Coconut Fudge Recipe


Preparation Time10 MinCooking Time1 Hr 0 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Health IndexAverageServings12
VegetarianMain Ingredient
Interest Group


 Softened butter1 Teaspoon
 Milk2 Pint
 Grated coconut/Desiccated coconut4 Ounce (115 Gram)
 Sugar4 Ounce (115 Gram)
 Cardamom powder1 Teaspoon

Nutrition Facts

Serving size

Calories 122 Calories from Fat 53

% Daily Value*

Total Fat 6 g9.4%

Saturated Fat 4.5 g22.6%

Trans Fat 0 g

Cholesterol 8.9 mg

Sodium 34 mg1.4%

Total Carbohydrates 15 g5.1%

Dietary Fiber 0.97 g3.9%

Sugars 14.2 g

Protein 3 g5.9%

Vitamin A 1.8% Vitamin C 0.67%

Calcium 9.4% Iron 1.7%

*Based on a 2000 Calorie diet


In a large heavy based saucepan.
Boil the milk on a medium heat slowly.
Meanwhile grease a 20 cm - 8" shallow dish with the butter.
When the milk is bubbling increase the heat to a fairly high and boil briskly, stirring constantly.
The milk has to thicken until the point of setting.
This takes time and patience and by no account must the milk be allowed to burn or the taste of the fudge will be completely spoilt.
When the milk is reduced by almost half its original volume, after almost 45 minutes add the coconut and reduce the heat to low and continue stirring all the time for about another 10 minutes until it is very thick consistency.
Stir in the cardammon powder and the colouring of your choice and with a spatula ease out onto the dish and flatten until the top is even.
Decorate as you like and when cold cut into diamonds with a sharp knife.



Anonymous says :

When do you put sugar? Butter is only to grease the shallow dish? Recipe-instruction is not very clean and clear.
Posted on: 15 March 2011 - 6:42am