Coconut Cream Fudge Recipe
This Coconut Cream Fudge Recipe makes the creamiest, richest little coconut sweet treats—no oven, simple ingredients, and a stovetop fudge recipe that feels fancy enough for holidays but easy enough for a Tuesday.
You’re getting a creamy coconut fudge that tastes like a cross between a classic homemade coconut candy recipe and a soft, melt-in-your-mouth fudge square. It’s a small-batch recipe with big flavor, packed with shredded coconut, coconut cream, and white chocolate for a silky texture. Around my house, this coconut dessert recipe shows up anytime I need something quick but special—holiday tins, church potlucks, or when the grandkids “just stop by” and somehow expect dessert.
Why You’ll Love This Coconut Cream Fudge Recipe
- No oven needed – This is a true stovetop fudge recipe, which means you keep the kitchen cooler and the process easier.
- Ultra creamy texture – Coconut cream and white chocolate make this the most velvety, rich coconut fudge.
- Fool-friendly method – No candy thermometer, no hard stages, no stress. Just heat, stir, pour, chill.
- Simple pantry ingredients – Mostly shelf-stable items you may already have: canned coconut milk or cream, sweetened condensed milk, white chocolate, shredded coconut.
- Perfect for gifting – The fudge holds up well in treat boxes and tins, and looks pretty sprinkled with extra coconut.
- Naturally gluten-free – This homemade coconut fudge works well for gluten-free friends, as long as your chocolate and extracts are certified.
- Easy to customize – Add lime zest, almonds, dark chocolate swirls, or toasted coconut for your own twist.
- Make-ahead friendly – It keeps beautifully in the fridge or freezer, so you can make it days (or weeks) ahead.
Ingredients
Here’s everything you need to make this creamy coconut fudge. I’ve added a few notes from my own kitchen testing.
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3 cups (about 18 oz / 510 g) white chocolate chips
- Use a good quality brand like Ghirardelli or Guittard; cheaper chips can be waxy and won’t melt as smoothly.
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1 can (14 oz / 396 g) sweetened condensed milk
- This is what makes the fudge set and gives that classic fudge sweetness. Don’t swap with evaporated milk; it won’t work.
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1/3 cup (80 ml) thick coconut cream
- Scoop the thick, creamy top from a chilled can of full-fat coconut milk, or use canned coconut cream. This is what gives that “coconut cream fudge” richness.
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3 tablespoons unsalted butter
- Adds body and shine. If you only have salted butter, reduce the added salt slightly.
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1 teaspoon pure vanilla extract
- Rounds out the sweetness and keeps the flavor from tasting flat.
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1/2 teaspoon coconut extract (optional but lovely)
- Boosts the coconut flavor so it really tastes like a coconut candy recipe, not just white chocolate.
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1/4 teaspoon fine sea salt
- Makes the flavors pop and keeps it from tasting one-note sweet. Don’t skip.
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1 1/2 cups sweetened shredded coconut, divided
- 1 cup stirred into the fudge
- 1/2 cup for pressing or sprinkling on top
- You can use unsweetened shredded coconut if you want a less sweet fudge; it’ll add a little more chew.
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Optional garnish:
- Extra toasted coconut flakes, a pinch of flaky sea salt, or a drizzle of melted dark chocolate.
If you’re shopping, I’ve had the best luck with Thai Kitchen for coconut cream and Baker’s Angel Flake for shredded coconut—easy to find in most U.S. grocery stores.
Directions
Follow these steps and you’ll have a pan of rich coconut fudge that cuts clean and melts in your mouth.
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Prepare your pan
- Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving “handles” that hang over the sides. Lightly butter or spray the parchment.
- This makes it much easier to lift the fudge out cleanly later—trust the 50-year-old woman who’s scraped too many pans.
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Measure and prep ingredients
- Measure out your white chocolate chips and shredded coconut so they’re ready to go.
- Fudge moves quickly once the mixture is hot, so having everything nearby helps prevent overcooking.
