Coconut Fudge

Coconut 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.

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Prep Time: 10

Cook Time: 3

Rest Time: 4

Total Time: 4 13

Course: Dessert

Cuisine: American

Keyword: coconut fudge

Servings:

Calories: 110kcal

Author: Mandy Applegate

Ingredients

1 can white frosting 16-ounces
10 ounces white chocolate chips
½ cup sweetened shredded coconut
½ teaspoon coconut extract

US Customary - Metric

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.

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