Creamy Irish Potato Candy Recipe with Easy Coconut Cream Filling

“Potato candy? You’re kidding, right?” That’s exactly what I thought the first time a friend offered me a bite of this unusual-sounding treat. Honestly, it sounded like some kind of prank or at best, a quirky family tradition I wouldn’t get. But then I took that small piece, and the creamy coconut filling met the subtly sweet potato dough, and I was hooked. It’s funny how something so simple could sneak up on me like that, especially when I was half-expecting a weird, dry mess. Instead, it turned into this soft, almost melt-in-your-mouth indulgence that kept me coming back for more. What’s wild is that it’s not even heavy or overly sweet – just the right kind of cozy, like a secret comfort food you never saw coming.

Making creamy Irish potato candy with coconut cream filling has unexpectedly become one of those recipes I find myself pulling out again and again, especially when I want a treat that feels special but doesn’t demand hours in the kitchen. The subtle flavors, the gentle texture, and that hint of coconut sweetness make it totally different from your usual candy or dessert. It’s like a little bite of something homey and nostalgic without being cloying. And honestly, it’s perfect for those late-night snack cravings when you want a little indulgence without the guilt of something heavy.

There’s something about the quiet, almost meditative process of rolling the dough and filling that feels grounding. It’s a recipe I trust to bring a bit of calm and sweetness on hectic days. Plus, it’s fun to share – people always ask for the recipe once they try it, probably because it’s unlike anything else they’ve had. It’s become my little culinary secret that offers a surprising twist on the word “candy.”

Why You’ll Love This Recipe

This creamy Irish potato candy recipe with easy coconut cream filling is a real winner, and here’s why I keep coming back to it:

• Quick & Easy: You can whip this up in under 30 minutes, making it perfect for those spontaneous sweet tooth moments or last-minute gatherings.
• Simple Ingredients: No fancy or hard-to-find items here – just basics like potatoes, powdered sugar, coconut, and cream cheese. Most of it’s probably in your pantry already.
• Perfect for St. Patrick’s Day or Any Cozy Occasion: This candy ties beautifully into Irish traditions but also works well for holiday treats, potlucks, or even a quiet afternoon indulgence.
• Crowd-Pleaser: Every time I’ve served this, kids and adults alike have been pleasantly surprised by the creamy texture and gentle sweetness.
• Unbelievably Delicious: The smooth, silky coconut cream filling paired with subtly sweet potato dough creates a flavor combo that’s comforting and unique.

What makes this recipe stand out is the way the coconut cream filling cuts through the mild sweetness of the potato dough, creating a delicate balance you don’t find in most candies. I like to think of it as a cozy, homemade treat that’s both nostalgic and fresh. Unlike other potato candy recipes that can feel dense or overly sugary, this version stays light and creamy, thanks to that luscious coconut cream filling.

If you’re curious about other dessert treats that blend simplicity with a wow-factor, you might enjoy my take on mini lemon blueberry cheesecakes. They also come together quickly and impress a crowd, just like this Irish potato candy.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without much fuss. Most are pantry staples, and a few are seasonal or easy to swap out if needed.

• For the Potato Dough:
  • 2 medium-sized white potatoes, peeled and boiled (about 300g / 10.5 oz) – I prefer Yukon Golds for their creamy texture
  • 2 cups (240g) powdered sugar, sifted – for that smooth sweetness
  • 1 tsp vanilla extract – adds a warm aroma
  • Pinch of salt – balances the sweetness
• For the Coconut Cream Filling:
  • 4 oz (115g) cream cheese, softened – provides that creamy richness
  • ½ cup (50g) shredded sweetened coconut – I recommend finely shredded for better texture
  • ½ cup (60g) powdered sugar, sifted – sweetens the filling gently
  • 2 tbsp (30ml) heavy cream or coconut cream (if dairy-free) – makes the filling ultra smooth
  • ½ tsp coconut extract (optional) – for an extra coconut kick

Ingredient Notes: Look for firm, starchy potatoes – they mash up beautifully without getting gummy. For the coconut, if you prefer natural sweetness, you can use unsweetened shredded coconut and adjust powdered sugar accordingly. The cream cheese really makes a difference here; I like using Philadelphia brand for its consistent creaminess.

