White Chocolate Coconut Fudge

White Chocolate Coconut Fudge!

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I love the coconut flavour and it’s something that I want to learn how to incorporate into more of my cooking.

It doesn’t always need to be the main, overpowering taste, but I think that it can add so much to a dish, whether that’s in a main or a dessert.

The texture and taste of coconut is so appealing to me, which is why I had to make this Coconut Fudge Recipe!

Even better, it’s topped with toasted coconut!

The smell alone makes it worth making, but it’s also so quick and easy to do!

Win-win!

White Chocolate Coconut Fudge Recipe

Makes: 40+ pieces
Prep time: 10 mins
Cook time: 20 mins
Total time: 2 hours 30 mins (2 hour rest time)

Ingredients

  • 450g White Chocolate
  • 1 tin Condensed milk (397g)
  • 100g Desiccated coconut
  • 1tsp Coconut essence

Utensils

  • Scales
  • Large saucepan
  • Wooden spoon/Spatula
  • 8″ Square baking tin

Optional

    • Parchment paper
White Chocolate Coconut Fudge Recipe

Instructions

  1. Preheat your oven to approximately 180°C or 350°F if you are making the toasted coconut topping.

  2. Add your 450g white chocolate and full tin of condensed milk to your saucepan before placing on a low to medium heat.

    Break your chocolate into small pieces, this will help it melt quicker.

    Make sure to have this on a low heat, I have this on the lowest setting but all cookers are different so you may need this to be a little higher.

    Melting should only take 3-4 minutes.

  3. Stir away gently until all the ingredients have melted together to form a smooth consistency.

  4. When your mix is smooth, take it off the heat.

  5. Once your oven has heated, take some baking or parchment paper and spread around 50g desiccated coconut onto it before placing in the oven for approximately 5 minutes.

    Be careful to keep an eye on this as ovens do vary and it may take less time.

    When you are happy with the colour of your toasted coconut, remove from the oven and allow to cool.

  6. Once you have removed your pan from the heat, add 1 tsp coconut essence and stir gently to ensure that it mixed throughout.

  7. Add approx 50g desiccated coconut to your mix and allow the mix to cool for around 5-10 minutes.

  8. Once the fudge mixture has cooled, you want to add your mix to your square baking tin and smooth it out to cover all the edges.

    I like to use the back of the spoon as best I can to achieve a smooth surface on top.

  9. Sprinkle your toasted coconut on top of your fudge.

  10. Now, you can either pop your fudge into the refrigerator to chill or leave it to sit at room temperature.

    It should take around 2 hours but I tend to leave this overnight.

  11. Cut into round 1″ squares.

    Enjoy!

Storage

Store in an airtight container.

This fudge should keep for 1-2 weeks at room temperature.

If refrigerated, fudge can last 2-3 weeks.

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