Coconut Fudge is a quick and easy recipe! Using the microwave, we melt and then mix the ingredients for smooth chocolate coconut fudge. Whilst it is a simple combination of ingredients each piece will melt in your mouth like you are taking a bite of coconut rough!
My Microwave Chocolate Fudge recipe teaches us how to make smooth fudge with the press of a few buttons.
From there my Mars Bar Fudge Malteser Fudge, Turkish Delight Fudge and Chocolate Orange Fudge allow us to get creative!
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🤍 Coconut fudge
Not only is this fudge quick and easy, using the microwave makes it fuss free and simple!With basic, easy to find ingredients and a reliable tried and true fudge making method, you can't go wrong.
I use milk chocolate for the recipe, but you can use white or dark to the equivalent if that is your preference. Whether you need a sweet treat for a pick me up, bake sale, picnic or Christmas gift giving idea, this fudge will tick all of your boxes.
Top Tip 1: No bake recipes tend to be easier to make in that they don't take as long and set in the fridge. Keep this in mind when you are short on time.
🥗 Ingredients
The ingredients needed to make the coconut fudge recipe are set out in the photo below. Please refer to the printable recipe card at the bottom of the post for exact measurements and detailed steps.
As you can see, the recipe calls for:
- Shredded coconut: this is the long thick pieces of coconut.
- Desiccated coconut: this is the short, thin pieces of coconut.
- Butter: I use unsalted butter. As you can see by the photo, I chop the butter into small cubes. This makes it really easy to mix and melt in with the other ingredients consistently. The butter often takes longer to melt than the chocolate, so keep stirring if there are any yellow butter blobs visible!
- Sweetened condensed milk: we use 1 standard tin of this (397grams). It is a sweet tasting milk with a thick consistency. It is different to evaporated milk. I regularly shop at a store that doesn't sell low fat sweetened condensed milk. As such, I always use the standard full fat available version.
- Milk chocolate: we need to use cooking chocolate when making fudge. You can use chocolate melts (as shown in photos), chocolate bits, pieces or a block of chocolate broken into pieces. It is important to measure the chocolate and use 500 grams or 16 ounces.
Top Tip 2: When creating this recipe, I played around with only using the standard desiccated coconut. Whilst you can do this, the texture of the fudge is enhanced by using both desiccated and shredded coconut (I recommend it!).
😉 Substitutions and Variations
A couple of things that you might like to do with this recipe to switch it up are:
- Chocolate: use white or dark chocolate instead of milk chocolate.
- Portion size: cut the fudge into larger portions.
- Something different: use Caramilk chocolate for a novel version of the recipe.
- Texture: add some toasted nut flakes to the top of the fudge to decorate.
- Toasted: toast some of the shredded coconut and use that to decorate.
👩🍳 How to Make Coconut Fudge
Here are the step by step instructions to make the recipe. We start by lining the tin, so grab the baking paper and some scissors 😉👍.
🍳 Instructions
- Line square cake tin with baking/parchment paper (photo 1)
- Combine butter, sweetened condensed milk and chocolate (photo 2)
- Microwave the ingredients for 2 mins (photo 3)
- Remove, stir and microwave for a further 1 mins (photo 4)
You can use a square or rectangular tin for your fudge. I am using a square cake tin (as you can see in the photos).
One thing to keep in mind is that a square tin allows you to cut the fudge into 4 pieces and those pieces into 9 pieces, so you have 36 pieces of fudge.
- Add desiccated coconut to wet fudge (photo 5)
- Stir to combine (photo 6)
- Add shredded coconut to wet fudge (photo 7)
- Stir to combine (photo 8)
The coconut starts to absorb moisture in the chocolate, so the reason I recommend adding one type of chocolate and then the next is that it will be easier to stir it.
- Stir till shredded coconut is mixed into fudge (Photo 9)
- Transfer wet fudge into lined slice tray (Photo 10)
- Decorate the top of the fudge with coconut (Photo 11)
- Place the fudge into the fridge to set (Photo 12)
As you can see from photos 7 and 9 above, we simply stir the coconut and chocolate fudge together until the coconut is consistently mixed in.
I recommend doing this in 2 steps, adding one type of coconut, then stirring to combine, followed by the other.
This is because we avoid adding too many dry ingredients to the wet fudge all at once, making stirring harder.
You can see from the photo above that the coconut is throughout the fudge so each bite tastes like biting into chocolate rough!
It is seriously delicious.
Every bite brings a lovely coconut flavour and texture as well as smooth melt in your mouth chocolate!
🍽 Serving Suggestions
Fudge can be eaten on its own or served with tea or coffee!
If taking to a bake sale, ensure the fudge stays in the fridge so that it doesn't melt.
👍 How to Guide
How to Store
Use an air tight container to store the fridge.
It will last 7 days.
How to Freeze
To freeze the fudge, place in an air tight container.
It will last up to 3 months.
How to Reheat
This is a no bake recipe!
There is reheating necessary.
🛎 Tasty Tips
The most helpful things that I can share with you so that you succeed with the recipe are:
- Slice tin: line the tin with paper, enough to pull the fudge up and out of the tin.
- Cooking oil: when laying paper into the tin, use a small spray of cooking oil. This will ensure that the paper sticks in place.
- Technique: add 1 type of the coconut and stir, followed by the other type of coconut.
- Set: use the fridge to set the fudge. This is especially important in warm climates.
- Love baking with chocolate? Then you might like the Cornflake Crack, Salada Christmas Crack, or White Chocolate Crack.
- More fudge? Try the Cherry Ripe Fudge, Snickers Fudge. Toblerone Fudge or Mint Aero Fudge.
