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Coconut Cream Fudge Recipe
If you love creamy, melt-in-your-mouth fudge and anything coconut, this Coconut Cream Fudge Recipe is about to become your new signature dessert—no oven, no fuss, just rich, coconutty bliss. It’s an easy fudge recipe made right on the stovetop and finished in the fridge, perfect for holidays, potlucks, or a quiet little treat with coffee.
This homemade coconut fudge is thick, silky, and full of coconut flavor thanks to real coconut cream and toasted coconut on top. I’m a 50-year-old mom and lifelong home baker, and I can tell you—this simple coconut dessert recipe gets more compliments than some of my fancier cakes. When December rolls around, I make batch after batch for cookie trays and gift boxes, but honestly, it’s just as welcome at a July barbecue.
If you’ve been searching for a coconut candy recipe that’s easy, reliable, and feels a little special, this creamy coconut fudge might be exactly what you’ve been craving.
What Makes This Coconut Cream Fudge Recipe So Special?
Let me explain why this fudge is worth clearing a little space in your fridge.
This Coconut Cream Fudge Recipe uses three different coconut elements: coconut cream for richness, shredded coconut for texture, and (optional) coconut extract to boost the flavor. Together, they create a rich coconut fudge that tastes like a cross between a Mounds bar and classic vanilla fudge—sweet, creamy, and just a tiny bit tropical.
Instead of messing with a candy thermometer and soft-ball stages, this is a simple stovetop fudge recipe using sweetened condensed milk and white chocolate chips. Everything melts together smoothly, then the fudge sets up in the pan as it chills. The result is luscious, sliceable squares that hold their shape but still feel soft and creamy when you bite in.
I like to bring this coconut sweet treat to:
- Church potlucks and bake sales
- Holiday cookie exchanges
- Summer parties alongside fresh fruit
- Girls’ nights when we’re drinking coffee or tea and nibbling on “just a little something”
You know what? It also makes a really sweet, nostalgic gift. Wrap a few pieces in wax paper, tuck them into a tin, and people will think you’ve been stirring fudge all day.
And for those of you who care about ingredients, it’s naturally egg-free and can be made gluten-free with one easy check on your labels—more on that down below.
Why You’ll Love This Coconut Cream Fudge Recipe
- No baking required – This coconut dessert recipe is fully no-bake; your oven gets the day off.
- Foolproof stovetop method – No candy thermometer, no tricky stages, just melt, stir, and chill.
- Ultra creamy texture – Coconut cream and sweetened condensed milk give you that dreamy, smooth bite.
- Big coconut flavor – Real coconut cream, shredded coconut, and optional coconut extract make this a true coconut candy recipe.
- Perfect for gifting – Cut into small squares, this homemade coconut fudge looks beautiful in boxes and tins.
- Customizable – Add chocolate, nuts, lime zest, or even a sprinkle of sea salt for endless flavor twists.
- Make-ahead friendly – Stays fresh in the fridge for over a week and freezes well, so you can prep early for holidays.
- Crowd-pleaser – Even people who claim they “don’t like fudge” often fall for this creamy coconut fudge.
Ingredients for the Creamiest Coconut Fudge
Here’s what you’ll need to make this rich coconut fudge. I’ll give you my favorite brands and a few helpful substitution ideas too.
Main Ingredients
- 3 cups (510 g) white chocolate chips
- Use a good-quality brand like Ghirardelli or Guittard; cheaper chips sometimes turn grainy.
- 1 can (14 oz / 397 g) sweetened condensed milk
- Make sure it’s sweetened condensed milk, not evaporated milk. Eagle Brand is a classic.
- 1/2 cup (120 ml) full-fat coconut cream
- This is the thick, creamy part from a can of coconut cream (or from full-fat coconut milk that’s been chilled and separated).
- 2 tablespoons (28 g) unsalted butter
- Adds richness and helps the fudge set with a smooth, velvety texture.
- 1 teaspoon pure vanilla extract
- Balances the sweetness and adds a warm note under the coconut flavor.
- 1/2 teaspoon coconut extract (optional but recommended)
- Gives the fudge that bakery-style coconut punch; use a natural one if you can.
- 1/4 teaspoon fine sea salt
- Just enough to keep the fudge from tasting overly sweet and flat.
Coconut Topping & Mix-Ins
- 3/4 cup (60 g) unsweetened shredded or desiccated coconut, divided
- 1/2 cup mixed into the fudge
- 1/4 cup toasted and sprinkled on top
- You can use sweetened shredded coconut, but the fudge will be sweeter.
