White Chocolate Coconut Fudge Recipe

If you are on the lookout for a delightful treat that combines creamy sweetness with a tropical twist, this White Chocolate Coconut Fudge Recipe is your new best friend in the kitchen. It’s a luscious, melt-in-your-mouth confection that brings together the smooth richness of white chocolate with the chewy texture and nutty flavor of toasted coconut. Whether you’re gifting it to someone special or indulging yourself, this fudge delivers a perfect balance of flavors and textures that will keep you reaching for more. Trust me, once you try this White Chocolate Coconut Fudge Recipe, it will become a cherished staple for every festive season and cozy night in.

Ingredients You’ll Need

These ingredients might be few, but each one plays a crucial role in creating the perfect White Chocolate Coconut Fudge Recipe — from buttery softness to sweet creaminess and just the right hint of crunch.

• Unsweetened shredded or flaked coconut (1¼ cups): This adds natural texture and a nutty depth, especially important when some is toasted for garnish.
• Unsalted butter (4 tablespoons): Creates that smooth, rich base that fudge is known for without overpowering the flavors.
• Coconut oil (4 tablespoons): Enhances the tropical coconut essence and helps keep the fudge creamy and tender.
• Evaporated milk (12 ounces): Adds creaminess and richness, making every bite luxuriously smooth.
• Granulated sugar (1¾ cups): Sweetens perfectly while caramelizing slightly during cooking to build complexity.
• White chocolate chips (1½ cups): The star flavor that melts into velvety goodness, giving this fudge its signature sweetness.
• Marshmallow creme (7 ounces): Adds a dreamy fluffiness that balances the richness and keeps the fudge from being too dense.

How to Make White Chocolate Coconut Fudge Recipe

Step 1: Toasting the Coconut

Start by adding ¼ cup of the shredded coconut to a small sauté pan over low to medium heat. Toast it gently while stirring occasionally, until it turns a beautiful golden brown. This step is so important because it brings out coconut’s natural oils and deepens the flavor, adding a lovely crunch and visual appeal as a topping later.

Step 2: Preparing the Pan

Spray a 9×9-inch baking pan with nonstick spray and then line it with parchment paper. This ensures your fudge will lift out easily when it’s time to cut and serve. It’s a small detail that makes a big difference in the final presentation.

Step 3: Melting Butter and Coconut Oil

In a large saucepan set over medium heat, melt the unsalted butter and coconut oil together. This mix provides both flavor and the right fat balance that sets the fudge texture to smooth and creamy while lending coconut’s delicate aroma.

Step 4: Adding Milk and Sugar

Pour in the evaporated milk and granulated sugar, stirring constantly as the mixture begins to bubble. This careful stirring prevents scorching and ensures the sugar dissolves completely, setting the stage for the perfect fudge texture.

Step 5: Cooking to Soft Ball Stage

Keep stirring the mixture as it bubbles until it reaches precisely 230°F (the soft ball stage). This critical temperature point guarantees that the sugar concentration is just right for the fudge to set perfectly without being too hard or too soft.

Step 6: Incorporating White Chocolate and Marshmallow Creme

Remove the saucepan from heat and immediately stir in the white chocolate chips and marshmallow creme until the mixture is silky smooth. These ingredients bring richness, sweetness, and an irresistibly fluffy texture, while combining beautifully with the coconut.

Step 7: Mixing in the Remaining Coconut

Fold in the remaining shredded coconut gently, making sure it’s evenly distributed throughout the fudge mixture. This step ensures each bite has delightful bits of coconut to contrast with the smooth chocolate.

Step 8: Setting and Garnishing

Pour the fudge into your prepared pan and spread it into an even layer. Then, sprinkle the toasted coconut you prepared earlier uniformly over the top. This final touch adds a visually appealing, crunchy contrast, elevating the fudge from everyday treat to something special.

Step 9: Refrigerate Until Firm

Place the pan in the refrigerator or freezer until the fudge is firm enough to cut into squares. This chilling step is essential for setting the fudge properly and bringing out the perfect texture and flavor.

Step 10: Cut and Enjoy

Once the fudge is completely set, use a sharp knife to cut it into 36 small squares. I love how these bite-sized pieces make sharing easy and make it impossible to stop at just one.

How to Serve White Chocolate Coconut Fudge Recipe

Garnishes

Besides the gorgeous toasted coconut topping, you can add a sprinkle of flaky sea salt or a drizzle of melted dark chocolate for an extra layer of flavor contrast. Tiny edible flowers also work beautifully if you want to impress guests.

Side Dishes

This fudge pairs wonderfully with fresh fruits such as pineapple or mango for a tropical flavor boost. It also complements a strong cup of coffee or a rich hot chocolate, making it perfect for dessert trays or afternoon gatherings.

Creative Ways to Present

Try arranging the fudge on a rustic wooden board with tropical leaves for a beachy vibe, or wrap individual pieces in parchment paper tied with twine as charming gifts. You can also layer squares between waxed paper to create an elegant gift box for any chocolate lover.

Make Ahead and Storage

Storing Leftovers

Store any leftover fudge in an airtight container at room temperature for up to a week, or in the refrigerator if you prefer it chilled. Proper storage keeps the fudge moist and preserves its delightful texture and flavor.

Freezing

You can freeze the fudge for up to 3 months. Just wrap pieces individually in plastic wrap and place them in a freezer-safe container or bag. When you’re ready to enjoy, thaw at room temperature for about 30 minutes.

Reheating

While fudge is usually enjoyed chilled or room temperature, if it feels too firm, let it sit at room temperature for a little while before serving. Avoid microwaving, as it can change the texture and cause it to become grainy.

FAQs

Can I use sweetened coconut instead of unsweetened?

Yes, but keep in mind that sweetened coconut will add extra sugar to the fudge, making it sweeter. You might want to reduce the sugar slightly or toast the coconut carefully to avoid burning.

Is it necessary to use marshmallow creme?

Marshmallow creme adds softness and a smooth texture to the fudge, but if you want, you can substitute it with mini marshmallows melted into the mixture. The texture may differ slightly, but the fudge will still be delicious.

Can I substitute white chocolate chips with another type of chocolate?

For this specific recipe, white chocolate is key to the sweet, creamy flavor profile. Using milk or dark chocolate will change the taste and texture, but it can be a fun variation to try if you like more intense chocolate flavor.

How thick should I spread the fudge in the pan?

Spreading the mixture into an even layer about 1 inch thick works best. This thickness ensures your fudge sets nicely without being too hard or too soft when cut into squares.

Why is reaching 230°F important during cooking?

230°F is the soft ball stage in candy making, which means the sugar concentration is appropriate for fudge that sets correctly—firm yet creamy. Skipping or rushing this step can result in fudge that’s too soft or grainy.

Final Thoughts

I can honestly say that this White Chocolate Coconut Fudge Recipe has become a beloved favorite for any occasion that calls for a little sweet indulgence. Its combination of creamy white chocolate and toasty coconut layers makes every bite feel like a gentle holiday hug. I wholeheartedly encourage you to make this at home—sharing it with family or friends will bring smiles, and keeping a stash for yourself ensures a perfect moment of bliss anytime you crave something special.

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