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Coconut Fudge

36 pieces
Easy
55 minutes
Experience the perfect fusion of flavours with our Double Chocolate & Coconut Fudge! This dessert is sure to impress all chocolate and coconut lovers.
These bite-size pieces combine luscious coconut with a blend of dark and white chocolate, lovely decorated with charming chocolate hearts.
Recipe Ingredients
How to Prepare
Tips
Pack the fudge in between squares of baking parchment in a box to give as a present.
Tips
This recipe works just as well using Dr. Oetker Milk Chocolate.
Tips
Follow our handy guide to learn How to Melt Chocolate!
Tips
To decorate your dessert why not use our lovely Dr. Oetker Chocolate Hearts.
Tips
Loved this dessert? Check our Terrific Traybakes recipes. From our Biscoff Brownie to Gluten Free Brownies recipes.
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Recipe Ingredients

Double Chocolate & Coconut Fudge
150 gDr. Oetker 72% Extra Dark Chocolate
250 mlCondensed Milk (9 oz of Sweetened Condensed Milk)
150 gDesiccated Coconut (5oz of Unsweetened desiccated coconut)
150 gDr. Oetker 26% White Chocolate
5 mlDr. Oetker Madagascan Vanilla Extract (1tsp)
To decorate
Dr. Oetker Chocolate Hearts

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Picture - Dr. Oetker Madagascan Vanilla Extract (1tsp)
Picture - Dr. Oetker Chocolate Hearts
1

Line a straight-sided 18cm (7inch) square cake tin with a double layer of cling film, letting it overlap the sides. Break the Extra Dark Chocolate into pieces and place in a large heatproof bowl. Pour over half the condensed milk and stand over a bowl of barely simmering water. Allow to melt, stirring occasionally – the mixture will get quite thick but make sure the chocolate melts completely. Remove from the heat and stir in half the coconut to make a very thick mixture.

2

Spoon the mixture into the tin and press down evenly with the back of a spoon to cover the bottom. Leave aside – the mixture will become firmer as it cools.

3

Meanwhile, melt the White Chocolate with the remaining condensed milk as above. Stir in the remaining coconut and Vanilla Extract, then spoon on top of the Extra Dark Chocolate layer and press down evenly. Allow to cool completely, then chill for 1 hour.

4

To decorate, carefully remove the fudge from the tin using the cling film to help you. Discard the cling film and place the fudge on a board. Cut into 36 squares and stick a Chocolate Heart on to each square using a little water. Your coconut fudge is now ready to serve and enjoy!

Tips