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Warm the base mixture
- In a medium, heavy-bottomed saucepan, add the sweetened condensed milk, coconut cream, and butter.
- Place over low to medium-low heat and stir often until the butter melts and the mixture looks smooth and warm, 3–5 minutes.
- Don’t let it boil hard—gentle heat keeps the fudge silky, not grainy.
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Melt the white chocolate
- Turn the heat down to low. Add the white chocolate chips and stir slowly and constantly until they’re fully melted and the mixture is thick and glossy.
- If the chocolate isn’t melting well, pull the pan off the heat and keep stirring; the residual heat usually finishes the job.
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Flavor it up
- Remove the pan from the heat. Stir in the vanilla extract, coconut extract (if using), and salt.
- Taste a tiny bit (carefully—it’s hot) and adjust the coconut extract or salt if you want a little more of either.
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Add the shredded coconut
- Fold in 1 cup of the shredded coconut. Stir until it’s evenly distributed; the fudge will be thick.
- This gives your creamy coconut fudge little chewy pieces in every bite, like a soft coconut candy bar.
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Spread into the pan
- Scrape the fudge mixture into your prepared pan while it’s still warm.
- Use an offset spatula or the back of a greased spoon to press it into an even layer, pushing it into the corners.
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Top with more coconut
- Sprinkle the remaining 1/2 cup shredded coconut evenly over the top. Gently press it down so it sticks.
- If you like a toasted flavor, you can toast this coconut in a dry skillet first until golden and fragrant.
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Chill until firm
- Refrigerate the pan for at least 2 hours, or until the fudge is firm all the way through.
- For cleanest slices, chill 3–4 hours or even overnight. I often make it after dinner and cut it the next morning.
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Cut and serve
- Lift the fudge slab out of the pan using the parchment handles. Place on a cutting board.
- Use a large, sharp knife, warmed in hot water and wiped dry, to cut the fudge into 25–36 small squares.
- Warming and wiping the knife between cuts gives those bakery-style neat edges.
Servings & Timing
- Yield: About 25–36 squares of fudge (depending on how generously you cut)
- Prep Time: 15 minutes
- Cook Time: 10 minutes on the stovetop
- Chill Time: 2–4 hours
- Total Time: About 2 ½–4 ½ hours, mostly hands-off chill time
So yes, this easy fudge recipe is weeknight-friendly: a little stirring before dinner, and dessert is ready by TV time or for packing in lunch boxes the next morning.
Variations: Make It Your Own
You know what? Coconut fudge plays very nicely with other flavors. Here are some fun twists:
- Almond Joy Style – Stir in 1/2 cup chopped toasted almonds and drizzle the top with melted dark chocolate for a candy-bar inspired coconut dessert recipe.
- Tropical Lime Coconut – Add 1–2 teaspoons fresh lime zest when you stir in the extracts; it brightens the fudge and makes it taste like vacation.
- Salted Dark Chocolate Swirl – Melt 1/3 cup dark chocolate chips and swirl through the top of the warm fudge with a knife; sprinkle with a pinch of flaky salt.
- Toasted Coconut Crunch – Toast all the shredded coconut before mixing and topping; this gives deeper flavor and a lovely crunch on top.
- Dairy-Free Version – Use a dairy-free sweetened condensed coconut milk, vegan white chocolate chips, and coconut oil instead of butter.
- Less Sweet, More Coconut – Use unsweetened shredded coconut and add an extra pinch of salt for a more grown-up, less sugary fudge.
Storage & Reheating (or Rather, Softening)
One of my favorite things about this rich coconut fudge is how well it keeps—ideal for make-ahead treats.
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Room Temperature:
- For short events (like a party), you can keep the cut fudge at cool room temperature for up to 4–5 hours. Don’t place it near the oven or a sunny window.
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Refrigerator:
- Store in an airtight container, layered with parchment or wax paper, for up to 2 weeks.
- For the best texture, let the fudge sit at room temperature for about 10–15 minutes before serving so it softens slightly.
