Piña Colada Fudge Recipe
This Piña Colada Fudge will be your new favorite thing if you love Piña Coladas. It has a great balance of sweet pineapple, coconut, and white chocolate. It’s creamy and tropical. Every bite tastes so good that it makes you feel like you’re on vacation.
No stress, no baking—just mix, chill, and enjoy!
Let’s get started!
What You’ll Need
- 2 cups of white chocolate chips
- One can of sweetened condensed milk (14 ounces)
- 2 tablespoons of melted unsalted butter
- ½ cup of crushed pineapple that has been well-drained
- ½ cup of shredded coconut (plus more for topping)
- 1 teaspoon of coconut extract
- 1 tsp of rum extract (optional, for a tropical kick)
- ¼ teaspoon of salt
- Optional toppings: toasted coconut, more pineapple pieces, or a drizzle of white chocolate
Tools You’ll Need
- A medium-sized pot
- Spatula
- Baking dish that is 8 by 8 inches
- Paper made with parchment
- Cutting knife
How to do it
- 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 flavors. Take off the heat and mix in the coconut extract, rum extract (if using), and salt until everything is well mixed.
- Add the pineapple and coconut. Add the drained crushed pineapple and shredded coconut and mix them in well.
- Put it in the pan. Put parchment paper on the bottom of an 8×8-inch baking dish, then spread the fudge out evenly.
- If you want, add toppings. For more tropical flavor, sprinkle toasted coconut and extra pineapple bits on top.
- Let it cool and set. Put in the fridge for at least two hours or until firm.
- Cut and serve. Once the fudge has set, use the parchment paper to take it out, cut it into squares, and enjoy!
Helpful tips
- Make sure to drain the pineapple well! If you add too much liquid, the fudge will be too soft.
- Put the coconut in the oven. It gives it more flavor and a little crunch.
- Give it time to set. For the best texture, chill for at least two hours before cutting.
- Put parchment paper on the bottom of the pan. It makes it a lot easier to lift and cut the fudge.
- Want a drink with a kick? Use 1 tablespoon of coconut rum instead of rum extract (but keep it away from the kids!).
Changes and substitutions
- If you want to avoid dairy, use coconut condensed milk and dairy-free white chocolate.
- Add ½ teaspoon of pineapple extract for a fruitier flavor.
- Add chopped macadamia nuts for a little crunch.
- For a sweeter version, drizzle caramel or white chocolate on top before putting it in the fridge.
Leftovers and how to store them
- Keep in the fridge in an airtight container for up to a week.
- Want to keep it for a longer time? You can freeze the fudge for up to three months. Before serving, let it thaw.
Final Thoughts
That’s all there is to it! Your Piña Colada Fudge is ready to eat! It has a lot of coconut and pineapple flavor and is creamy and tropical. Give it a shot, snap a picture, and tell me how it went. Enjoy your snacks! 🍍🥥✨
