Coconut Fudge

A 4-ingredient coconut fudge, with its creamy texture, this sweet treat for sweet tooths who love coconut and chocolate. Delicious, creamy, rich, thick, and fudgy dessert.

I have another easy and delicious recipe for a quick, affordable, and crowd-pleasing sweet snack that you can easily gift, take to friends, pack for a picnic, or simply enjoy with a cup of coffee on Christmas morning.

The best part? You only need a microwave and fridge, so you can basically make this recipe anywhere and in no time. Yet, the coconut flavor won’t disappoint!

Why You’ll Love This Recipe

• Perfect coconut flavor, not overly sweet as I don’t use condensed milk. An upgraded version of classic chocolate fudge
• Perfect fudgy texture in every bite
• Easy coconut fudge recipe with just 4 ingredients and under 15 minutes of prep time and cook time. No candy thermometer, oven, or complex cooking is required as I don’t use butter or oil in it. The only long part is the chilling.
• Great idea for Christmas sweet gifts, parties, and potluck. One pan makes 16 1-inch Pieces of fudge.
• A great recipe to make ahead during the holiday season as it lasts for 2 weeks in the fridge.

Ingredients Notes

• White chocolate chips. For the best visual result, and an all-white look, white chocolate chips are, of course, the best. But it won’t hurt if you want to use dark chocolate chips
• White frosting. Using frosting helps me get this thick, fatty, rich texture and consistency of the fudge. It makes sure it will harden well in the fridge.
• Sweetened shredded coconut. You can also use unsweetened coconut if that’s what you can find, you can add some powdered sugar then if the fudge is not sweet enough. It also adds some chewiness and interesting texture. Desiccated coconut works too!
• Coconut extract. Try to use a high-quality one, as some cheap extracts may have a strong artificial flavor.

Kitchen Equipment

• 8×8 Pan
• Medium Microwave-Safe Mixing Bowl
• Rubber Spatula
• Parchment Paper – don’t use nonstick spray for this recipe, as we need to lift the fudge out of the pan and paper will help us do it. (you can use aluminum foil if needed)
• Measuring Spoons
• Measuring Cups

How To Make Coconut Fudge (Without Condensed Milk)

Line the baking pan with parchment paper. Set aside. (leave a little overhang on the sides for easy removal)

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1: Melt The White Chocolate Chips

1. Empty the bag of white chocolate chips into the bowl. Microwave the chocolate at 50% power in 30-second intervals – stirring in between until the chocolate is completely melted and smooth, without any lumps. Usually, it takes just around 2 minutes in total.
2. Take care not to overheat the chocolate (which is really easy to do with white chocolate). If the chocolate overheats or burns, it will seize and you can no longer use it. You will have to discard it and start over.

2: Add Frosting

1. Remove the lid and the foil seal from the can of frosting. Microwave the frosting on full power for 1 minute without stirring.
2. Pour the warm frosting into the melted chocolate, STIR WELL.

3: Add Shredded Coconut & Coconut Extract

Add the shredded coconut and the coconut extract. Stir WELL until completely combined.

4: Chill The Fudge Mixture

1. Transfer the mixture to the prepared pan, and spread it into an even layer. Tap the sides to let any air bubbles escape.
2. Cover and refrigerate for at least 4 hours or until the fudge is set.
3. When ready to serve, remove the fudge from the fridge, and lift the fudge out by the overhanging parchment. Slice into 1” squares with a sharp knife and place fudge on a serving platter.

Storage

Keep the leftover coconut fudge refrigerated in an airtight container for up to 2 weeks. It can be frozen for up to 3 months.

You can make this recipe ahead of time easily, and store it in the fridge or freezer.

Substitutions & Variations

• Pink coconut fudge. Simply add a few (5 max) drops of red food coloring and the fudge will have a nice bright pink color. You can make a layer of white and a layer of pink fudge. While making the pink layer keep the remaining coconut fudge in the freezer. The color doesn’t affect the taste.
• An alternative coconut fudge recipe can also call for shredded coconut, pure vanilla extract (or coconut if you want only coconut flavor or both), sweetened condensed milk, or evaporated milk. The recipes with evaporated milk require cooking the mixture over medium heat (often with added butter and sugar), stirring occasionally, until the ingredients are well mixed and cooked. Recipes using condensed milk are closer to Brazilian Beijinhos.
• If using semisweet, milk, or dark chocolate chips, you can enhance the chocolate flavor with a little bit of espresso powder.
• Fattier fudge can be achieved if you add a bit of coconut oil or butter to the mix and melt it with chocolate chips.
• Dairy-free recipes will need to replace regular white chocolate chips with milk-free options and make sure the frosting you use is also dairy-free.
• Add-ons and toppings: finely chopped nuts, toasted coconut and sprinkles will make amazing toppings. You can mix the nuts or crushed Oreos in the fudge as well. To jazz up the flavor, you can also use almond, vanilla, or even lemon extract instead of coconut. You can top it with unsweetened shredded coconut, chunks of milk chocolate, or even large coconut flakes.
• Make different shapes. Traditionally, fudge is just cut into squares, but you can make fudge balls coated in toasted coconut too, why not? You can transfer the mixture to a loaf pan and then cut it into slices for serving.