- Optional garnish:
- Light flaky sea salt (like Maldon)
- A little lime zest
- A drizzle of melted dark chocolate
Tools You’ll Need
Not ingredients, but just as important for stress-free fudge:
- 8×8-inch (20×20 cm) square baking pan
- Parchment paper
- Medium heavy-bottomed saucepan
- Heatproof spatula or wooden spoon
- Small skillet (for toasting the coconut)
If you’re a numbers person like me, one 8×8 pan usually yields about 36 small, giftable squares—but you can cut them larger if your family isn’t shy about dessert.
How to Make This Coconut Cream Fudge Recipe
This easy fudge recipe comes together on the stovetop, then chills in the fridge. Plan a little ahead for cooling time, but the hands-on work is only about 15–20 minutes.
1. Prepare Your Pan
- Line your pan.
- Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on two sides so you can lift out the fudge later.
- Lightly grease the parchment with a tiny bit of butter or nonstick spray to keep things extra smooth when you cut.
2. Toast the Coconut
- Toast some of the shredded coconut.
- Add 1/4 cup shredded coconut to a dry skillet over medium-low heat.
- Stir often for 3–5 minutes, until the coconut is lightly golden and fragrant.
- Remove from the pan right away so it doesn’t burn, and let it cool.
- This toasted coconut will go on top and adds such lovely flavor and crunch. Honestly, it’s worth the extra few minutes.
3. Set Up the Stovetop Fudge Base
-
Combine the fudge base ingredients.
- In a medium heavy-bottomed saucepan, add:
- White chocolate chips
- Sweetened condensed milk
- Coconut cream
- Butter
- Salt
- Don’t turn the heat up too high—low and gentle is the secret for creamy coconut fudge.
- In a medium heavy-bottomed saucepan, add:
-
Melt slowly and stir.
- Place the saucepan over low heat.
- Stir constantly with a heatproof spatula, scraping the bottom and edges.
- It’ll look thick at first; then the chocolate starts to soften and everything blends into a smooth, glossy mixture.
- Keep the heat low; if the mixture starts to bubble or simmer hard, turn it down. Overheating can cause grainy fudge.
4. Add Flavor and Coconut
-
Flavor the fudge.
- Once the mixture is fully melted and smooth, remove the pan from the heat.
- Stir in vanilla extract and coconut extract (if using).
- Taste a tiny bit (careful, it’s hot) and adjust—if you love stronger coconut flavor, add another drop or two of coconut extract.
-
Fold in the shredded coconut.
- Add 1/2 cup shredded coconut to the warm fudge base.
- Stir well so the coconut is evenly distributed. This gives you that coconut candy texture in every bite.
5. Pour, Smooth, and Top
-
Transfer to the pan.
- Pour the warm coconut cream fudge mixture into your prepared pan.
- Use the spatula to spread it evenly into the corners and smooth out the top.
- If air bubbles appear, gently tap the pan on the counter a few times.
-
Add toppings.
- Sprinkle the cooled toasted coconut over the top.
- If you like, add a pinch of flaky sea salt, a little lime zest, or drizzle melted dark chocolate in thin lines for a pretty contrast.
- Press toppings lightly into the surface so they stick.
6. Chill and Slice
-
Chill until firm.
- Cover the pan loosely with plastic wrap or foil.
- Chill in the refrigerator for at least 3 hours, or until firm enough to cut cleanly. Overnight is even better for neat slices.
-
Cut the fudge.
- Lift the fudge out using the parchment overhang.
- Place on a cutting board and use a sharp knife to cut into 1-inch squares.
- Wipe the knife with a warm, damp cloth every few cuts for the cleanest edges.
That’s it. No thermometer, no anxious hovering—just smooth, rich coconut fudge that looks like you worked a lot harder than you did.
Servings & Timing
- Yield: About 36 small squares (or 16–25 larger pieces)
- Prep Time: 15–20 minutes
- Chill Time: 3–4 hours
- Total Time: Around 3.5–4 hours (mostly hands-off chilling time)
If you’re making this Coconut Cream Fudge Recipe for a party, I suggest starting it in the morning so it’s ready to cut and plate by late afternoon.
Fun Variations on This Coconut Cream Fudge Recipe
Once you’ve made the base recipe, it’s easy to play. Here are some simple twists my family loves:
- Almond Joy Style: Fold in 1/2 cup chopped toasted almonds and drizzle the top with melted dark chocolate.
- Key Lime Coconut Fudge: Stir 1–2 teaspoons fresh lime zest into the fudge along with the vanilla and coconut extract.
- Dark & White Swirl: Pour half the fudge into the pan, then swirl in 1 cup melted dark chocolate with a knife for a marbled look.
- Nut-Free Crunch: Add 1/2 cup crushed vanilla wafers or graham cracker crumbs for a soft, cookie-like bite.
- Extra Toasty Coconut: Use all toasted coconut (inside and on top) for an intense toasted coconut flavor.
