This creamy coconut-flavored fudge is so easy to make. It is just 3 ingredients and doesn’t require hovering over a stove or using a candy thermometer. It takes only about five minutes prepare. The fudge is also dairy-free and stores well.
If you’re looking for an easy dessert to make right now, this fudge is it. It takes about five minutes to prepare and then you just need to put it in the freezer to set. The fudge is creamy and full of coconut flavor.
Ingredients
- Semi-sweet chocolate chips
- Coconut condensed milk
- Shredded coconut
Semi-sweet chocolate chips: Semi-sweet chocolate chips are used to form the base for this fudge. I used dairy-free semi-sweet chocolate chips (Kirkland brand) though it will also work with regular semi-sweet chocolate chips if you don’t need the fudge to be dairy-free. I also have a version that uses white chocolate.
Coconut condensed milk: This fudge uses sweetened coconut condensed milk. Coconut condensed milk helps give this fudge its creamy texture and gives the fudge extra coconut flavor. It also keeps the fudge dairy-free. You can also make this with regular sweetened condensed milk.
Shredded coconut: I used unsweetened finely shredded coconut because I didn’t want my fudge to be too sweet. You can use sweetened shredded coconut as well. The shredded coconut is mixed in the batter and added on top.
How to Make Coconut Fudge
The chocolate and coconut condensed milk are heated together in the microwave and stirred until melted and smooth. The shredded coconut is then stirred in. The batter is then poured into a loaf pan lined with parchment paper. More shredded coconut is sprinkled on top. The fudge will need about 30-60 minutes in the freezer to set.
More Fudge Recipes
3 Ingredient Coconut Fudge
Ingredients
- 1 1/2 cups (268 g) semisweet chocolate chips
- 1/2 cup (118 ml) sweetened coconut condensed milk
- 5 tbsp (29 g) unsweetened finely shredded coconut divided
Instructions
- Line the bottom of an 8 x 4 inch loaf pan with parchment paper.
- Add chocolate chips and condensed milk to a large microwave safe mixing bowl. Heat chocolate in 15-30 second intervals, stirring in between with a spatula until chocolate is completely melted and smooth.
- Stir in 4 tbsp of shredded coconut until it is evenly mixed in. Pour the mixture into the prepared pan.
- Use a spatula to spread the fudge mixture evenly across the bottom of the pan and smooth the surface. Sprinkle the remaining coconut across the surface of the fudge.
- Place fudge into the freezer until set (about 30-60 minutes). The fudge is ready when it feels firm to the touch. Bring the fudge to room temperature before cutting with a sharp knife.
Notes
- I used dairy-free semisweet chocolate chips (Kirkland brand), but you can also use regular semisweet chocolate chips if you don't need the fudge to be dairy-free.
- Coconut condensed milk can be replaced with regular sweetened condensed milk but the fudge batter will be very thick like a paste when you melt the regular condensed milk with the chocolate and you will have to press the mixture into your loaf pan.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