Expert Tips To Make The Best Coconut Fudge

• Make sure to remove ALL of the foil seals before microwaving the frosting. Very important for the safety of you and your microwave.
• Don’t add the extract to the melted chocolate. Adding any liquid to the melted chocolate will cause it to seize.
• Try adding more shredded coconut to the top of the fudge before it sets. Press it into the top gently before refrigerating for decoration.
• It is easier to cut the fudge when it warms up to room temperature.

Troubleshooting

What Is The Secret To Good Fudge?

The secret to the best fudge is to make sure the texture is smooth, silky, and has no lumps. You should also not skip chilling in the fridge as it allows the fudge to firm up and get that signature fudgy texture.

Why Is My Coconut Fudge Not Creamy?

If you don’t add good quality chocolate chips, or added butter, oil, dairy, or cream of coconut, your coconut fudge will be dry and not creamy at all.

Why Is My Coconut Fudge Not Hardening?

If you add too much liquid to the mixture and don’t wait at least 4 hours for the coconut fudge to set, your fudge may not firm up completely.

If you love this easy fudge recipe, you’re going to love these other fudge recipes too. Please click each link below to find the easy, printable recipe!

Velveeta Fudge

Twist on the traditional holiday treat with this Velveeta Fudge. It's so creamy and easy to make. Plus, it's a great conversation starter.

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Microwave Peanut Butter Fudge

You'll love how easy it is to make this Microwave Peanut Butter Fudge for the holidays. Everyone loves it – simple, quick, and delicious!

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Easy No-Cook Fudge

Easy No-Cook Fudge is a quick holiday recipe made with just 5 simple ingredients (+ any mix-ins) whipped together and chilled before serving.

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Christmas Cookie Fudge

Christmas Cookie Fudge tastes just like your favorite sugar cookies during the holidays! It’s made with only 5 ingredients and takes less than 10 minutes to make.

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Fudge with Chocolate Frosting

Making treats this holiday season just got easier with this foolproof recipe for Fudge with Chocolate Frosting. So simple and delicious!

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More Great Coconut Recipes

Coconut Cream Cake

Coconut Bread Recipe

Chocolate Coconut Macaroons

Coconut Cream Pie

Rate this Recipe

Coconut Fudge

Course Dessert

Servings: 16 servings

Indulge in the creamy, tropical delight of Coconut Fudge! Perfect for gifting, sharing, or satisfying your sweet cravings.

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Prep Time 10 minutes mins

Cook Time 3 minutes mins

Chill 4 hours hrs

Total Time 4 hours hrs 13 minutes mins

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 10 ounces white chocolate chips
• 16 ounces white frosting
• ½ cup sweetened shredded coconut
• ½ teaspoon coconut extract

Instructions

• Line the baking dish with the parchment. Set aside. (leave a little overhang on the sides for easy removal)
• Empty the bag of white chocolate chips into the bowl. Microwave at 50% power in 30 second intervals – stirring inbetween each interval until the chocolate is melted and smooth. Take care to not overheat the chocolate (which is really easy to do with white chocolate). If the chocolate overheats, it will seize and will no longer be useable.
• Remove the lid and the foil seal from the can of frosting. Microwave the frosting on full powder for 1 minute.
• Pour the warm frosting into the melted chocolate, STIR WELL.
• Add the shredded coconut and the coconut extract. Stir WELL until completely combined.
• Transfer the mixture to the prepared pan, spreading it into an even layer.
• Cover and refrigerate for at least 4 hours or until the fudge is set.
• When ready to serve, lift the fudge out by the overhanging parchment. Slice into 1” squares and place it on a serving platter.

Notes

Make sure to remove ALL of the foil seal before microwaving the frosting. Very important for the safety of you and your microwave.

Don’t add the extract to the melted chocolate. Adding any liquid to the melted chocolate will cause it to seize.

Try adding more shredded coconut to the top of the fudge before it sets. Press it into the top gently before refrigerating.

Keep refrigerated in an airtight container for up to 2 weeks. It can be frozen for up to 3 months.

Equipment

• 8×8 Pan
• Medium Microwave-Safe Mixing Bowl
• Rubber Spatula
• Parchment Paper – don’t use nonstick spray for this recipe
• Measuring spoons
• measuring cups

Nutrition

Serving: 1serving | Calories: 227kcal | Carbohydrates: 28g | Protein: 1g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 53mg | Potassium: 60mg | Fiber: 0.2g | Sugar: 27g | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 0.1mg | Net Carbohydrates: 12g

Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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