Coconut Almond Fudge
Coconut Almond Fudge is a rich, creamy dessert that combines the natural sweetness of shredded coconut and the crunch of almonds in a smooth, melt-in-your-mouth fudge. Made with simple ingredients like sweetened condensed milk, butter, and vanilla extract, this treat is easy to prepare and makes for an indulgent snack or dessert. Whether you're sharing with friends or keeping it all to yourself, this fudge will quickly become a favorite.
Equipment
- 1 Medium-sized saucepan (for melting ingredients)
- 1 8x8-inch baking dish (for setting the fudge)
- 1 Spatula (for mixing and spreading the fudge)
- 1 Measuring cups and spoons
- Parchment paper or wax paper (to line the baking dish)
Ingredients
- 2 cups 160g Shredded unsweetened coconut
- 1 cup 140g Chopped almonds (raw or roasted)
- 1 can 14 oz / 396g Sweetened condensed milk
- 1/4 cup 60g Butter
- 1 tsp 5mL Vanilla extract
Instructions
Prepare Your Ingredients
- Measure all ingredients in advance. Chop the almonds into smaller pieces if you like them in bite-sized chunks.
Melt Butter and Sweetened Condensed Milk
- In a medium-sized saucepan, melt the butter and sweetened condensed milk over low to medium heat. Stir constantly until smooth and combined.
Add Coconut
- Once the butter and condensed milk are fully melted and blended, stir in the shredded coconut. Mix thoroughly until well incorporated.
Add Almonds and Vanilla
- Stir in the chopped almonds and vanilla extract. Ensure that everything is evenly mixed.
Transfer to Baking Dish
- Line an 8x8-inch baking dish with parchment paper, then pour the fudge mixture into the dish. Spread it out evenly with a spatula and press it down gently to compact it.
Chill the Fudge
- Refrigerate the fudge for at least 2 hours (or 1 hour in the freezer) until it has set and is firm to the touch.
Slice and Serve
- Once the fudge is firm, remove it from the dish and slice it into squares or rectangles. Serve immediately, or store in an airtight container in the fridge for up to a week.
Notes
- For a dairy-free version, use a dairy-free sweetened condensed milk and coconut oil or a plant-based butter instead of regular butter.
- You can substitute almonds with other nuts such as cashews, walnuts, or pecans.
- Add a pinch of sea salt or a bit of cinnamon for extra flavor!
- This fudge can be stored in the fridge for up to 1 week, or frozen for up to 3 months.