This Coconut Fudge is for you if you like fudge that is creamy and melts in your tongue with a strong coconut taste
It has a smooth, sweet taste and is full of shredded coconut, which makes it the perfect bite. Also, it’s so easy—just melt, combine, and chill.
No fuss, no baking, just tasty coconut bliss!
Let’s get going.
Ingredients
- 2 cups of white chocolate chips
- One can (14 oz) of sweetened condensed milk
- 2 tablespoons of melted unsalted butter
- 1 cup of shredded coconut (plus more for the top)
- 1 teaspoon of coconut extract
- ¼ teaspoon of salt
- Optional topping: toasted coconut flakes or a drizzle of melted white chocolate
Tools Needed
- A medium-sized pot
- A spatula
- Baking dish that is 8 by 8 inches
- Paper for parchment
- Cutting knife
Instructions
- Melt the chocolate.
Put white chocolate chips, sweetened condensed milk, and butter in a saucepan over low heat. Stir regularly until the mixture is smooth. - Mix in the coconut and flavoring.
Take off the heat and mix in the coconut extract, shredded coconut, and salt until everything is well mixed.
- Put it in the pan.
Put parchment paper on the bottom of an 8×8-inch baking dish, and then spread the fudge evenly. - Add any toppings you choose.
For more taste, add extra shredded coconut or toasted coconut flakes on top. - Cool down and set.
Put it in the fridge for at least two hours or until it is solid. - Slice and serve.
Once the fudge has set, use the parchment paper to take it out, cut it into squares, and enjoy!
Tips and Variations
- Toast the coconut! It gives the coconut flavor more depth and crunch.
- Slowly melt the chocolate. White chocolate burns quickly, so keep the heat low and whisk it all the time.
- Let it sit all the way through. Put it in the fridge for at least two hours before cutting it into precise squares.
- Use paper made of parchment. It makes it so much easier to lift and cut the fudge.
- Add more things! For a fun variation, add chopped macadamia nuts or dark chocolate chips.
- If you don’t want to use dairy, use white chocolate and coconut condensed milk that don’t have any dairy in them.
- For a sweeter version, drizzle caramel or dark chocolate on top before putting it in the fridge.
- For a tropical twist, add 1/2 teaspoon of rum essence to the coconut flavor.
- For a crunchy alternative, add crumbled graham crackers or chopped almonds.
- You may keep it in the fridge for up to a week in an airtight container.
- Want to keep it for a longer time? You can freeze the fudge for up to three months. Before serving, let it thaw.
That’s all there is to it—your Coconut Fudge is ready to eat! Every bite is sweet, creamy, and full of coconut flavor. Give it a shot, snap a photo, and tell me how it worked out.
Have a good time feasting! ✨