Coconut Fudge

Coconut Fudge

Makes 36 pieces
Enjoy a rich combination of chocolate and coconut with this simple fudge. No candy thermometer needed, this fudge comes together easily into a creamy and decadent treat. Keep refrigerated to maintain its shape.
  • 1 (13.5-ounce) can coconut milk
  • 1/2 cup sugar
  • 1/4 cup coconut oil
  • 2 (12-ounce) packages semisweet chocolate chips
  • 2/3 cup toasted coconut flakes
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Line an 8x8-inch baking dish with aluminum foil or parchment paper. Set aside.

Place coconut milk, sugar and oil in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Remove from heat and stir in chocolate chips until chocolate is melted and mixture is evenly blended.

Transfer chocolate mixture to the bowl of an electric mixer and mix on medium-high speed for 3 minutes. Pour into the prepared baking dish and sprinkle with toasted coconut. Refrigerate until firm, at least 8 hours or overnight. Cut into 36 squares. Keep refrigerated until ready to serve.
Nutritional Info: 
Per Serving: 140 calories (90 from fat), 10g total fat, 7g saturated fat, 16g carbohydrates, (2 g dietary fiber, 13g sugar), 2g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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