Coconut Cream Fudge
This Coconut Cream Fudge is a no-bake, ultra-creamy white chocolate fudge loaded with coconut cream and shredded coconut, then finished with toasted coconut on top. It’s easy to make on the stovetop and set in the fridge—perfect for holidays, gifting, or an anytime coconut treat.
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
Yield: about 36 small squares (or 16–25 larger pieces).
Storage: Store fudge in an airtight container in the refrigerator, layered with parchment or wax paper between pieces, for 7–10 days. For longer storage, freeze pieces on a tray until solid, then transfer to an airtight container or freezer bag (with parchment between layers) for up to 2–3 months. Thaw in the fridge overnight, then let sit at room temp 10–15 minutes before serving.
Gluten-free: Naturally egg-free and can be gluten-free; confirm your white chocolate chips and extracts are certified gluten-free.
Variations:
- 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.
- 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.
Nutrition
Calories: 180kcal
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