4-Ingredient Coconut Fudge
Add Preferred SourceCoconut fudge is a quick and delicious treat that’s bursting with creamy coconut flavor and a rich, melt-in-your-mouth texture. With just a handful of ingredients and minimal effort, you can whip up a dessert that feels indulgent but is surprisingly easy to make. Whether it’s for a family gathering, a holiday treat, or just because you’re craving something sweet, this fudge is perfect for any occasion.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you!
I absolutely love this recipe because it’s so simple, yet the results are always impressive. The combination of shredded coconut, smooth white chocolate, and a touch of coconut extract gives it a tropical twist that feels like a little escape in every bite. I usually make it as an afternoon treat when I need a pick-me-up, but it’s also perfect for summer parties, Christmas trays, or homemade gifts. Trust me – if you’re a coconut fan, this fudge is going to become your new favorite!
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Coconut Fudge
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I’m here to walk you through this easy coconut fudge recipe step by step. You’ll be surprised at how quickly it comes together with just a few simple ingredients!
Prepare Your Pan
Start by lining an 8 x 8 pan with parchment paper. This step is key – parchment paper makes it easy to lift the fudge out later without any sticking. Skip the nonstick spray for this one; it just won’t do the job here.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Melt the Chocolate
Place the white chocolate chips into a medium-sized, microwave-safe mixing bowl. Microwave on high for 2 minutes, but don’t just let it run. Pause every 30 seconds to give the chocolate a good stir. Even if the chips look solid, keep stirring. This keeps them from overcooking and helps them melt evenly.
Heat the Frosting
Take the lid and foil off your white frosting. (Double-check for sneaky pieces of foil – no one wants a microwave mishap!) Pop the frosting into the microwave for 1 minute on high. Unlike the chocolate, you don’t need to pause and stir here.
Combine the Flavors
Stir the coconut extract into the melted frosting. This step is important – if you add the extract straight to the chocolate, it can make it seize up. Once the extract is mixed into the frosting, pour the frosting mixture into the melted chocolate. Add in the shredded coconut and stir everything together until it’s smooth and well combined.
Set the Fudge
Pour the fudge mixture into your prepared dish and spread it evenly using a spatula. Place the pan in the fridge and let it chill for about 4 hours, or until the fudge is completely set.
Slice and Serve
Once your fudge is firm, lift it out of the pan using the parchment paper. Use a sharp knife to slice it into 1-inch squares, or any size you like. Serve it up and enjoy every creamy, coconutty bite!
Recipe Notes and Tips
I have a few tips to make sure your coconut fudge turns out perfect every time:
- Chocolate: You can swap the white chocolate for dark or semi-sweet chocolate. The flavor will be richer and less sweet, giving you a delicious chocolate-coconut combo.
- Coconut extract: This adds a boost of flavor, but if you don’t have it, you can still make this fudge. It will just have a milder coconut taste from the shredded coconut.
- Check the frosting lid: Always double-check for leftover bits of foil before microwaving the frosting. It’s an easy step to skip, but trust me, your microwave will thank you.
- Don’t skip the parchment paper: Cooking spray just won’t cut it for this recipe. Parchment paper makes removing and slicing the fudge a breeze.
- Extra coconut: If you’re a big fan of coconut, you can add more shredded coconut or a bit more extract. Just remember, too much coconut can dry out the fudge. Stick to a total of 1 cup for best results.
- Mix gently but thoroughly: When combining the frosting, coconut, and chocolate, stir well. You want everything mixed evenly without losing that smooth texture.
- Don’t rush the set time: Let the fudge chill in the fridge for at least 4 hours. It needs that time to firm up completely for clean, easy slicing.
- Cutting neatly: Use a sharp knife and wipe it clean between cuts. Chilling the fudge well also helps you get those clean, even squares.
How to Store Leftover Coconut Fudge
To keep your coconut fudge fresh and delicious, store it in an airtight container in the fridge for up to 2 weeks.
If you’d like to keep it longer, pop it in the freezer, where it will stay good for up to 3 months. Before serving, let it sit at room temperature for a few minutes so it softens just enough for that perfect bite.
What to Serve With Coconut Fudge
Coconut fudge is a treat all on its own, but it pairs beautifully with a few simple extras. Serve it with a hot cup of tea, coffee, or even a creamy latte or hot chocolate for a little afternoon indulgence.
If you’re feeling fancy, add it to a dessert platter with chocolate truffles, shortbread cookies, or fresh fruit for an impressive spread. It’s also great as a homemade gift with other candies or holiday treats!
More Recipes You Will Love
On the look out for some more easy recipes? Try these easy favorites.
- Caramel Apple Fudge
- 2 Ingredient Strawberry Fudge
- Banana Avocado Bread
- Fudgy Brownies
- Shortbread Cookies
Ingredients
- 1 can white frosting 16-ounces
- 10 ounces white chocolate chips
- ½ cup sweetened shredded coconut
- ½ teaspoon coconut extract
Instructions
- Line your 8 x 8 pan with parchment paper. Do not use nonstick spray.
- Place the chocolate chips in a medium mixing bowl and microwave on high for 2 minutes, pausing every 30 seconds to stir the chips, even if they haven’t melted yet. This keeps them from overcooking.10 ounces white chocolate chips
- Once the chocolate chips are nice and smooth when stirred, remove the lid and foil from the frosting and microwave on high for 1 minute. No need to pause and stir this one.1 can white frosting
- Place the coconut extract in the melted frosting and stir gently.½ teaspoon coconut extract
- Pour the frosting mixture into the melted chocolate and add the shredded coconut. Stir vigorously until combined.½ cup sweetened shredded coconut
- Pour into the prepared pan and place in the fridge for 4 hours or until the fudge is set.
- Slice into 1-inch pieces, or whatever size is desired.
- Serve and enjoy!
Notes
- Add extract to frosting, not chocolate: The extract has to be added to the frosting and stirred. If it’s added directly to the chocolate, it will make it seize. Your fudge won’t technically be ruined, but it sure won’t look pretty.
- Chocolate: You can swap the white chocolate for dark or semi-sweet chocolate. The flavor will be richer and less sweet, giving you a delicious chocolate-coconut combo.
- Coconut extract: This adds a boost of flavor, but if you don’t have it, you can still make this fudge. It will just have a milder coconut taste from the shredded coconut.
- Check the frosting lid: Always double-check for leftover bits of foil before microwaving the frosting. It’s an easy step to skip, but trust me, your microwave will thank you.
- Don’t skip the parchment paper: Cooking spray just won’t cut it for this recipe. Parchment paper makes removing and slicing the fudge a breeze.
- Extra coconut: If you’re a big fan of coconut, you can add more shredded coconut or a bit more extract. Just remember, too much coconut can dry out the fudge. Stick to a total of 1 cup for best results.
- Mix gently but thoroughly: When combining the frosting, coconut, and chocolate, stir well. You want everything mixed evenly without losing that smooth texture.
- Don’t rush the set time: Let the fudge chill in the fridge for at least 4 hours. It needs that time to firm up completely for clean, easy slicing.
- Cutting neatly: Use a sharp knife and wipe it clean between cuts. Chilling the fudge well also helps you get those clean, even squares.
Storage Instructions
- Fridge: To keep your coconut fudge fresh and delicious, store it in an airtight container in the fridge for up to 2 weeks.
- Freeze: If you’d like to keep it longer, pop it in the freezer, where it will stay good for up to 3 months. Before serving, let it sit at room temperature for a few minutes so it softens just enough for that perfect bite.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
