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Five-Minute Coconut Fudge

Devilishly dark and creamy, this fudge beats the chips out of the cloying original “Fantasy Fudge” made from the tooth-aching combination of sweetened condensed milk and marshmallow crème. This fudge has an intense chocolate flavor accented with a luscious tropical flair which ensures that even the smallest squares will satisfy your cravings. Dangerously quick and easy to whip up, it redefines the concept of instant gratification.
Course Dessert
Cuisine American
Keyword vegan fudge
Prep Time 5 minutes
Chill Time 30 minutes
Yield 32 small squares
Author Hannah Kaminsky

Ingredients

  • 2 cups (12 ounces) semi-sweet chocolate chips
  • 2 tablespoons vegan butter or coconut oil
  • ½ cup full-fat coconut milk
  • 2 cups confectioner's sugar
  • ½ cup Dutch process cocoa powder
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup unsweetened coconut chips or flakes toasted

Instructions

  1. Line an 8 x 8-inch square baking pan with aluminum foil and lightly grease.
  2. In a large, microwave-safe bowl, combine the chocolate chips, butter or coconut oil, and coconut milk. Heat for 1 minute on full power and stir thoroughly until completely smooth. If a few stubborn chips refuse to melt, continue to heat and stir at intervals of 20 seconds, as needed.
  3. Sift together the confectioner’s sugar and cocoa powder, breaking up any clumps, before adding both to the bowl of liquid chocolate goodness. Next, add the vanilla and salt, stirring vigorously until thick, silky, and uniform.
  4. Pour the mixture into your prepared pan. Smooth out the top and sprinkle coconut evenly over the entire exposed surface. Press the coconut gently into the fudge with the palm of your hand to make sure that it adheres. Chill for at least 30 minutes, or until fully set, before cutting into squares.

Recipe Notes

Never get bored with the same of fudge again! Over the years, I’ve made it a hundred different ways, always with resounding raves. Here are just a few of my favorite variations:

Tropical Fudge: Add ½ cup of diced dried pineapple and 1 teaspoon of orange zest right before incorporating the vanilla.

Pecan Pie Fudge: Add 1 teaspoon of ground cinnamon along with the vanilla extract. Omit the coconut topping, and instead press 1 cup of toasted pecans into the top.

Peppermint Crunch Fudge: Add 1 teaspoon of peppermint extract with the vanilla and stir in 4 crushed candy canes. Omit the coconut topping and sprinkle with 5 additional crushed candy canes instead.

Reprinted with permission from Sweet Vegan Treats Vegan © 2019 by Hannah Kaminsky, Skyhorse Publishing. Photo by Hannah Kaminsky.