Step It Up
Keep It Simple
When you open the can of cream of coconut, there will be a very thick mass at the top of the can with liquid hiding underneath. Pour the contents of the can into a bowl. Stir it until well blended.
Fill a 2 or 3 quart pan with one inch of water. Set the pan over low heat. Place the bowl of cream of coconut over the pan, making sure the bottom of the bowl does not touch the water. Stir in the white chocolate. Heat, stirring often, until melted. Remove from heat and lift bowl off the pan. Wipe the steam off the bottom of the bowl.
Add coconut and stir until well blended. This mixture will get very thick, so use a sturdy spoon or spatula.
Divide mixture into three bowls. I wanted my white layer to be thicker than the colored layers, so I didn't divide the mixture into equal thirds, but you can if you'd like. Add ten drops of red coloring to one bowl and stir until well blended. Add more coloring, if needed. Make another bowl blue, using 10 or so drops of coloring.
Refrigerate all three bowls for 15-20 minutes. If you attempt to put the candy into the silicone mold without chilling it first, it will be a sticky mess.