Easy Coconut Fudge Recipe

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This creamy coconut fudge takes just 4 ingredients and 3 minutes to make!

Prep Time10

Cook Time3

Resting Time4

Total Time4 13

Course: Desserts

Cuisine: American

Servings:

Calories: 241kcal

Start by lining an 8x8 pan with parchment paper. Don't use cooking spray as it won't work properly with this fudge mixture.
Place the white chocolate chips in a medium microwave-safe bowl and microwave on high for 2 minutes, pausing every 30 seconds to stir even if they haven't melted yet. This prevents overcooking and ensures smooth melting.
10 Ounces White Chocolate Chips
Once the chocolate is completely smooth, remove the lid and foil from the frosting container and microwave the frosting on high for 1 minute. Add the coconut extract to the warm frosting and stir gently to combine.
1 16- Ounce Can White Frosting, ½ Teaspoon Coconut Extract
Pour the frosting mixture into the melted white chocolate, add the sweetened shredded coconut, and stir vigorously until everything is well combined. The mixture should be smooth and creamy.
½ Cup Sweetened Shredded Coconut
Spread the fudge mixture into your prepared pan and chill in the refrigerator for 4 hours or until completely set. Cut into 1-inch squares and serve at room temperature for the best texture.

Remove all foil pieces from the frosting lid - Double-check that no small foil pieces fall into your frosting before microwaving to avoid damaging your microwave.
Add extract to frosting, not chocolate - Always stir the coconut extract into the frosting first. Adding it directly to melted chocolate will cause it to seize and ruin the smooth texture.
Don't skip the parchment paper - Cooking spray won't work for this recipe. Parchment paper is essential for easy removal from the pan.
Let it warm up before serving - If storing in the freezer, allow the fudge to come to room temperature for easier cutting and better flavor.