Raspberry Coconut Fudge

Raspberry Coconut Fudge: A Decadent, No-Bake Treat

If you’re craving something sweet and indulgent but want to keep things simple, this Raspberry Coconut Fudge is the perfect solution. With just a few ingredients and minimal prep time, you can create a delicious, melt-in-your-mouth treat that’s both rich and refreshing. The combination of creamy coconut, tart raspberries, and a hint of lemon makes this fudge a standout dessert that’s perfect for any occasion.

Ingredients:

• 2 blocks creamed coconut (400 g)
• 100 g fresh raspberries (if using frozen, make sure to thaw them)
• 1 tbsp lemon zest, finely grated
• 4 tbsp maple syrup (see notes)

Directions:

1. Prepare the Ingredients:
Start by chopping or grating the creamed coconut block into smaller pieces. This will help it melt more evenly. Line a loaf pan with cling film and set it aside. The cling film will make it easier to remove the fudge from the pan later.

2. Melt the Creamed Coconut:
Transfer the chopped creamed coconut into a small heat-proof bowl. Place this bowl in a shallow pan or pot that contains about an inch of hot water. The gentle heat from the water will gradually melt the coconut. Stir frequently to speed up the process, and remove the bowl from the heat as soon as the coconut has fully melted.

3. Blend the Fudge Mixture:
Once the creamed coconut has melted, add the fresh raspberries, finely grated lemon zest, and maple syrup to the bowl. Use an immersion blender to blend everything together until smooth. If you don’t have an immersion blender, you can transfer the mixture to a taller container, like a blender or food processor, for easier blending.

4. Set the Fudge:
Once blended, press the fudge mixture into the lined loaf tin, spreading it out evenly. Refrigerate the fudge for a couple of hours until it solidifies. If you’re in a hurry, you can place it in the freezer for 20-30 minutes to speed up the process.

5. Slice and Serve:
Once the fudge is firm, remove it from the loaf tin by lifting the cling film. Slice the raspberry coconut fudge into squares or triangles and enjoy!

Quick Facts:

• Prep Time: 10 minutes
• Chilling Time: 2 hours
• Total Time: 2 hours 10 minutes
• Calories: 120 kcal per piece
• Servings: 20 pieces

Tips for Success:

• Creamed Coconut: Make sure to use creamed coconut, not coconut cream or coconut milk, for this recipe. Creamed coconut is solid and has a concentrated coconut flavor that’s essential for this fudge.
• Raspberry Variations: Fresh raspberries are ideal for this recipe, but if you’re using frozen, make sure they’re fully thawed and drained of excess liquid to prevent the fudge from becoming too watery.
• Maple Syrup: Adjust the amount of maple syrup to your taste. If you prefer a sweeter fudge, you can add a bit more. For a less sweet version, reduce the amount slightly.

Final Thoughts:

This Raspberry Coconut Fudge is a delightful no-bake dessert that’s both easy to make and delicious to eat. The combination of creamy coconut and tart raspberries creates a rich yet refreshing flavor, while the lemon zest adds a bright, citrusy note that ties everything together. Whether you’re looking for a simple treat to enjoy at home or a unique dessert to share with friends, this fudge is sure to impress. Give it a try and savor the perfect balance of flavors in every bite!

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