the coconut oil adds a lush finish and the anise candy note provides contrast. For a seasonal touch, dust with cinnamon‑kissed icing sugar during the holidays or plate with orange zests to echo the candy’s aromatic complexity.

Final Thoughts

This Coconut Licorice recipe captures the charm of old‑school licorice with a modern, tropical twist. The glossy blackstrap molasses base, rounded by coconut oil and creamed coconut, gives each bite a deep, aromatic sweetness, while anise extract delivers the classic licorice note. Host Robert Jewell shows that with a candy thermometer and a few pantry ingredients, you can craft homemade licorice worthy of a boutique sweet shop.

Whether you’re building a dessert board, prepping edible gifts, or simply craving a chewy, nostalgic candy, this recipe delivers bold flavor, satisfying texture, and timeless appeal.

Find more recipes from A is for Apple here!