Coconut Cream Fudge
This Coconut Cream Fudge is an ultra-creamy, rich coconut candy made on the stovetop with white chocolate, coconut cream, and shredded coconut. It’s easy enough for a weekday treat and special enough for holiday gifting.
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
Yield: about 25–36 small squares, depending on how you cut them.
Storage: Store cut fudge in an airtight container, layered with parchment or wax paper. It keeps up to 2 weeks in the refrigerator and 2–3 months in the freezer. Let sit at room temperature 10–15 minutes before serving for the best texture.
Room temperature: For short events, fudge can sit at cool room temperature for 4–5 hours away from heat or direct sun.
Variations:
- 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.
- 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.
Nutrition
Calories: 180kcal
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