This creamy coconut fudge is easier to make than traditional fudge and just 3 ingredients. It stores well and is good for gifting or bringing to an event.
PREPARATION TIME:
Prep Time: 5
Total Time: 5
Ingredients:
1 1/2 cups (266 g) white chocolate chips
1/2 cup (118 ml/141 g) sweetened full fat condensed milk room temperature
1/4 cup (25 g) unsweetened shredded coconut plus additional for topping
Instructions:
Line the bottom of an 8 x 4 inch loaf pan with parchment paper.
Add white 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 the mixture is uniform. Your mixture will be very thick.
Stir in the shredded coconut until it is evenly combined. Add 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. Rap the bottom of the pan against your
counter a few times to eliminate any air bubbles. Sprinkle some additional coconut across the surface of the fudge.
Place fudge into the freezer until set (about 30 minutes). The fudge is ready when it feels firm to the touch. Bring the fudge to room temperature before cutting with a sharp knife. Store uneaten fudge in the fridge or freezer.
Notes:
I recommend using a fresh new bag of white chocolate chips. Chocolate chips that are older or that have been opened before don’t melt as well.
I recommend using unsweetened shredded coconut because the fudge is very sweet already.
Nutrition:
Serving: 1 piece, Calories: 121 k cal, Carbohydrates: 17 g, Protein: 1 g, Fat: 5 g, Saturated Fat: 5 g, Sodium: 18 mg, Fiber: 1 g, Sugar: 16 g, net carbs: 16
