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Easy Coconut Fudge (No-Bake Recipe)

By: Author Kimberly

Posted on

Categories Candies

This coconut fudge recipe is so easy to make in less than 5 minutes! The white fudge with chewy coconut is a unique version of classic holiday fudge recipes that will impress friends and family.

If you live in a tropical climate or love to celebrate in the Mele Kalikimaka way, then this coconut fudge is for you!

A stack of creamy white squares with shredded coconut on top, arranged on a plate.

Coconut Fudge Recipe

Prep Time: 10 Minutes
Cook Time: 3 Minutes
Chill Time: 4 Hours
Yields: About 16 1-Inch Pieces

Ingredients

  • One 16 Ounce Can White Frosting
  • 10 Ounces White Chocolate Chips (also known as white baking chips; I prefer Nestle brand in this recipe)
  • 1/2 Cup Sweetened Shredded Coconut (plus additional for topping, if desired)
  • 1/2 Teaspoon Coconut Extract
Ingredients for a delectable coconut fudge recipe: white frosting, coconut extract, shredded coconut, a 1/2 tsp measuring spoon, and a package of white chocolate chips on the countertop.

Directions

Line an 8×8 pan with parchment paper. Do not use non-stick spray on the parchment paper. Set aside.

Place the white chocolate chips in a microwave-safe bowl and microwave on high for 30 seconds, then stir. Continue to heat and stir for a total of 2 minutes, pausing every 30 seconds to stir so the chips won’t burn.

Remove the foil lid from the top of the frosting can. Make sure ALL pieces of foil are removed or else it will damage your microwave. Place the frosting container (without the lid on) in the microwave and heat on high for 1 minute. You do not need to stir every 30 seconds.

Add the coconut extract into the frosting and stir together.

Pour the frosting into the white chocolate and then add the shredded coconut. Stir together until combined.

A hand pours a thick, creamy liquid from a white container into a bowl.
A bowl of shredded coconut in creamy liquid is placed on a marble surface, accompanied by a teaspoon and a cloth on the side.

Pour the mixture into the baking pan.

Square baking pan lined with parchment paper filled with white batter. Nearby are a striped cloth, coconut flakes in a bowl, and a measuring spoon.

Optional: If desired, you could add more coconut to the top, especially toasted coconut. Do this before refrigerating.

Put in the refrigerator for 4 hours or until set. 

Using a sharp knife, slice the fudge into 1-inch pieces.

Helpful Tips

  • Store fudge in a sealed container in the fridge for up to two weeks or in a cool, dry spot for up to 1 week.
  • You can freeze fudge in a sealed container for up to 3 months.
  • If your fudge is too hard after mixing ingredients together, there was too much chocolate. If it is a gummy texture or very soft, there was not enough chocolate.
  • The extract has to be added to the frosting and stirred. If it’s added directly to the chocolate, it will make it seize. Your fudge won’t technically be ruined, but it won’t look pretty.
  • Vanilla frosting is not recommended because it will compete with the coconut flavor, and it also won’t be as white in color.
  • If you absolutely love coconut, you can add more of the shredded coconut or extract to the recipe, however the more coconut you add, the dryer it will make the fudge. Don’t use more than a cup in total. 
  • To flatten the top of the fudge and make it smooth, tap the pan on the counter to make the mixture settle evenly.