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Freezer:
- Freeze in a freezer-safe container, with parchment between layers, for up to 2–3 months.
- Thaw overnight in the fridge, then bring to room temp for 15–20 minutes before serving.
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Make-Ahead Tip:
- If you’re making holiday gift boxes, you can prepare this coconut sweet treat a week or more in advance, freeze it, and then move it to the fridge the day before packing.
Notes from My Kitchen
- White chocolate matters: When I first tested this coconut cream fudge recipe with bargain-bin chips, the fudge set soft and a little greasy. With better quality white chocolate, it turned out smooth and clean. It’s worth spending a couple extra dollars here.
- Don’t rush the heat: Turning the burner too high can make the sugar seize up and create a grainy texture. Keep the heat low and be patient; the melt will happen.
- Coconut cream vs. coconut milk: Using the thick cream from the top of a chilled can gives you a denser, richer fudge. If you only have regular full-fat coconut milk, use the thickest part and pack the measuring cup.
- Cut small squares: This is a rich coconut fudge. Smaller pieces are perfect; people can always come back for seconds. And they usually do.
- Flavor balance: If your family has a serious sweet tooth, sweetened coconut plus white chocolate will be perfect. If you’re like me and like a bit of contrast, use half unsweetened coconut and don’t be shy with the salt.
- Great for mixed dessert trays: This fudge looks beautiful next to chocolate brownies, lemon bars, or simple butter cookies. The coconut flavor adds a nice “something different” on the plate.
FAQs
Can I make this coconut cream fudge recipe in the microwave?
Yes—combine the sweetened condensed milk, coconut cream, and white chocolate in a large microwave-safe bowl and heat in 20–30 second bursts, stirring between each, until melted and smooth, then stir in butter, extracts, salt, and coconut.
My fudge didn’t set. What happened?
Usually, it’s either too little chocolate or too much liquid. Chill it longer first; if it’s still soft, you can gently remelt it, stir in another 1/2–1 cup of white chocolate chips, and reset it in the pan.
Can I use desiccated or very finely shredded coconut?
You can, but it will change the texture—more dense and less chewy. If using very dry coconut, I like to mix half fine and half regular shredded for a better bite.
Is this recipe gluten-free?
Yes, this homemade coconut fudge is naturally gluten-free as long as your white chocolate chips, extracts, and other ingredients are certified gluten-free. Always double-check labels.
Can I double the recipe for a crowd?
Absolutely. Use a 9×13-inch pan and keep the stovetop heat low so the larger batch doesn’t scorch; stir constantly and be patient while the chocolate melts.
How do I get really clean, pretty squares?
Chill the fudge very well, use a long, sharp knife, warm it in hot water, wipe it dry, cut straight down, and wipe the blade between cuts. It’s a little fussy but makes a big visual difference.
Can I ship this fudge for the holidays?
Yes, just pack the coconut fudge tightly in a tin or sturdy box with parchment between layers, and ship during cooler weather. Avoid long shipping times in hot weather since the chocolate can soften.
Conclusion
This Coconut Cream Fudge Recipe is one of those little kitchen “secrets” that makes you look like you’ve fussed for hours when really you just stirred a pot for ten minutes. It’s rich, creamy, full of coconut flavor, and flexible enough to serve at a holiday party, tuck into a lunchbox, or share in a gift box.
Give this creamy coconut fudge a try, and let me know how it turns out—leave a comment with any twists you add, like almonds or lime, and share a photo if you can. And if you love coconut as much as I do, be sure to check out my other coconut dessert recipes on the blog for more sweet ideas.
