Coconut Fudge

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

Course Dessert

Cuisine American

Keyword coconut, fudge

Prep Time 10

Cook Time 3

Chill 4

Total Time 4 13

Servings servings

Calories 227kcal

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.

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.