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Coconut Fudge Recipe
|Softened butter||1 Teaspoon|
|Grated coconut/Desiccated coconut||4 Ounce (115 Gram)|
|Sugar||4 Ounce (115 Gram)|
|Cardamom powder||1 Teaspoon|
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
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.