Coconut Cream Fudge
Ingredients
- 3 cups white chocolate chips about 18 oz / 510 g; use good-quality chips for best texture
- 14 oz sweetened condensed milk 1 can (396 g); do not substitute evaporated milk
- 1/3 cup coconut cream thick cream from the top of a chilled can of full-fat coconut milk, or canned coconut cream (about 80 ml)
- 3 tablespoons unsalted butter or use salted and slightly reduce added salt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract optional, for a stronger coconut flavor
- 1/4 teaspoon fine sea salt
- 1 1/2 cups sweetened shredded coconut divided; 1 cup stirred into fudge, 1/2 cup sprinkled on top (unsweetened may be used for a less sweet fudge)
- Optional garnish extra toasted coconut flakes, flaky sea salt, or a drizzle of melted dark chocolate
Instructions
- Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving overhang on two sides to form handles. Lightly butter or spray the parchment to prevent sticking.
- Measure out the white chocolate chips and shredded coconut so they are ready to add. Having everything prepared helps prevent overcooking once the mixture is hot.
- In a medium heavy-bottomed saucepan, combine the sweetened condensed milk, coconut cream, and butter. Place over low to medium-low heat and cook, stirring often, until the butter is melted and the mixture is smooth and warm, about 3–5 minutes. Do not let it boil hard.14 oz sweetened condensed milk, 1/3 cup coconut cream, 3 tablespoons unsalted butter
- Reduce the heat to low. Add the white chocolate chips and stir slowly and constantly until fully melted and the mixture is thick and glossy. If the chocolate is slow to melt, remove the pan from the heat and keep stirring; the residual heat will usually finish melting it.3 cups white chocolate chips
- Remove the saucepan from the heat. Stir in the vanilla extract, coconut extract (if using), and fine sea salt until well combined. Taste a small amount carefully and adjust the coconut extract or salt to your preference.1 teaspoon pure vanilla extract, 1/2 teaspoon coconut extract, 1/4 teaspoon fine sea salt
- Fold 1 cup of the shredded coconut into the warm fudge mixture until evenly distributed. The mixture will be thick.1 1/2 cups sweetened shredded coconut
- Scrape the fudge mixture into the prepared pan while it is still warm. Use an offset spatula or the back of a greased spoon to spread it into an even layer, pressing it into the corners.
- Sprinkle the remaining 1/2 cup shredded coconut evenly over the top of the fudge. Gently press it down so it adheres. For a toasted flavor, you may toast this coconut in a dry skillet beforehand until golden and fragrant.1 1/2 cups sweetened shredded coconut
- Refrigerate the pan for at least 2 hours, or until the fudge is firm all the way through. For the cleanest slices, chill 3–4 hours or overnight.
- Use the parchment handles to lift the fudge slab from the pan onto a cutting board. With a large sharp knife warmed in hot water and wiped dry, cut into 25–36 small squares, wiping and re-warming the knife between cuts for neat edges. Garnish with toasted coconut, flaky salt, or a drizzle of melted dark chocolate if desired.Optional garnish
Notes
- Almond Joy Style: Fold in 1/2 cup chopped toasted almonds and drizzle the top with melted dark chocolate.
- Tropical Lime Coconut: Add 1–2 teaspoons fresh lime zest with the extracts.
- Salted Dark Chocolate Swirl: Swirl 1/3 cup melted dark chocolate over the top of the warm fudge and sprinkle with flaky salt.
- Toasted Coconut Crunch: Toast all of the shredded coconut before mixing and sprinkling on top.
- Dairy-Free: Use sweetened condensed coconut milk, vegan white chocolate chips, and coconut oil instead of butter.
- Less Sweet: Use unsweetened shredded coconut and add an extra pinch of salt for a more balanced flavor. Microwave method: Combine sweetened condensed milk, coconut cream, and white chocolate in a large microwave-safe bowl. Heat in 20–30 second bursts, stirring between each, until melted and smooth. Then stir in butter, extracts, salt, and coconut, and proceed as directed. Troubleshooting: If the fudge does not set, chill longer. If still too soft, gently remelt and stir in an additional 1/2–1 cup white chocolate chips, then pour back into the pan and chill again. Gluten-free: This recipe is naturally gluten-free as long as your white chocolate, coconut, and flavorings are certified gluten-free.
