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