This coconut fudge is soft and chewy. It needs just 3 ingredients and doesn’t require any dairy, butter or oil. The fudge is easy to make and you don’t even need a candy thermometer or a stove to make it. It takes just five minutes to prepare and it stores well.
Pieces of coconut fudge on a small white plate

This fudge has a soft, creamy and chewy texture. It reminds me of the inside filling of a candy bar. I also love that it is dairy free since most fudge recipes are not. However, if you don’t need the fudge to be dairy-free, you can easily modify it.

Ingredients

  • Dairy-free white chocolate chips
  • Coconut condensed milk
  • Finely shredded coconut

Dairy-free white chocolate chips: To keep the fudge dairy-free, I used dairy-free white chocolate chips. If you don’t need the fudge to be dairy-free, you can use regular white chocolate chips that contain dairy. I also have a coconut fudge that can be made with semisweet chocolate.

Coconut condensed milk: The fudge is made with sweetened coconut condensed milk. In addition to adding a little coconut flavor, coconut condensed milk is also dairy-free. You can use regular sweetened condensed milk if you don’t need the fudge to be dairy-free, but the amount needed is different.

Finely shredded coconut: Finely shredded coconut is added to the top of the fudge to give the fudge more coconut flavor. You can also stir some shredded coconut into the fudge mixture, but I found it easier to cut the fudge if the coconut is only on top. I used unsweetened finely shredded coconut. It will still work with sweetened shredded coconut but your fudge will be quite sweet.

How to Make Coconut Fudge

  • The chocolate chips are melted until smooth. The condensed milk is mixed in until fully incorporated.
  • Transfer the mixture to your prepared baking pan. Sprinkle shredded coconut across the surface.
  • Place the fudge into the fridge for a few hours until set.

Coconut fudge cut into squares

Texture

This fudge is soft and creamy. However, unlike classic fudge, which is just smooth and creamy, this fudge is also slightly chewy, similar to a candy bar filling. I really enjoyed the textur,e but it is a little different.
A bite taken from a piece of coconut fudge

Expert Tips

  • If you don’t need a dairy-free fudge, this recipe can be made with regular sweetened condensed milk and regular white baking chips though the ratios are a little different. You can find that recipe here.
  • I find it easier to eat and cut the fudge if the coconut is only top, but you can mix it into the fudge mixture as well.
  • Make sure you don’t add too much coconut condensed milk. If you add more than 1/4 cup, the fudge will not set and will be too soft to cut.

Coconut fudge with shredded coconut on top

More Fudge Recipes

5 from 3 votes

3 Ingredient Coconut Fudge

This dairy-free coconut fudge is soft, creamy and chewy. It needs just 3 ingredients and doesn't require dairy, butter or oil.
Servings: 21 pieces
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
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Ingredients

  • 1 1/2 cups (257g) dairy-free white chocolate chips, or 1 (9 oz ) bag
  • 1/4 cup (78g) sweetened coconut condensed milk, room temperature
  • 2 1/2 tbsp (10g) unsweetened finely shredded coconut

Instructions
 

  • Line the bottom of an 8 x 4 inch loaf pan with parchment paper, leaving some overhang for easy removal later.
  • Add white chocolate chips 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. Add in the condensed milk and stir until it is fully incorporated. Make sure your condensed milk is room temperature before using or it will cause the fudge to seize.
  • Transfer the mixture to your lined loaf pan. Sprinkle the surface evenly with finely shredded coconut. Place the fudge into the fridge for 2-4 hours, or until set.
  • Cut the fudge into approximate 1-inch squares with a large sharp knife. The fudge is a little chewy and sticky so it is easier to cut it while it is cold rather than letting it come to room temperature. Store uneaten fudge in an airtight container in the fridge or freezer.

Notes

  • While the fudge can be made with regular white chocolate chips and regular condensed milk, the amounts needed are different. You would need 1/2 cup of regular condensed milk and 1 1/2 cups of regular white baking chips.
  • I used Enjoy Life white chocolate chips* (they do contain oil in the ingredients so you may want to choose another dairy-free brand of white baking chips without added oil if you want your fudge to be oil-free), Nature's Charm sweetened coconut condensed milk,* and Whole Foods shredded coconut* to make this fudge.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Serving: 1piece, Calories: 80kcal, Carbohydrates: 11g, Protein: 0.05g, Fat: 4g, Saturated Fat: 4g, Sodium: 2mg, Fiber: 0.1g, Sugar: 10g, NET CARBS: 11
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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