NEAPOLITAN COCONUT STRIPS

Makes 160 pieces


12 ounces white chocolate, chopped
1 can (14 ounces) sweetened condensed milk
1 ½ ounces (3 tablespoons) unsalted butter
½ teaspoon coarse salt
1 vanilla bean, split and scraped, pod reserved for another use
4 ounces finely shredded unsweetened coconut (1 ¼ cup)
4 ounces finely shredded sweetened coconut ( 1 ¼ cup)
1 ounce milk chocolate, melted
1 drop red gel-paste food coloring

1. Line an 8-inch square cake pan with plastic wrap, leaving a 2-inch overhang on 2 sides. Combine white chocolate, condensed milk, butter, salt, and vanilla seeds in a medium saucepan over medium heat. Cook, stirring, until smooth. Remove from heat, and stir both types of coconut.
   
2. Divide mixture into 3 bowls. Stir milk chocolate into 1 batch and food coloring into another. Leave third plain.
   
3. Spread milk-chocolate mixture into bottom of pan. Gently dollop plain mixture over top, covering as much surface as possible. Gently spread, and then repeat with the remaining mixture. Refrigerate until firm, about 2 hours.
   
4. Unmold coconut square using the plastic overhang, and discard plastic. Trim about ¼ inch each from 2 parallel sides. Cut crosswise into ¼ inch wide slices. Cut each slice into 1 ½ inch long strips. Cover, and refrigerate for up to 1 week.
   
   Sources: 12-ounce bowls and lids, by Bagasse, from Green Home Environmental Products. 50 bowls & lids for $9.50. http://www.greenhome.com/products/restaurant_supplies/food_service/110382/