If you want to try a dairy-free twist, swap the cream cheese for a plant-based alternative and heavy cream for full-fat coconut cream. You’ll still get that dreamy texture but with a subtle tropical note. Seasonal variations can include adding a splash of Irish cream liqueur to the filling for an adult-friendly version.

Equipment Needed

• Medium saucepan or pot – to boil the potatoes
• Potato masher or fork – for mashing the potatoes smoothly
• Mixing bowls – one for the dough, one for the filling
• Electric mixer or whisk – to beat the cream cheese filling until smooth
• Rolling pin – to roll out the potato dough evenly
• Parchment paper or silicone baking mat – to roll and shape the candy without sticking
• Sharp knife or pizza cutter – for slicing the rolled candy into pieces
• Plastic wrap – for chilling the dough and wrapping the candy rolls

If you don’t have a rolling pin, a clean wine bottle works just fine. I’ve done it plenty of times when I was in a pinch. Also, a stand mixer can speed up the cream cheese filling prep, but a simple hand mixer or even vigorous whisking will do. For keeping things budget-friendly, parchment paper is a must-have here – it saves you from sticky fingers and wasted dough. I’ve tried nonstick spray before, but it doesn’t work as well for this dough’s delicate texture.

Preparation Method

1. Prepare the Potatoes: Peel and cut the potatoes into chunks (about 2-inch pieces). Place in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat and cook until tender, about 15 minutes. Drain and transfer to a large bowl.
2. Mash the Potatoes: Using a potato masher or fork, mash the potatoes until smooth and free of lumps. Let them cool to room temperature (this step is important to avoid melting the powdered sugar later).
3. Make the Potato Dough: Add the sifted powdered sugar, vanilla extract, and pinch of salt to the cooled mashed potatoes. Mix well with a spoon or hands until it forms a smooth, pliable dough that doesn’t stick excessively. If the dough feels too sticky, add a little more powdered sugar, a tablespoon at a time.
4. Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to firm up, making it easier to roll out.
5. Prepare the Coconut Cream Filling: In a medium bowl, beat the softened cream cheese until smooth using an electric mixer or whisk. Add the powdered sugar, shredded coconut, heavy cream, and coconut extract (if using). Mix until creamy and well combined. Chill the filling while the dough rests.
6. Roll Out the Dough: Lightly flour a clean surface with powdered sugar. Roll the potato dough out into a rectangle about ¼ inch (0.6 cm) thick. Aim for roughly 8 x 10 inches (20 x 25 cm) for easy rolling.
7. Spread the Filling: Evenly spread the chilled coconut cream filling over the dough, leaving a small border around the edges to prevent the filling from squeezing out.
8. Roll and Slice: Starting from the long edge, gently roll the dough into a tight log, like a jelly roll. Wrap the log in plastic wrap and chill for at least 1 hour to set.
9. Cut and Serve: Once firm, unwrap and slice into ½-inch (1.3 cm) pieces. Arrange on a serving platter and enjoy. Store leftovers in an airtight container in the fridge.

Pro Tip: If the dough cracks while rolling, let it sit at room temperature a few minutes to soften. Also, keeping the filling chilled helps it stay firm and prevents it from oozing out.

Cooking Tips & Techniques

Getting creamy Irish potato candy just right takes a few tricks I’ve learned the hard way over several batches. First off, don’t rush the potato cooling process. Hot potatoes will melt the powdered sugar and make a sticky mess. Patience here makes all the difference.

Also, when mashing, aim for a really smooth texture. Any lumps can cause cracks in the dough later on. I sometimes run the potatoes through a ricer if I want to be extra sure, but a good masher works well too.

When mixing the dough, use your hands to knead it gently if needed. This helps gauge the texture better than a spoon. The dough should be soft but not sticky enough to cling to your fingers all the time.

Rolling out the dough can feel a bit fragile at first. Dust your surface generously with powdered sugar to prevent sticking, and don’t be afraid to lift and re-flour the dough as you go. If cracks start to appear, a little patchwork with extra dough or a touch of water on your finger can smooth things over.

For the filling, whipping the cream cheese thoroughly is key to avoiding lumps. Mixing in the cream slowly helps reach that silky texture without over-thinning.

Finally, chilling is your friend at every stage—dough, filling, and rolled logs. It firms everything up and makes slicing cleaner. If you want, you can prepare this a day ahead and let the flavors mellow overnight.

