Chocolate Coconut Fudge Recipes

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CREAMY CHOCOLATE COCONUT FUDGE



Creamy Chocolate Coconut Fudge image

You will love the smooth, rich taste of this creamy chocolate coconut fudge. Not grainy at all. Just pure, decadent chocolate fudge with a hint of coconut.

Provided by Erica Walker

Categories     Dessert

Time 30m

Number Of Ingredients 7

1 10 oz bag Semisweet Chocolate Chips (O Organics® 51% Cocoa)
1 10 oz bag Dark Chocolate Chunks (O Organics® 72% Cocoa )
2 tsp. Coconut Oil (O Organics® )
1 can sweetened condensed milk (14 oz)
1 tsp. coconut extract
1 tsp. vanilla extract
1 c. Shredded Coconut (O Organics® )

Steps:

  • Line an 8x8 or 11x7 glass baking dish with wax paper or foil and spray with baking spray. Set aside. (TIP: Make the wax paper extra long so the paper goes up and over the sides of the baking dish, that way you can just pull it out of the pan when the fudge sets)
  • Combine semisweet chocolate chips, dark chocolate chunks, and coconut oil in a double boiler (or medium sized sauce pan over low heat).
  • Stir constantly until chocolate is smooth and just melted. Be careful not to scorch the chocolate. You want to melt it low and slow.
  • When chocolate is melted, remove from heat and stir in the sweetened condensed milk, coconut extract, and vanilla extract.
  • Pour chocolate mixture into prepared baking dish. Set aside.
  • Heat oven to 325-degrees.
  • Spread coconut out evenly on a baking sheet and bake for about 5-10 minutes or until golden brown (you may want to stir it after a few minutes to get even coloring).
  • Watch the coconut closely-- it will brown quickly!
  • Remove toasted coconut from the oven and sprinkle evenly on top of the fudge (the fudge should still be warm).
  • Cover with plastic wrap and refrigerate until set. Cut into 36 squares.

Nutrition Facts : Calories 160 kcal, Carbohydrate 18 g, Protein 2 g, Fat 9 g, SaturatedFat 7 g, Cholesterol 4 mg, Sodium 40 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving

CHOCOLATE COCONUT FUDGE CANDY CAKE



Chocolate Coconut Fudge Candy Cake image

Dark chocolate ganache balances a rich, dense coconut filling in this decadent cake. Inspired by a classic candy, it's ideal for a Valentine's Day party.

Provided by Food Network Kitchen

Categories     dessert

Time 5h15m

Yield 10 to 12 servings

Number Of Ingredients 21

1 stick (8 tablespoons) unsalted butter, melted and slightly cooled, plus more for the pan
1 cup all-purpose flour (see Cook's Note), plus more for the pan
1 cup sugar
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup buttermilk, at room temperature
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup packed sweetened shredded coconut
One 1/4-ounce packet unflavored gelatin
4 ounces cream cheese, at room temperature
1/2 cup sour cream, at room temperature
1/4 cup unsweetened canned coconut milk
1/4 cup sugar
3/4 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/4 teaspoon kosher salt
8 ounces dark chocolate (70 to 80 percent cacao), finely chopped
3/4 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Butter two 8-inch square cake pans, line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out excess.
  • Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
  • Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack set over a baking sheet. Discard the parchment paper and flip the cakes right side up again. Let the cakes cool completely.
  • Make the coconut filling: Pulse the coconut in a food processor until finely chopped and transfer to a large bowl. Combine the gelatin with 2 tablespoons cold water in a small microwaveable bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Add the gelatin mixture, cream cheese, sour cream, coconut milk, sugar, vanilla and coconut extracts and salt to a food processor and process until smooth, at least 1 minute. Scrape the mixture into the bowl containing the chopped coconut and mix until evenly combined. Let the mixture sit until it is just thick enough to spread, about 10 minutes. (Do not let the filling firm up too much.)
  • Place one cake on a cake stand and pile the coconut filling in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
  • Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from the heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache until smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 15 minutes. (Do not let the ganache harden too much.)
  • Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Make a swirl pattern on the top with a spatula to resemble a coconut candy. Refrigerate the cake until the ganache is set, at least 1 hour or overnight.

COCONUT FUDGE



Coconut Fudge image

This recipe always is a hit!

