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Coconut Fudge

Makes 36 pieces
Time 8 hr 20 min
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.
Special Diets:
Ingredients
  • 1 (13.5-ounce) can coconut milk
  • 1/2 cup sugar
  • 1/4 cup coconut oil
  • 2 (12.0-ounce) packages semisweet chocolate chips
  • 2/3 cup toasted coconut flakes
Method

Line an 8x8-inch baking dish with 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. Gently reheat over a hot water bath, if needed to melt any remaining chocolate.

Transfer chocolate mixture to the bowl of an electric mixer fitted with a paddle attachment 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.

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.
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  • 1 (13.5-ounce) can coconut milk
  • 1/2 cup sugar
  • 1/4 cup coconut oil
  • 2 (12.0-ounce) packages semisweet chocolate chips
  • 2/3 cup toasted coconut flakes