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Simple Toasted Coconut Fudge Recipe

You’ll absolutely love this Toasted Coconut Fudge. The chocolate is so smooth, silky and rich. Put them together and it’s downright irresistible. PS- This fudge is wicked easy to make, bonus!

A stack of toasted coconut fudge

photos updated March 2020

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I have three words for you: toasted coconut fudge. YES. Chocolate and coconut is one of my all-time favorite flavor combinations. It’s definitely an oldie but goodie. And yes, I was one of those kids who picked the coconut chocolates out of the box before anyone else could. #sorrynotsorry

Another favorite? Fudge. I’ve got a lot of fond memories that revolve around the tasty chocolate treat and I’m sure some psychiatrists would have a field day with that. But for me, fudge evokes memories of holidays in my childhood and those holidays were always spent with family.

Growing up, my favorite holiday was Thanksgiving. We would drive 6 hours to my aunts house in Pennsylvania on Thanksgiving Eve where we would stay through the weekend. It was a childhood dream, all my cousins, grandparents and several aunts and uncles under one roof. So.much.fun. And we would always bring fudge for my uncle. So that’s the back story (kind of, more on that at a later time) and now on to the fudge!

This toasted coconut fudge is ahh-mazing. As I said earlier, classic flavor combination. But I’ve jazzed it up a bit by toasting the coconut, which really brings out the coconut flavor without being overpowering. The chocolate is so smooth, silky and rich. Put them together and it’s downright irresistible.

PS this fudge is wicked easy to make, bonus!

Simple Toasted Coconut Fudge made with just 5 ingredients! This stove-top fudge is made with sweetened condensed milk and doesn’t require a candy thermometer. It’s so easy to make and tastes amazing! It’s the perfect no-bake dessert recipe for coconut lovers. This fudge recipe is naturally gluten free and celiac safe. No-bake desserts from @whattheforkfoodblog.com - visit whattheforkfoodblog.com for more gluten free dessert recipes.

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Key Ingredients for Toasted Coconut Fudge

Coconut – you can use plain, unsweetened shredded coconut or shredded sweetened coconut. Your choice!

Chocolate – I use a combination of milk chocolate and semi-sweet chocolate. If you prefer, you can use 3 cups of your favorite chocolate chips.

Sweetened Condensed Milk – this is the ingredient that makes the fudge, fudge. Sweetened condensed milk is the shortcut that makes this fudge so easy. Instead of cooking down sugar and evaporated milk like you’d do for old fashioned fudge, canned sweetened condensed milk already does that. Easy, peasy! 


Equipment Needed to Make Fudge Without a Candy Thermometer

  • 8-Inch Square Baking Pan
  • Aluminum Foil or Parchment Paper
  • Medium-Sized Pot
  • Wood Spoon or Silicone Spoon
  • Silicone Spatula

Toasted Coconut Fudge


How to Make Toasted Coconut Fudge

Step 1. Line an 8×8 square dish with aluminum foil and spray VERY lightly with non-stick spray.

Step 2. Add coconut to a cold, dry (meaning do not add oil, butter or cooking spray) frying pan and heat over medium low heat. Stir frequently until the coconut is golden brown, about 5-10 minutes. Transfer coconut to a bowl and set aside and remove 1 tbsp for topping the fudge.

Step 3. Add chocolate chips and sweetened condensed milk to a medium sized pot. Heat over medium heat and stir frequently until the chocolate is completely melted. Remove from heat.

Step 4. Stir in coconut (except for 1 tbsp.) and the vanilla extract.

Step 5. Transfer fudge to the prepared dish and smooth out the top with a spatula.

Step 6. Top fudge with the remaining 1 tbsp. toasted coconut. Use your hand to lightly press the coconut onto the fudge so it will set.

Step 7. Refrigerate at least 2 hours, un-covered, before cutting.

 

Toasted Coconut Fudge process photos


Tips for Making Homemade Fudge

  • If you want to save yourself a pan, toast the coconut in the pot you’ll use to make the fudge. It might take a little longer and make sure you cool the pan completely before using again so your chocolate will melt evenly.
  •  

Other Homemade Fudge Recipes To Try

Simple Toasted Coconut Fudge made with just 5 ingredients! This stove-top fudge is made with sweetened condensed milk and doesn’t require a candy thermometer. It’s so easy to make and tastes amazing! It’s the perfect no-bake dessert recipe for coconut lovers. This fudge recipe is naturally gluten free and celiac safe. No-bake desserts from @whattheforkfoodblog.com - visit whattheforkfoodblog.com for more gluten free dessert recipes.


Be sure to follow me on Instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make!
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A stack of toasted coconut fudge

Toasted Coconut Fudge

Yield: 36 pieces of fudge
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

You'll absolutely love this Toasted Coconut Fudge. The chocolate is so smooth, silky and rich. Put them together and it’s downright irresistible. PS- This fudge is wicked easy to make, bonus!

Ingredients

  • 2 Cups milk chocolate chips
  • 1 Cup semi-sweet chocolate chips
  • 1 14 oz. can sweetened condensed milk
  • 2 tsp. vanilla extract
  • 1/2 Cup unsweetened shredded coconut, divided

Instructions

  1. Line an 8x8 square dish with aluminum foil and spray VERY lightly with non-stick spray.
  2. Add coconut to a cold, dry (meaning do not add oil, butter or cooking spray) frying pan and heat over medium low heat. Stir frequently until the coconut is golden brown, about 5-10 minutes. Transfer coconut to a bowl and set aside and remove 1 tbsp for topping the fudge.
  3. Add chocolate chips and sweetened condensed milk to a medium sized pot. Heat over medium heat and stir frequently until the chocolate is completely melted. Remove from heat.
  4. Stir in coconut (except for 1 tbsp.) and the vanilla extract.
  5. Transfer fudge to the prepared dish and smooth out the top with a spatula.
  6. Top fudge with the remaining 1 tbsp. toasted coconut. Use your hand to lightly press the coconut onto the fudge so it will set.
  7. Refrigerate at least 2 hours, un-covered, before cutting.
  8. Makes approx. 36 pieces.

Notes

  1. Be very careful and keep an eye on the coconut! Once it starts to warm it will toast very quickly!
  2. I like to cut my fudge into 36 small bite-sized pieces.
Nutrition Information:
Yield: 36 Serving Size: 1
Amount Per Serving:Calories: 129

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs. Calories based on 36 pieces of fudge.

Toasted Coconut Fudge from What the Fork Food Blog

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Heather

Tuesday 9th of December 2014

Okay, this fudge has to be delicious with all that toasted coconut! Adding to my to make list! Delicious!!

Sharon

Wednesday 10th of December 2014

It is SO good! If you love coconut you'll love this fudge, it's so addicting! The pictures don't do it justice.

Roxana | Roxana's Home Baking

Tuesday 15th of April 2014

Chocolate and coconut is one of my favorite combos as well and your fudge looks so good! LOVE love love that you toasted the coconut. Mmm, so flavorful! Thanks for sharing and for participating in this month chocolate party

What The Fork Food Blog

Tuesday 15th of April 2014

Thanks, Roxana! Can't wait to see what next month's chocolate party will be :)

Cheri St Pierre

Monday 14th of April 2014

I still remember those trips! AND our family seems to make some of the best fudge. I can't wait to try this. Easter is a good excuse. I am going to make a pan with some added toasted almonds too to give that a try!

What The Fork Food Blog

Tuesday 15th of April 2014

Toasted almonds sound so good! And I miss those trips, they were so much fun!

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