This easy coconut fudge comes together in about five minutes with just a handful of ingredients. It turns out smooth, creamy, and delicious every time!
Made in the microwave with just a few minutes of active time, this super easy coconut fudge is the perfect sweet treat any time!
Why you’ll love this recipe:
- No candy thermometer or any other special equipment required!
- This fudge is made in the microwave so you don’t even need to turn on the stove
- The fudge will keep for a week in the fridge so it’s a great make-ahead treat
How to make your fudge
- Combine sweetened condensed milk and white chocolate chips in a microwave-safe bowl
- Heat and stir in intervals until the chips are melted, then mix in salt, coconut extract, and sweetened flaked coconut
- Scrape into an 8-inch square baking dish and chill for about 2 hours
That’s it! Slice, serve, and enjoy!
How to store your fudge
Leftover coconut fudge can be stored in an airtight container, layered with wax paper, in the fridge for up to 1 week.
It can also be stored in the freezer (again in an airtight container, layered with wax paper) for about two months.
Either eat directly from the freezer or defrost on the counter until the fudge comes back to room temperature.
Recipe notes and tips
• Be sure you use sweetened condensed milk! If you use evaporated milk your fudge will not set up. (See below for info on the difference between the two.)
• I recommend using Nestle white chocolate chips because they set back up the best after they’re melted. Some other brands make a much softer fudge that’s hard to slice neatly and doesn’t have the right texture.
• You’ll need about 18 ounces of white chocolate chips to get 3 cups.
• Sometimes white chocolate chips can be difficult to melt. Stir really well between microwave intervals and eventually they will melt completely.
Substitutions and variations
This coconut fudge is really versatile and you can vary it in a lot of ways.
• To make chocolate coconut fudge, you can substitute regular (semi-sweet) chocolate chips for the white chocolate chips
• Mix in a few tablespoons of rainbow jimmies along with the flaked coconut to make a funfetti fudge
• You can also add a few chopped Oreo cookies for a cookies and cream version
Sweetened condensed milk vs evaporated milk
Condensed milk is not the same as evaporated milk and one cannot be substituted for the other.
Evaporated milk is just milk that’s been heated until some of its water content has evaporated. Sweetened condensed milk is evaporated milk that has been cooked down (thickened), then sweetened with sugar.
This coconut fudge is made with condensed milk; if you substitute evaporated milk your fudge will not set up.
Did you make this coconut fudge? Awesome! Leave me a comment and rating below! And post a pic on Instagram. Tag @theitsybitsykitchen so I can see!
This easy coconut fudge comes together quickly with just a handful of ingredients. It's made in the microwave without a candy thermometer so anyone can make it successfully.
- 3 cups white chocolate chips
- 14 ounces sweetened condensed milk
- 1 tablespoon coconut extract
- 1/4 teaspoon salt
- 1 cup sweetened flaked coconut
- Spray an 8-inch square baking pan with cooking spray and line the bottom with parchment paper (or wax paper or aluminum foil). Set pan aside.
- Combine the white chocolate chips and sweetened condensed milk in a large microwave-safe bowl. Heat in 30-second intervals, stirring well after each interval, until the baking chips are melted and the mixture is smooth. (Sometimes the chips don’t melt well, just keep stirring!)
- Add coconut extract and the salt and stir to combine. Quickly mix in the coconut. Scrape into the prepared baking dish and smooth into an even layer.
- Refrigerate until set, about 2 hours. Once set, slice your fudge and serve.
- Uneaten coconut fudge can be stored in an airtight container, layered with wax paper, in the fridge for up to 1 week.
- It can also be stored in the freezer (again in an airtight container) for about two months.
- Be sure you use sweetened condensed milk! If you use evaporated milk your fudge will not set up.
- Sometimes white chocolate chips can be difficult to melt. Stir really well between heating intervals and eventually they will melt completely.
- I recommend using Nestle white chocolate chips because they set back up the best. Some other brands I’ve used make a much softer fudge that’s hard to slice neatly.
- You’ll need about 18 ounces of chocolate chips to get 3 cups.
- You can substitute regular chocolate chips for the white chocolate chips if you prefer.