Easy 4-Ingredient Coconut Fudge is rich, creamy, and perfectly sweet. It’s a no-fail treat that’s perfect for holidays, gifts, or anytime you’re craving something homemade and delicious.
There’s something special about homemade fudge, and this coconut version might just become your new favorite. You can whip up a batch of smooth, melt-in-your-mouth fudge that’s perfect for the holidays or anytime. Whether you’re a beginner or a seasoned home cook, this recipe is foolproof and delivers big flavor with little effort.
Ingredients At A Glance
- Can of White Frosting – provides the base of the fudge, adding sugar and fat. Blends perfectly with the white chocolate chips.
- White Chocolate Chips
- Sweetened Shredded Coconut
- Coconut Extract
Items Needed:
- 8×8 Pan
- Medium Microwave-Safe Mixing Bowl
- Rubber Spatula
- Parchment Paper – This is a must! (Do not use cooking spray in this recipe!)
- Measuring Spoons
- Measuring Cups
Step-By-Step Photo Guide (Full Printable Recipe Down Below!)
Microwave the chocolate chips on high for 2 minutes, pausing every 30 seconds to stir the chips, even if they haven’t melted yet.
Remove the lid and foil from the frosting and microwave on high for 1 minute. Add the coconut extract to the melted frosting and stir gently to combine. Pour the frosting mixture into the bowl of melted chocolate.
Add the shredded coconut. Stir vigorously until combined.
Pour the mixture into the prepared pan and place it in the fridge for 4 hours, or until the fudge is set.
Helpful Tips Plus How To Store Coconut Fudge
- Remove every piece of the foil from the frosting lid before microwaving. No need to ruin your microwave!
- The extract has to be added to the frosting and stirred. If it’s added directly to the chocolate, it will cause the chocolate to seize. Your fudge won’t technically be ruined, but it sure won’t look pretty.
- If you are head over heels for coconut, you can add more of the shredded coconut or extract to the recipe. Please note that the more coconut you add, the drier the fudge will become. So, I wouldn’t go over a cup total.
- This fudge is best stored in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months. When serving from either one, you’ll want to let the fudge warm up a bit so it’s not too hard to bite.
- Do not use cooking spray at any point in the recipe. It does not work. Make sure you use parchment paper.
You’ll Also Love These Recipes!
- Easy Vanilla Fudge Recipe – Only Two Ingredients
- Homemade Hot Fudge Sauce
- Peanut Butter Cup Fudge
- Red, White & Blue Fudge
- Best Love Bug Oreo Cookies
Coconut Fudge
This 4-ingredient coconut fudge is incredibly easy to make and always turns out rich, smooth, and full of flavor. Perfect for beginners, holidays, and gift-giving!
Ingredients
- 1 16-Ounce Can White Frosting
- 10 Ounces White Chocolate Chips
- ½ Cup Sweetened Shredded Coconut
- ½ Teaspoon Coconut Extract
Items Needed:
- 8x8 Pan
- Medium Microwave-Safe Mixing Bowl
- Rubber Spatula
- Parchment Paper
- Measuring Spoons
- Measuring Cups
Instructions
- Line an 8x8 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.
- Once the chocolate chips are smooth when stirred, set aside. Remove the lid and foil from the frosting, then microwave on high for 1 minute—no need to pause and stir this time.
- Place the coconut extract in the melted frosting and stir gently.
- Pour the frosting mixture into the melted chocolate and add the shredded coconut. Stir vigorously until combined.
- Pour the mixture into the prepared pan and place it in the fridge for 4 hours, or until the fudge is set.
- Slice into 1-inch pieces, or cut to the desired size. Serve and enjoy!
Notes
- Remove all of the foil from the frosting lid before microwaving. You don't want to ruin your microwave.
- The extract has to be added to the frosting and stirred. If it’s added directly to the chocolate, it will cause the chocolate to seize. Your fudge won’t technically be ruined, but it sure won’t look pretty.
- If you are head over heels for coconut, you can add more of the shredded coconut or extract to the recipe. Just note that the more coconut you add, the drier the fudge will be. So, I wouldn’t go over a cup total.
- This fudge is best stored in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months. When serving from either one, you’ll want to let the fudge warm up a bit so it’s not hard to bite.
- Do not use cooking spray at any point in the recipe. You need to use the parchment paper.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 220Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 5gCholesterol 4mgSodium 76mgCarbohydrates 30gFiber 1gSugar 28gProtein 1g
