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Chocolate and Coconut Fudge
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3 from 2 votes

Chocolate and Coconut Fudge

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 20 pieces


  • 400 g of milk chocolate
  • 395 g tin of condensed milk
  • 1 cup 85g of shredded coconut
  • ½ cup 45g of shredded coconut - extra


  • Line a 20cm square cake tin with baking paper – it’s important to make sure that you leave plenty of paper hanging over the sides to help you remove the fudge once it has set.
  • Place the shredded coconut into a grill which has been heated to a medium heat and cook for 1 - 2 minutes or until the coconut begins to turn golden. Set aside until needed.
  • Pour the condensed milk into a medium saucepan over low heat and add the milk chocolate – which has been broken into squares.
  • Stir regularly until the chocolate has melted and the ingredients have combined - around 8 - 10 minutes.
  • Remove the saucepan from the heat and add 1 cup of shredded coconut and quickly mix to combine. Pour the fudge into the prepared tin and sprinkle the extra coconut over the top. Place in the fridge for a minimum of 6 hours (preferably overnight) to set
  • Remove the set fudge from the fridge and cut into squares.