• Sarah Rainey

Coconut fudge


If you love fudge, but you can't/won't/don't eat dairy, this recipe is going to make you very happy. As long as you like coconut. Because it's very coconutty indeed.

My three ingredient coconut fudge is made with coconut cream (like a thickened version of the coconut milk you use in curries - and usually stocked right next to it in supermarkets), desiccated coconut and dark chocolate. Try to use the highest quality chocolate you can find, as this stops it from being too sweet but makes it taste deliciously indulgent... and the higher the cocoa content, the less likely it is to contain artificial sweeteners or dairy produce.

Dairy-free bakers, I'd love to hear your thoughts on this yummy treat...

Makes around 25 pieces

Ingredients:

125ml coconut cream

190g dark chocolate

40g desiccated coconut

You'll also need a tin, around 20cm x 20cm, lined with foil (if you don't have one this small, use folded foil to create the right dimensions)

Method:

Prepare the tin, pressing foil into the sides and corners as tightly as possible, so you get a nice neat edge.

Heat the coconut cream in a pan, over a medium heat, for around 5 minutes. While it heats, roughly chop the chocolate.

Take the pan off the heat and mix in 140g of the chopped chocolate, stirring vigorously until it has melted and the mixture is thick and smooth. Stir in the coconut, holding back a spoonful for decoration.

Pour the fudge mixture into the tin. Use a palette knife to smooth over the top, and put it in the freezer for an hour - or until it is hard and peels off the tin foil easily.

Just before you take it out, melt the remaining chocolate (either in a Pyrex bowl over a pan of boiling water or in 20-second bursts in the microwave). Set it aside to cool.

Use the palette knife to spread the melted chocolate over the hardened fudge, working quickly as it will set as soon as it comes in contact with the fudge. Sprinkle over the remaining coconut and return the fudge to the freezer for another hour to set.

If you want it chewy but not melted into a mush, it's best kept in the fridge - especially in summer. Or you could just scoff it all in one go...

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Content © Sarah Rainey

Photos © Clare Winfield, Alex Luck & Al Richardson

Styling © Emma Lahaye, Octavia Squire, Laurie Perry & Sarah Rainey

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