- Or simply love baking? Then try the Mini Shortbread Cookies, Macadamia Nut Shortbread or the Cheese Shortbread recipe.
🤓 coconut fUdge FAQ's
Find a recipe that works for you, is not complicated and use that recipe to create more flavours. If you don't have time to melt chocolate on the stove, use the microwave instead!
Butter is added with sweetened condensed milk and chocolate to create a softer form of chocolate, that would not be possibly simply from melting the chocolate.
Good fudge is such either because it is soft and rich, has additions such as candy or your favourite chocolate bars or flavoured in way to create delight.
Fudge should be soft and not too hard.
I recommend refrigerating fudge after making it to help it set.
In warmer climates it is also better to keep the fudge in the fridge to ensure that it doesn't melt.
The trick to making fudge smooth on top is to flip it over when removing it from the tin. This means that the top layer is actually the base of the fudge, which was flat against the smooth surface.
😍 More Easy Chocolate Recipes
If you love chocolate and fudge then you might like to try the following recipes or check out all of my fudge recipes on the blog!
- Microwave Marshmallow Fudge
- White Chocolate Crackles
- Coco Pop Crackles
- Chocolate Caramel Slice
- Marshmallow Chocolates
- Malteser Rocky Road
- Coffee Slice (also no bake!)
- Oreo Blondies
- Baileys Cheesecake Balls
- Lemon Cheesecake Bliss Balls
At the end of the day, there is nothing better than getting your fudge on!
Adrianne
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📖 Recipe
Coconut Fudge
Equipment
- Square cake tin
- Baking paper/Parchment paper
- Large heat proof jug
- Flat spoon
Ingredients
- 400 grams/14 oz milk chocolate Note 1
- 397 grams/14 oz sweetened condensed milk Note 2
- 50 grams butter Note 3
- ¾ cup desiccated coconut reserve 1 tbs for decorating, Note 4
- ¾ cup shredded coconut reserve 1 tbs for decorating, Note 5
Instructions
- Slice tin: line a square tin (24cm x 5cm, 9" x 2") with baking/parchment paper, leaving a 1-2cm overhang on all 4 sides (Note 6).
- Reserve coconut: set aside 1 tbs of both types of coconut for decorating.
- Combine: add milk chocolate, sweetened condensed milk and butter to a large heatproof jug.
- Microwave: the ingredients on high for 2 mins. Remove jug, place on heatproof surface and stir. Return jug to microwave and heat on high for a further 1 minute. Remove jug from microwave, place on heatproof surface and stir till consistently combined (Note 7)
- Coconut: add the desiccated coconut to the wet fudge and stir till it is covered by the chocolate. Next add the shredded coconut to wet fudge and stir till it is also consistently covered by the chocolate.
- Fudge into tin: use a large flat spoon to transfer wet coconut fudge to lined tin, spread into all corners and then sprinkle remaining coconut over the top. Pick tin up by the sides and tap gently down onto the bench 2-3 times to ensure there is no bubbles and the fudge is in one flat layer. Place fudge into the fridge to set for a minimum of 1 hour.
- Slice: remove fudge from fridge, set on bench for approx 1 min, then use the baking paper overhang to lift the fudge up and out of the tin. Use a knife and cutting board to slice the fudge into to cut into 36 even pieces.
- Store: in an airtight sealed container, it will last 7 days.
Video
Notes
- Note 1 Chocolate: you can use chocolate melts, chocolate bits or a block of cooking chocolate broken into pieces. Ensure you measure it using kitchen scales or purchase exact quantity ie 400 grams or 14 oz.
- Note 2 Sweetened condensed milk: this is 1 standard tin of sweetened condensed milk. I use a spoon to scrape out as much as I can when adding it to the chocolate mix as it is quite thick and tends to 'stick' to the inside of the tin.
- Note 3 Butter: after you have weighed the butter to ensure the correct amount, use a knife and chopping board to cut it into small cubes. It will melt and mix easier this way (see photo in step by step instructions)
- Note 4 Coconut: this is the most common form of coconut sold. It is short and uniform. It will be in the baking aisle with the flours, nuts, dried fruit etc.
- Note 5 Shredded coconut: this is a less common but still readily available form of coconut. It is long bits that are jagged and thick.
- Note 6 Baking paper: the overhang is so that when the fudge is set, you have something to 'grab' hold of and pull up towards you, lifting the set block of fudge out of the tin.
- Note 7 Consistency: when stirring the fudge in the final period, ensure that the butter is fully melted and mixed in consistently with the other ingredients. If there are any globs of unmelted butter, keep stirring as the heat from the chocolate will further melt them with a couple more stirs.
- Note 8 Portioning: I cut the fudge in half, then half again to create 4 even squares. This allows me to then cut those 4 squares into 9 even pieces, resulting in 36 2 bite size pieces of fudge!
Nutrition
Recipe published April 2022. Updated in November 2026 with video added. Due to shrinkflation I now use 400 grams (2 x 200 gram blocks) or 14 oz of chocolate. I used to use 500 grams as the chocolate packets were larger 4 years ago. Due to the modified chocolate amount I have reduced the coconut (of each type) from 1 cup to ¾ cup. The only fudge recipe on the site that this modification of chocolate doesn't work for is the Rum And Raisin Fudge, due to the liquid/chocolate ratio.
Tina says
I saw a white version of coconut fudge and tried it but it wasn't that good. Saw your recipe, made it and it blew my mind.
Adrianne says
Thanks Tina!! I really enjoyed seeing your comment and hearing about other recipes. So glad you like my recipe, thanks!
Belinda says
Tried this on the weekend. It was delicious. Thanks!