- Holiday Sparkle: Sprinkle red and green sanding sugar on top along with the coconut for a festive Christmas fudge tray.
You can also keep the recipe as a base and experiment with flavors like rum extract (for a fun grown-up twist) or a hint of cardamom for something a little unexpected.
How to Store, Freeze, and (Softly) Reheat
One of the reasons I love this homemade coconut fudge is that it keeps so well. It’s a planner’s dream.
Storing in the Fridge
- Fridge life:
- Store cut fudge in an airtight container, layered with parchment or wax paper so the pieces don’t stick.
- It keeps well for 7–10 days in the refrigerator.
- Serving tip:
- For the creamiest texture, let the fudge sit at room temperature for about 10–15 minutes before serving.
Freezing for Later
- To freeze:
- Chill and cut the fudge. Lay pieces in a single layer on a parchment-lined tray and freeze until solid.
- Transfer to a freezer-safe container or zip-top bag, layering with parchment.
- Freezer life:
- Keeps nicely for up to 2–3 months.
- Thawing:
- Thaw in the fridge overnight, then bring to room temperature for 10–15 minutes before eating. The texture stays surprisingly good.
Reheating or Softening
You don’t really “reheat” fudge, but:
- If the fudge feels a little too firm straight from the fridge, let it sit on the counter for 15–20 minutes.
- For slightly softer edges, you can very briefly (3–5 seconds) warm a single piece in the microwave—but watch closely so it doesn’t melt.
Make-Ahead Advice
For holidays, I often make this easy fudge recipe up to a week ahead and keep it chilled. If I’m really planning ahead, I freeze it, then thaw the day before the event. The flavor actually deepens a little with time, which is a nice bonus.
Notes from My Kitchen Tests
I tested this Coconut Cream Fudge Recipe a few different ways, and here’s what I learned:
- Coconut cream vs. coconut milk:
Coconut cream gives you the richest, thickest texture. You can use the solid part from a can of full-fat coconut milk, but the fudge may be just a bit softer. - Don’t rush the melting step:
High heat can scorch the chocolate and make the fudge grainy. Low and slow really is worth it here. - Sweetness check:
White chocolate and sweetened condensed milk are both sweet, so the pinch of salt is important. If you’re sensitive to sweetness, use unsweetened shredded coconut, not sweetened. - Pan size matters:
An 8×8 pan gives you a nice, thick fudge. A 9×9 pan works too but will give thinner pieces and may set a bit faster. - Cutting clean squares:
Use a long, sharp knife. Run it under hot water, wipe dry, and cut. Repeat between rows. It makes a big difference if you care about those picture-perfect squares. - Flavor “rest” time:
The coconut flavor actually blooms more after chilling overnight. Freshly set fudge is delicious, but day-two fudge? Even better.
You know what? If your first batch doesn’t look bakery-perfect, don’t stress. Fudge is very forgiving, and people are far more interested in how it tastes than how straight your lines are.
Frequently Asked Questions
1. Can I make this Coconut Cream Fudge Recipe without coconut extract?
Yes. The fudge will still taste like coconut thanks to the coconut cream and shredded coconut; the extract just enhances the flavor. If you skip it, you may want to use an extra tablespoon of coconut cream for richness.
2. What’s the difference between coconut cream and coconut milk for this recipe?
Coconut cream is thicker and richer, with more fat, which gives the fudge a creamier, more stable texture. Full-fat coconut milk can work in a pinch, but stick to the solid, thick part from the top of the can.
3. My fudge turned out soft. What went wrong?
Usually, soft fudge happens when the mixture wasn’t melted long enough to fully combine, or there was extra liquid. Chill it longer—overnight if you can. If it’s still too soft, you can freeze the pieces and eat it as “fudge bites.”
4. Can I use milk chocolate instead of white chocolate chips?
You can, but the flavor and color will change. Milk chocolate will give you a more traditional chocolate-coconut fudge; still delicious, but not the same creamy coconut fudge taste and look.
5. Is this coconut dessert recipe gluten-free?
Yes, as long as your white chocolate chips and extracts are certified gluten-free. Always double-check labels, since ingredients and processing can vary by brand.
6. How long can this fudge sit out at room temperature?
For a party, it’s fine at room temperature for about 2–3 hours. After that, it may start to soften, especially in a warm kitchen, so I like to return leftovers to the fridge.
7. Can I double the recipe?
Absolutely. For a double batch, use a 9×13-inch pan. The chill time may be a bit longer, but the method stays the same.
8. Can I add nuts to this coconut cream fudge?
Yes. Stir in up to 3/4 cup chopped toasted nuts—almonds, macadamias, or pecans are wonderful with coconut—after you remove the fudge from the heat and before pouring it into the pan.
