By Karyl Laeving. Updated January 30, 2026. ⭐⭐⭐⭐⭐ from 214 votes
Ultra-Creamy. No-Bake. Pure Chocolate Bliss.
This 3 Ingredient Coconut Chocolate Fudge is everything a modern no-fuss dessert should be. Deep chocolate flavor, silky coconut richness, and a perfectly sliceable texture made with just three simple ingredients. No oven. No candy thermometer. No stress. Just glossy, melt-in-your-mouth fudge that tastes like it came from a boutique chocolate shop.
Whether you are prepping a last-minute dessert tray, craving a healthier sweet bite, or building Pinterest-worthy treats that actually work, this recipe delivers every single time.
Table of Contents
About This Recipe
What It Is
A no-bake chocolate fudge made from melted chocolate, full-fat coconut milk, and shredded coconut. It sets beautifully in the fridge and slices clean with a creamy center.
Why It Works
Coconut milk acts like cream in a classic ganache, melting chocolate smoothly and creating structure once chilled. The shredded coconut adds texture, balance, and subtle sweetness without overpowering the chocolate.
When to Make It
This is your go-to recipe for holidays, edible gifts, bake sales, or anytime you want an impressive dessert with minimal effort. It is also perfect for warm weather since the oven stays off.
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3 Ingredient Coconut Chocolate Fudge
- Total Time: 1 hour 15 minutes
- Yield: 16 squares 1x
Description
Ultra-creamy, no-bake coconut chocolate fudge made with just 3 ingredients. Rich, silky, and perfectly sliceable, this dairy-free treat sets up in the fridge with deep chocolate flavor and a mellow coconut finish.
Ingredients
1 1/2 cups (255 g) semi-sweet chocolate chips (use dairy-free if needed)
1/2 cup (120 ml) full-fat canned coconut milk, shaken well
1/2 cup (40 g) unsweetened shredded coconut
Instructions
1. Line an 8 x 8 inch (20 x 20 cm) pan with parchment paper, leaving overhang for easy lifting.
2. Add the chocolate chips to a heat-safe bowl.
3. Heat the coconut milk in a small saucepan over medium-low heat until steaming (hot but not boiling).
4. Pour the hot coconut milk over the chocolate and let sit for 2 minutes without stirring.
5. Stir slowly until the mixture is completely smooth, thick, and glossy.
6. Fold in the shredded coconut until evenly combined, then spread into the prepared pan and smooth the top.
7. Refrigerate for 1 to 2 hours until firm, then lift out and slice into 16 squares.
Notes
Use full-fat coconut milk only. Light coconut milk can prevent the fudge from setting.
For cleaner slices, warm your knife under hot water, wipe dry, then cut. Repeat as needed.
Store in an airtight container in the refrigerator for up to 7 days.
Freeze for up to 2 months. Thaw in the fridge before serving.
If your kitchen is warm, keep the fudge chilled until serving for the best texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 145
- Sugar: 11 g
- Sodium: 10 mg
- Fat: 10 g
- Saturated Fat: 8 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
Why You’ll Love It
- Only 3 real ingredients
- Naturally dairy-free and vegan
- No baking, no special tools
- Rich, creamy texture without butter
- Freezer-friendly and make-ahead ready
If you love simple treats like 3 Ingredient Peanut Butter Cups (Healthy & No Bake) or No-Bake Chocolate Protein Bars (5-Ingredient Snack) from Flavor & Recipes, this fudge belongs right next to them in your rotation.
Key Ingredients & Notes
Chocolate
Use good-quality chocolate chips or chopped chocolate bars. Semi-sweet delivers the best balance, but dark chocolate works beautifully if you prefer a more intense cocoa flavor. Dairy-free chocolate keeps the recipe vegan.
Full-Fat Coconut Milk
This is essential. Light coconut milk will not set properly. Use canned coconut milk and shake well before measuring. The natural fats create that lush, fudge-like texture.
