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You will love the smooth, rich taste of this creamy chocolate coconut fudge! Not grainy at all. Just pure, decadent chocolate fudge with a hint of coconut.
Featured with this recipe
This coconut fudge is super rich and perfectly dense and creamy. Plus, it is SO easy to make! You can whip up a batch of this in no time at all. The chocolate, coconut, and coconut oil are all O Organics® brands, meaning they are all certified USDA Organic. It is also naturally gluten-free! Definitely a winner all around!
Make your holiday fudge even better this year by using O Organics® brands. Same great flavor with fewer preservatives and is healthier for you. You will love the flavor and texture of this coconut fudge recipe. This is the perfect treat to share with friends and family too!
Fudge Ingredients
Fudge is one of the easiest treats to make. There is no baking involved (with exception of toasting the coconut), and all you need are a few simple ingredients. Watch how these ingredients work together to create an unforgettable chocolate coconut fudge!
- Chocolate chips – Use a higher quality milk chocolate, dark, or semi-sweet chocolate. This will help enhance the flavor of this fudge. I used the O Organics® brands chocolate and it was amazing!
- Coconut oil – Silky smooth texture without all the fat from butter.
- Sweetened condensed milk – Makes it sweet and creamy!
- Coconut and vanilla extract – Yes, both extracts create the perfect blend for making this delicious fudge.
- Toasted coconut – The best part! Slowly stir a cup of coconut in a frying pan over medium heat to get that golden brown coconut look. It takes about three to four minutes to make coconut flakes.
O Organics
We used O Organics® in this creamy chocolate coconut fudge recipe because frankly, you don’t want to mess around when it comes to fudge. If you want the best fudge, you have got to use the best ingredients!
I buy my O Organics at my local Albertsons stores, but if you don’t have an Albertsons close by, you can find them at Acme Markets, Safeway, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United Express, United and Carrs/Safeway.
The Chocolate
You are going to love the O Organics Chocolate Chips and Dark Chocolate Chunks in this recipe. Both are a cut above your average chocolate, but in my opinion, the darker, the better– so I especially love the dark chocolate chunks. Next time, I will probably use two packages of dark chocolate chunks instead of just one.
I like how the dark chocolate balances out the sweetness of the sweetened condensed milk and the coconut. If you like it sweeter, use one package of each (like in the recipe), or use two packages of semi-sweet chocolate chips.
“This recipe is totally dangerous…in the best possible way! I could eat myself sick with it, but luckily I’ve not done that…yet! 🙂”
-Renee
Frequently Asked Questions
Your saucepan needs to be on the bigger side. This gives your ingredients space to move and blend together. Using the right ingredients helps! And make sure to keep stirring, but also let it cook on its own without overheating.
Unfortunately you cannot use evaporated milk in fudge. It does not have the same rich and creamy consistency.
Make sure that your fudge does not have a lot of big crystals. When it is time to let the fudge cool, do not stir. This will help avoid those seed crystals. Stirring would help the crystals form by “finding” them.
This is when you can use a little bit of evaporated milk. Boil your fudge using a little bit of evaporated milk until your candy thermometer reaches the correct temperature without burning.
How to Store Easy Coconut Fudge
We usually wrap it in plastic wrap (in a couple of large pieces), and then also place it in a large airtight container. If you are layering the pieces, you can use parchment paper to separate the layers. We usually do not refrigerate it as that seems to harden it up too much. Leaving it at room temperature is best! Slice the pieces before serving and it will taste fresher.
*This post has been sponsored by Albertsons, but recipe creations, ideas, and opinions are our own*
More Delicious Fudge Recipes
Can’t get enough fudge in your life? We hear ya. Try some of these other delicious fudge variations:
Creamy Chocolate Coconut Fudge
Creamy Chocolate Coconut Fudge
Video
Equipment
- 8 X 8 inch Pan
Ingredients
- 1 10 ounce bag Semisweet Chocolate Chips O Organics® 51% Cocoa
- 1 10 ounce bag Dark Chocolate Chunks O Organics® 72% Cocoa
- 2 teaspoons Coconut Oil O Organics®
- 1 can sweetened condensed milk 14 oz
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1 cup Shredded Coconut O Organics®
Instructions
- Line an 8×8 or 11×7 glass baking dish with wax paper or foil and spray with baking spray. Set aside. (TIP: Make the wax paper extra long so the paper goes up and over the sides of the baking dish, that way you can just pull it out of the pan when the fudge sets)
- Combine semisweet chocolate chips, dark chocolate chunks, and coconut oil in a double boiler (or medium-sized saucepan over low heat).
- Stir constantly until the chocolate is smooth and just melted. Be careful not to scorch the chocolate. You want to melt it low and slow.
- When the chocolate is melted, remove it from the heat and stir in the sweetened condensed milk, coconut extract, and vanilla extract.
- Pour the chocolate mixture into the prepared baking dish. Set aside.
- Heat oven to 325 degrees.
- Spread coconut out evenly on a baking sheet and bake for about 5-10 minutes or until golden brown (you may want to stir it after a few minutes to get even coloring).
- Watch the coconut closely– it will brown quickly!
- Remove the toasted coconut from the oven and sprinkle evenly on top of the fudge (the fudge should still be warm).
- Cover with plastic wrap and refrigerate until set. Cut into 36 squares.
This recipe is totally dangerous…in the best possible way! I could eat myself sick with it, but luckily I’ve not done that…yet! 🙂
These are so creamy! Loved all the flavors, always looking or more coconut recipes! Saving to make again soon
Looks great what do you store your fudge in and for how long.
We make pounds and pounds for Christmas and really haven’t found a go way to store it.
Thanks.
We usually wrap it in plastic wrap (in a couple large pieces), and then also place it in a large airtight container. We usually do not refrigerate as that seems to harden it up too much. Cut up the pieces before serving and it will taste more fresh. Hope this helps!