Variations & Adaptations

This recipe is surprisingly flexible to fit different diets and flavor preferences. Here are a few ways I’ve tweaked it:

• Dairy-Free Version: Substitute cream cheese with a coconut-based cream cheese alternative and use full-fat coconut cream instead of heavy cream. The coconut flavor becomes more pronounced but still delicious.
• Nutty Twist: Add a tablespoon of finely chopped toasted pecans or walnuts into the coconut cream filling for some crunch and warmth. I tried this once for a holiday party, and it was a hit.
• Chocolate Swirl: Mix in a tablespoon of cocoa powder with the powdered sugar in the dough or swirl melted dark chocolate into the filling before rolling. It adds depth and an unexpected richness.
• Low-Sugar Option: Use powdered erythritol or monk fruit sweetener instead of sugar, adjusting to taste. The texture might vary slightly but still pleasant.
• Seasonal Fruits: For a fresh touch, fold in finely chopped dried cranberries or apricots into the filling, especially fun around holiday time.

If you’re curious about other creative recipes that balance sweet and simple, I encourage you to browse the recipe collection where I share plenty of ideas for easy homemade desserts and treats.

Serving & Storage Suggestions

This creamy Irish potato candy is best served chilled or at cool room temperature. The texture shines when the filling is firm but soft enough to melt on your tongue. Arrange the slices on a decorative plate or in mini cupcake liners for a festive presentation.

It pairs wonderfully with a cup of black tea or coffee, especially when you want a little sweet pick-me-up without feeling weighed down. For a fun party idea, offer alongside other bite-sized treats like mini lemon blueberry cheesecakes for a delightful spread.

Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the candy slices for up to 3 months – just thaw in the fridge before serving. The flavors tend to deepen after a day or two, so making it ahead often improves the taste.

When reheating, avoid microwaving as it can make the dough too soft and the filling runny. Instead, let the candy come to room temperature naturally or enjoy it straight from the fridge for a firmer bite.

Nutritional Information & Benefits

Per serving (approximate, based on 1 piece from 20 slices):

Calories	110
Fat	5g
Carbohydrates	16g
Protein	2g
Fiber	1g

The key ingredients offer some surprising benefits. Potatoes provide vitamin C, potassium, and fiber, especially when peeled thinly or left with skins (not in this recipe, but a fun option). Coconut adds healthy fats and a hint of MCTs, while cream cheese contributes protein and calcium, though it’s best enjoyed in moderation.

This recipe is gluten-free by default and can be adapted for dairy-free diets as mentioned. It’s a nice treat that doesn’t overload on refined sugars or heavy fats compared to many other candies.

Conclusion

Making creamy Irish potato candy with coconut cream filling may sound quirky at first, but it quickly becomes one of those recipes you hold onto because it surprises you with its simple, comforting flavors. It’s a treat that feels like a little secret passed down – sweet, soft, and utterly satisfying without being overwhelming.

What I love most is how easy it is to customize and share, whether as a St. Patrick’s Day special or a cozy anytime snack. Plus, it gives me a chance to slow down and enjoy the process, which in today’s fast-paced world feels pretty special.

If you give it a try, don’t be shy about making it your own with some of the variations or pairing it with other favorites from my recipe collection. I’d love to hear what you think or how you’ve personalized it!

Happy candy-making — and here’s to sweet moments made simple.

FAQs About Creamy Irish Potato Candy

What does Irish potato candy taste like?

It tastes sweet and creamy with a subtle coconut flavor. The “potato” dough is soft and mildly sweet, while the coconut cream filling adds richness and texture.

Is this candy actually made from potatoes?

Yes! Mashed potatoes form the base dough, but they don’t taste like potatoes once combined with sugar and vanilla. The potatoes provide a smooth texture rather than a potato flavor.

Can I make this recipe dairy-free?

Absolutely. Swap cream cheese for a plant-based alternative and use coconut cream instead of heavy cream to keep the filling rich and creamy.

How long does Irish potato candy last?

Stored in an airtight container in the fridge, it lasts up to 5 days. You can also freeze it for a few months and thaw before serving.

Can I add other flavors to the filling?

Yes! Coconut extract enhances the coconut flavor, but you can also try vanilla, almond, or even a touch of citrus zest for a unique twist.

Print