Gluten Free Simple Toasted Coconut Fudge Recipe (2024)

You’ll absolutely love this Toasted Coconut Fudge. The chocolate is so smooth, silky and rich. Put them together and it’s downright irresistible. PS- This fudge is wicked easy to make, bonus!

photos updated March 2020

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I have three words for you: toasted coconut fudge. YES. Chocolate and coconut is one of my all-time favorite flavor combinations. It’s definitely an oldie but goodie. And yes, I was one of those kids who picked the coconut chocolates out of the box before anyone else could. #sorrynotsorry

Another favorite? Fudge. I’ve got a lot of fond memories that revolve around the tasty chocolate treat and I’m sure some psychiatrists would have a field day with that. But for me, fudge evokes memories of holidays in my childhood and those holidays were always spent with family.

Growing up, my favorite holiday was Thanksgiving. We would drive 6 hours to my aunts house in Pennsylvania on Thanksgiving Eve where we would stay through the weekend. It was a childhood dream, all my cousins, grandparents and several aunts and uncles under one roof. So.much.fun. And we would always bring fudge for my uncle. So that’s the back story (kind of, more on that at a later time) and now on to the fudge!

This toasted coconut fudge is ahh-mazing. As I said earlier, classic flavor combination. But I’ve jazzed it up a bit by toasting the coconut, which really brings out the coconut flavor without being overpowering. The chocolate is so smooth, silky and rich. Put them together and it’s downright irresistible.

PS this fudge is wicked easy to make, bonus!

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Key Ingredients for Toasted Coconut Fudge

Coconut – you can use plain, unsweetened shredded coconut or shredded sweetened coconut. Your choice!

Chocolate – I use a combination of milk chocolate and semi-sweet chocolate. If you prefer, you can use 3 cups of your favorite chocolate chips.

Sweetened Condensed Milk – this is the ingredient that makes the fudge, fudge. Sweetened condensed milk is the shortcut that makes this fudge so easy. Instead of cooking down sugar and evaporated milk like you’d do for old fashioned fudge, canned sweetened condensed milk already does that. Easy, peasy!

Equipment Needed to Make Fudge Without a Candy Thermometer

• 8-Inch Square Baking Pan
• Aluminum Foil or Parchment Paper
• Medium-Sized Pot
• Wood Spoon or Silicone Spoon
• Silicone Spatula

How to Make Toasted Coconut Fudge

Step 1. Line an 8×8 square dish with aluminum foil and spray VERY lightly with non-stick spray.

Step 2. Add coconut to a cold, dry (meaning do not add oil, butter or cooking spray) frying pan and heat over medium low heat. Stir frequently until the coconut is golden brown, about 5-10 minutes. Transfer coconut to a bowl and set aside and remove 1 tbsp for topping the fudge.

Step 3. Add chocolate chips and sweetened condensed milk to a medium sized pot. Heat over medium heat and stir frequently until the chocolate is completely melted. Remove from heat.

Step 4. Stir in coconut (except for 1 tbsp.) and the vanilla extract.

Step 5. Transfer fudge to the prepared dish and smooth out the top with a spatula.

Step 6. Top fudge with the remaining 1 tbsp. toasted coconut. Use your hand to lightly press the coconut onto the fudge so it will set.

Step 7. Refrigerate at least 2 hours, un-covered, before cutting.

Tips for Making Homemade Fudge

• If you want to save yourself a pan, toast the coconut in the pot you’ll use to make the fudge. It might take a little longer and make sure you cool the pan completely before using again so your chocolate will melt evenly.

Other Homemade Fudge Recipes To Try

• Gluten Free Cake Batter Fudge
• Milk Chocolate Fudge

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