Wrapping It Up (and Sharing It Around)
This Coconut Cream Fudge Recipe is one of those treats that looks fancy but is secretly simple. Rich coconut cream, velvety white chocolate, and a shower of toasted coconut come together for a creamy coconut fudge that feels cozy enough for a snow day and bright enough for a summer party.
If you try this homemade coconut fudge, I’d love to hear how it turned out—tell me in the comments what variations you made, or which holiday table it landed on. And if you’re in a coconut mood, you might also enjoy pairing this with a batch of chewy coconut macaroons or a simple toasted coconut granola for breakfast the next morning.
Now go line that pan and make yourself a little coconut sweet treat. You’ve earned it.
Coconut Cream Fudge
Ingredients
- 3 cups white chocolate chips about 510 g; use good-quality chips for best texture
- 14 oz sweetened condensed milk about 397 g; do not substitute evaporated milk
- 1/2 cup coconut cream full-fat; use the thick part from a can of coconut cream or chilled full-fat coconut milk
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract optional but recommended; add more to taste if desired
- 1/4 teaspoon fine sea salt
- 3/4 cup unsweetened shredded or desiccated coconut divided; 1/2 cup folded into fudge, 1/4 cup toasted for topping
- flaky sea salt optional, for sprinkling on top
- lime zest optional, for garnish
- dark chocolate optional, melted for drizzling on top
Instructions
- Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving an overhang on two sides to lift the fudge out later. Lightly grease the parchment with a small amount of butter or nonstick spray.
- Add 1/4 cup of the shredded coconut to a dry skillet over medium-low heat. Toast, stirring often, for 3–5 minutes until lightly golden and fragrant. Immediately transfer to a plate to cool completely so it doesn’t burn.3/4 cup unsweetened shredded or desiccated coconut
- In a medium heavy-bottomed saucepan, add the white chocolate chips, sweetened condensed milk, coconut cream, unsalted butter, and fine sea salt. Do not turn the heat on yet.3 cups white chocolate chips, 14 oz sweetened condensed milk, 1/2 cup coconut cream, 2 tablespoons unsalted butter, 1/4 teaspoon fine sea salt
- Place the saucepan over low heat. Stir constantly with a heatproof spatula, scraping the bottom and sides, until the chocolate chips are fully melted and the mixture is smooth and glossy. Keep the heat low and avoid boiling to prevent grainy fudge.
- Remove the pan from the heat. Stir in the vanilla extract and coconut extract (if using). Taste a tiny amount carefully; if you prefer a stronger coconut flavor, add another drop or two of coconut extract.1 teaspoon pure vanilla extract, 1/2 teaspoon coconut extract
- Add 1/2 cup of the shredded coconut to the warm fudge mixture. Stir well until the coconut is evenly distributed throughout the fudge.3/4 cup unsweetened shredded or desiccated coconut
- Pour the warm coconut fudge mixture into the prepared baking pan. Use a spatula to spread it evenly into the corners and smooth the top. Gently tap the pan on the counter a few times to release any air bubbles.
- Sprinkle the cooled toasted coconut evenly over the top of the fudge. If desired, add a light sprinkle of flaky sea salt, a little lime zest, and/or a drizzle of melted dark chocolate. Press toppings very lightly so they adhere.3/4 cup unsweetened shredded or desiccated coconut, flaky sea salt, lime zest, dark chocolate
- Cover the pan loosely with plastic wrap or foil. Refrigerate for at least 3 hours, or until the fudge is firm enough to cut cleanly. For best flavor and neatest slices, chill overnight.
- Use the parchment overhang to lift the chilled fudge out of the pan and onto a cutting board. With a sharp knife, cut into about 1-inch squares, wiping the blade with a warm, damp cloth between cuts for clean edges. Serve slightly chilled or let sit at room temperature for 10–15 minutes for a softer, creamier texture.
Notes
- Almond Joy Style: Stir in 1/2 cup chopped toasted almonds and drizzle the top with melted dark chocolate.
- Key Lime Coconut: Add 1–2 teaspoons fresh lime zest with the extracts.
- Dark & White Swirl: Pour fudge into pan, then swirl in 1 cup melted dark chocolate with a knife.
- Nut-Free Crunch: Stir in 1/2 cup crushed vanilla wafers or graham cracker crumbs.
- Extra Toasty: Use all toasted coconut both inside and on top.
- Holiday Sparkle: Sprinkle red and green sanding sugar on top with the coconut. Tips: Use coconut cream (or the thick part of full-fat coconut milk) for the richest, most stable texture. Melt over low heat only to avoid graininess. An 8×8-inch pan gives thick fudge; a 9×9 pan will yield slightly thinner pieces and may set faster.
