Coconut Fudge

If you love creamy, melt-in-your-mouth fudge with a rich coconut flavor, this Coconut Fudge is for you! It’s smooth, sweet, and packed with shredded coconut for the perfect bite. Plus, it’s ridiculously easy—just melt, mix, and chill.

No baking, no stress, just delicious coconut goodness!

Let’s get started.

What You’ll Need

2 cups white chocolate chips
1 can (14 oz) sweetened condensed milk
2 tbsp unsalted butter (melted)
1 cup shredded coconut (plus more for topping)
1 tsp coconut extract
¼ tsp salt
Optional topping: Toasted coconut flakes or a drizzle of melted white chocolate

Pro Tips

Toast the coconut! It adds extra crunch and a deeper coconut flavor.
Melt the chocolate slowly. White chocolate burns fast—keep the heat low and stir constantly.
Let it set completely. Refrigerate for at least 2 hours before cutting for perfect squares.
Use parchment paper. It makes lifting and cutting the fudge so much easier.
Mix in extras! Add chopped macadamia nuts or dark chocolate chips for a fun twist.

Tools You’ll Need

Medium saucepan
Spatula
8×8-inch baking dish
Parchment paper
Knife for cutting

Substitutions & Variations

Dairy-free option: Use dairy-free white chocolate and coconut condensed milk.
Sweeter version: Drizzle caramel or dark chocolate on top before chilling.
Extra coconut flavor: Add ½ tsp rum extract for a tropical touch.
Crunchy version: Mix in crushed graham crackers or chopped almonds.

Instructions

1. Melt the chocolate.

In a saucepan over low heat, melt white chocolate chips, sweetened condensed milk, and butter, stirring constantly until smooth.

A super close-up shot of a spatula stirring melted white chocolate, sweetened condensed milk, and butter

2. Add coconut and flavoring.

Remove from heat and stir in coconut extract, shredded coconut, and salt until fully combined.

A super close-up shot of shredded coconut being sprinkled into the creamy fudge mixture

3. Pour into the pan.

Line an 8×8-inch baking dish with parchment paper, then spread the fudge evenly.

A super close-up shot of a spatula spreading thick coconut fudge into a parchment-lined baking dish

4. Add toppings (if using).

Sprinkle extra shredded coconut or toasted coconut flakes on top for extra flavor.

A super close-up shot of shredded coconut being sprinkled over the smooth fudge

5. Chill and set.

Refrigerate for at least 2 hours or until firm.

A super close-up shot of a baking dish covered with plastic wrap, resting in the fridge

6. Cut and serve.

Once set, lift the fudge out using the parchment paper, cut into squares, and enjoy!

A super close-up shot of Coconut Fudge squares stacked on parchment paper, the edges clean and smooth

Leftovers & Storage

Store in an airtight container in the fridge for up to 1 week.
Want to keep it longer? Freeze the fudge for up to 3 months and thaw before serving.

Wrap-Up

And that’s it—your Coconut Fudge is ready to enjoy! It’s sweet, creamy, and packed with coconut flavor in every bite. Try it out, take a pic, and let me know how it turned out. Happy snacking! 🥥✨