Piña Colada Fudge

If you love Piña Coladas, this Piña Colada Fudge is going to be your new obsession! It’s creamy, tropical, and has the perfect mix of sweet pineapple, coconut, and white chocolate. Every bite melts in your mouth and makes you feel like you’re on vacation.

No baking, no stress—just mix, chill, and enjoy!

Let’s get into it!

What You’ll Need

2 cups white chocolate chips
1 can (14 oz) sweetened condensed milk
2 tbsp unsalted butter (melted)
½ cup crushed pineapple (drained well)
½ cup shredded coconut (plus more for topping)
1 tsp coconut extract
1 tsp rum extract (optional, for that tropical kick)
¼ tsp salt
Optional topping: Toasted coconut, extra pineapple bits, or a drizzle of white chocolate

Pro Tips

Drain the pineapple well! Too much liquid can make the fudge too soft.
Toast the coconut. It adds an extra layer of flavor and a little crunch.
Let it set completely. Refrigerate for at least 2 hours before cutting for the perfect texture.
Line your pan with parchment paper. It makes lifting and cutting the fudge so much easier.
Want a boozy kick? Add 1 tbsp coconut rum instead of rum extract (just keep it away from the kids!).

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.
Extra pineapple flavor: Stir in ½ tsp pineapple extract for a fruitier punch.
Crunchy texture: Add chopped macadamia nuts for a little bite.
Sweeter version: Drizzle caramel or white chocolate on top before chilling.

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 the flavors.

Remove from heat and stir in coconut extract, rum extract (if using), and salt until fully combined.

A super close-up shot of coconut extract being poured into the creamy melted fudge mixture

3. Mix in pineapple and coconut.

Fold in drained crushed pineapple and shredded coconut, making sure they’re evenly distributed.

A super close-up shot of a spatula folding bright yellow crushed pineapple and shredded coconut into the fudge mixture.

4. 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 Piña Colada fudge

5. Add toppings (if using).

Sprinkle toasted coconut and extra pineapple bits on top for extra tropical flavor.

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

6. 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

7. Cut and serve.

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

A super close-up shot of Piña Colada Fudge squares stacked on parchment paper

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 Piña Colada Fudge is ready to enjoy! It’s creamy, tropical, and bursting with coconut and pineapple goodness. Try it out, take a pic, and let me know how it turned out. Happy snacking! 🍍🥥✨