This 3-ingredient slow cooker Labor Day treat is the kind of easy dessert I love bringing out when the house is full and I need something simple that still feels a little special. Raw shredded coconut flakes turn rich and toasty as they cook with sweetened condensed milk and chocolate, giving you a candy-like dessert that tastes a bit like homemade crockpot coconut clusters with hardly any fuss at all.
Serve these sweet little bites on a dessert tray with fresh strawberries, sliced melon, or a bowl of vanilla ice cream for a nice contrast. They also pair wonderfully with coffee after a backyard cookout, and if you're putting together a full Labor Day spread, they fit right in after burgers, barbecue, corn on the cob, and potato salad.
3-Ingredient Slow Cooker Coconut Chocolate Clusters
Servings: 16 clusters
Ingredients
3 cups raw shredded coconut flakes
1 can (14 ounces) sweetened condensed milk
2 cups semi-sweet chocolate chips
Directions
1. Lightly grease the inside of your slow cooker or line it with parchment paper if your insert allows. Add the raw shredded coconut flakes, pour in the sweetened condensed milk, and stir until all the coconut is evenly coated.
2. Cover and cook on low for 1 to 1 1/2 hours, stirring once or twice, until the mixture looks moist, slightly sticky, and lightly toasted around the edges.
3. Turn off the slow cooker. Sprinkle in the chocolate chips and let them sit for 3 to 5 minutes to soften, then stir until the chocolate is melted and the mixture is thick and well combined.
4. Drop spoonfuls of the mixture onto a parchment-lined tray or baking sheet. Let the clusters cool at room temperature or chill them in the refrigerator until set.
5. Serve once firm, or store chilled until you're ready to put out dessert. For an extra pretty finish, arrange the clusters on a serving platter for your Labor Day table.
Variations & Tips
Nutty Crunch Version: Stir in 1/2 cup finely chopped pecans or almonds after the coconut has cooked for a little extra crunch and a candy-shop flavor.
Picky Eater Tip: If someone in the family prefers a smoother texture, pulse the coconut flakes a few times in a food processor before adding them to the slow cooker so the finished clusters hold together more evenly.
Holiday Drizzle: Once the clusters are set, drizzle a little melted white chocolate over the top to make them look extra festive for a cookout dessert tray or party platter.
Storage Tip: Keep the clusters in an airtight container in the refrigerator for up to 1 week. If your kitchen runs warm, chilled storage helps them stay neat and firm.