Coconut Fudge
Makes 36 pieces
Time 8 hr 20 min
Enjoy a rich combination of chocolate and coconut with this simple fudge. No candy thermometer needed, this fudge comes together easily into a creamy and decadent treat. Keep refrigerated to maintain its shape.
Special Diets:
Ingredients
- 1 (13.5-ounce) can coconut milk
- 1/2 cup sugar
- 1/4 cup coconut oil
- 2 (12.0-ounce) packages semisweet chocolate chips
- 2/3 cup toasted coconut flakes
Method
Line an 8x8-inch baking dish with parchment paper. Set aside.
Place coconut milk, sugar and oil in a medium saucepan.
Bring to a simmer over medium heat, stirring occasionally.
Remove from heat and stir in chocolate chips until chocolate is melted and mixture is evenly blended.
Gently reheat over a hot water bath, if needed to melt any remaining chocolate.
Transfer chocolate mixture to the bowl of an electric mixer fitted with a paddle attachment and mix on medium-high speed for 3 minutes.
Pour into the prepared baking dish and sprinkle with toasted coconut.
Refrigerate until firm, at least 8 hours or overnight. Cut into 36 squares. Keep refrigerated until ready to serve.
Nutritional Info:
Per serving: 140 calories (90 from fat), 10g total fat, 7g saturated fat, 0mg cholesterol, 0mg sodium, 16g carbohydrates (2g dietary fiber, 13g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 (13.5-ounce) can coconut milk
- 1/2 cup sugar
- 1/4 cup coconut oil
- 2 (12.0-ounce) packages semisweet chocolate chips
- 2/3 cup toasted coconut flakes