According to Healthline, coconut milk contains medium-chain fats that help create creamy textures without dairy, making it ideal for plant-based desserts.
Unsweetened Shredded Coconut
Adds structure and gentle chew. Unsweetened coconut prevents the fudge from becoming cloying and keeps the chocolate flavor front and center.
Optional flavor boosters like vanilla or sea salt can be added later, but the base recipe stays strictly three ingredients.
How to Make 3 Ingredient Coconut Chocolate Fudge
Step 1: Prepare the Pan
Line an 8 x 8 inch (20 x 20 cm) pan with parchment paper, leaving overhang for easy removal.
Step 2: Heat the Coconut Milk
In a small saucepan, heat ½ cup (120 ml) full-fat coconut milk over medium-low heat until steaming. Do not boil. You want it hot enough to melt chocolate smoothly.
Step 3: Melt the Chocolate
Place 1½ cups (255 g) chocolate chips in a heat-safe bowl. Pour the hot coconut milk over the chocolate. Let it sit undisturbed for 2 minutes.
Step 4: Stir Until Glossy
Using a spatula, stir slowly from the center outward until completely smooth, thick, and shiny.
Step 5: Fold in Coconut
Gently fold in ½ cup (40 g) unsweetened shredded coconut until evenly distributed.
Step 6: Set the Fudge
Spread the mixture evenly into the prepared pan. Smooth the top. Refrigerate for 1 to 2 hours until firm.
Step 7: Slice and Serve
Lift the fudge out using parchment, slice into squares, and enjoy.
Pro Tips for Success
- Use full-fat coconut milk only. Fat equals structure.
- Let the hot coconut milk do the work. Do not microwave the chocolate directly.
- Stir gently to avoid air bubbles.
- Chill fully before slicing for clean edges.
- Use a warm knife wiped clean between cuts for bakery-style squares.
- Store chilled for best texture.
- If your kitchen is very warm, keep servings refrigerated until ready to serve.
Variations & Substitutions
- Extra Dark: Use 70 percent dark chocolate for bold intensity.
- Nutty: Fold in chopped almonds or pecans.
- Toasted Coconut: Lightly toast coconut before folding in for deeper flavor.
- Low Sugar: Use unsweetened baking chocolate with a natural sweetener like maple syrup added to the coconut milk.
- Protein Boost: Serve alongside Greek Yogurt Protein Cups (20g High Protein Snack) for a balanced treat.
For coconut handling tips, The Spruce Eats offers excellent guidance on choosing and storing coconut products.
Serving & Storage
Serving
Serve chilled or slightly softened. Perfect with coffee, tucked into lunchboxes, or arranged on dessert boards.
Refrigeration
Store in an airtight container in the refrigerator for up to 7 days.
Freezing
Freeze for up to 2 months. Thaw in the fridge overnight.
Reheating
Not recommended. This fudge is best enjoyed chilled or at cool room temperature.
FAQs
This 3 Ingredient Coconut Chocolate Fudge proves that simplicity can still be luxurious. It is the kind of recipe that saves busy days, impresses guests, and satisfies cravings without complicated steps or ingredients.
If you try it, leave a rating, drop a comment, and share your photos. I would love to see your fudge creations. Be sure to subscribe to the Flavor & Recipes newsletter for more easy, high-impact treats delivered straight to your inbox.
Final Thoughts
Can I use coconut cream instead of coconut milk?
Yes. Coconut cream works and creates an even richer fudge. Measure the same amount and warm gently.
Why didn’t my fudge set?
This usually happens if light coconut milk was used or the ratio was altered. Stick to full-fat coconut milk and accurate measurements.
Is this recipe vegan?
Yes, as long as your chocolate is dairy-free.
Can I make this without shredded coconut?
You can, but the texture will be softer and closer to a truffle slab. The coconut helps it hold structure.
Does it taste like coconut?
It has a mild coconut note that complements the chocolate without overpowering it.
