Coconut Milk Fudge

Oh hey there foodies, didn’t see you there, long time no speak! Yes, I know, it seems like most of my posts these days begin with a similar sentence, but it’s not my fault. Because LIFE. Life is busy. But finally in the lead up to Christmas it seems to be winding down. Somehow. I’ve just come back from a 10 day trip to Hong Kong, which I will write a post on about my favourite things to do there. Eventually. When did I become so lazy?

For now, I bring you a post about coconut, which seems to be the rage amongst health foodies near and afar. And if you’re visiting my blog, I will assume you’re not here for healthy recipes. You’re here for sugar, spice and all things nice (but not in any way good for you).


So, this is an unhealthy recipe, based on a healthy item, and if my maths memory serves me well, a negative and a positive make a negative … so don’t worry, my blog isn’t turning into a space of healthy living activism. Hooray!

Coconut milk fudge is on the menu today, and is a recipe from Deb at Smitten Kitchen. It’s easy and delicious, great for after dinner sweet treats or to impress guests at the bountiful Christmas and New Year’s parties I know you will be having.



1 cup sweetened condensed milk
1/2 cup unsweetened coconut milk
2 tablespoons salted or unsalted butter
2 teaspoons light corn syrup (I made my own with 1/4cup water and 1cup sugar – combine in saucepan until sugar dissolved)
1/3 cup shredded coconut
1/3 cup grounded dark chocolate
1/3 crushed peanuts


1. In a medium-size saucepan, combine condensed milk, coconut milk, butter and corn syrup.

2. Bring to a boil over medium heat. Reduce heat to low and whisk constantly until fudge. When mixture is ready, it will pull together into one soft piece, leaving browned residue on bottom of pan and that this should take 10 to 20mins.

3. Slide mixture into a bowl. (Don’t scrape the pan; leave any residue behind.) Let cool to room temperature, then refrigerate until very firm, at least 1 hour.

4. Scoop out teaspoonfuls of the mixture and use your hands to roll into balls, about 3/4-inch in diameter. Set aside on a baking sheet.

5. Place toppings in wide bowls and roll balls through them, covering the surface completely.

6. Store in an airtight container at room temperature for 2 days, or refrigerate for up to 1 month.

7. Serve at room temperature.








Soft and chewy fudge balls with a deliciously light coconut taste and sweet flavour. Think condensed milk hardened and rolled into balls – heaven, right?

You can sprinkle them with anything you like! Pistachios, crumbed oreos, cinnamon sugar or anything else.

Tell me, what’s your go-to sweet treat you make when you have guests coming over? 


8 thoughts on “Coconut Milk Fudge

  1. Ooo I really like this. You know I bought 2 cans of coconut milk about a week ago for a recipe I glimpsed at but for the life of me, I don’t remember where I saw it. Now I can put it to good use. I like how you can add any topping too!

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