Provided by Danielle 'Aminah' Samuels

Categories     Desserts     Candy Recipes     Fudge Recipes

Time 2h47m

Yield 24

Number Of Ingredients 8

2 cups white sugar
1 (14 ounce) can sweetened condensed milk
1 cup coconut cream
1 tablespoon butter
1 ½ teaspoons coconut extract
½ teaspoon ginger
¼ teaspoon vanilla extract
2 dashes Angostura bitters

Steps:

  • Line a baking dish with aluminum foil.
  • Mix sugar, sweetened condensed milk, coconut cream, and butter together in a pot; bring to a simmer until temperature of milk mixture reaches 225 degrees F (110 degrees C), about 30 minutes.
  • Stir coconut extract, ginger, vanilla extract, and bitters into milk mixture; continue simmering until temperature reaches 236 degrees F (113 degrees C), about 10 minutes. Remove pot from heat and let fudge stand for 2 minutes.
  • Pour fudge into the prepared baking dish; refrigerate until set, about 2 hours.

Nutrition Facts : Calories 155.1 calories, Carbohydrate 26.3 g, Cholesterol 6.8 mg, Fat 5.4 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 4.3 g, Sodium 24.6 mg, Sugar 25.5 g

COCONUT FUDGE CAKE



Coconut Fudge Cake image

"A big piece of this moist cake is a chocolate and coconut devotee's dream," notes Johnnie. "You should see my husband, children and grandkids smile when I serve it."

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 26

1 cup buttermilk
1 cup canola oil
1 cup brewed coffee, chilled
2 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
2 cups sugar
3/4 cup baking cocoa
2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
1/2 cup chopped pecans
FILLING:
2 tablespoons all-purpose flour, divided
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/2 cup sweetened shredded coconut
CHOCOLATE GLAZE:
1 cup confectioners' sugar
3 tablespoons baking cocoa
2 to 3 tablespoons hot water
2 tablespoons butter, melted
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine buttermilk, oil, coffee, eggs and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt; add to buttermilk mixture, beating just until combined. Fold in pecans. , Pour half of the batter into prepared pan; sprinkle with 1 tablespoon flour. In a small bowl, beat cream cheese, sugar, egg and vanilla until smooth. Toss chocolate chips and coconut with remaining 1 tablespoon flour; fold into cream cheese mixture. Spoon over batter to within 1/2 in. of edges; top with remaining batter., Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool 20-25 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine glaze ingredients until smooth. Drizzle over cake.

Nutrition Facts : Calories 540 calories, Fat 29g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 508mg sodium, Carbohydrate 68g carbohydrate (44g sugars, Fiber 3g fiber), Protein 7g protein.

CHOCOLATE COCONUT FUDGE



Chocolate Coconut Fudge image

Make and share this Chocolate Coconut Fudge recipe from Food.com.

Provided by OceanIvy

Categories     Candy

Time 5m

Yield 30 serving(s)

Number Of Ingredients 6

4 cups confectioners' sugar
4 ounces unsweetened chocolate, melted
1 cup flaked coconut
8 ounces fat free cream cheese, softened
1 pinch salt
1 teaspoon vanilla extract

Steps:

  • Grease an 8-inch square pan.
  • Slowly add in sugar to softened cream cheese.
  • Combine well with each addition of sugar.
  • Add other ingredients in to mix; blend well.
  • Pour mixture into pan.
  • Refrigerate for several hours before cutting up.
  • Enjoy!

Nutrition Facts : Calories 100.5, Fat 2.9, SaturatedFat 2, Cholesterol 0.6, Sodium 53.8, Carbohydrate 18.7, Fiber 0.7, Sugar 16.8, Protein 1.7

WHITE CHOCOLATE COCONUT FUDGE



White Chocolate Coconut Fudge image

A small bite of this rich candy is all you need to satisfy a sweet tooth. My family prefers it to chocolate fudge.-Linda Wilkens, Maple Grove, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 pounds.

Number Of Ingredients 8

1-1/2 teaspoons plus 1/2 cup butter, divided
2 cups sugar
1 can (12 ounces) evaporated milk
8 ounces white baking chocolate, coarsely chopped
1 cup miniature marshmallows
1/2 cup sweetened shredded coconut
1/2 cup coarsely chopped walnuts
1 teaspoon vanilla extract

Steps:

  • Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a boil over medium-low heat, stirring constantly. Cook and stir for 30-40 minutes or until a candy thermometer reads 234° (soft-ball stage)., Remove from the heat; stir in white chocolate and marshmallows until melted. Stir in the coconut, nuts and vanilla. Pour into prepared pan. Let stand at room temperature until cool. , Using foil, lift fudge out of pan; cut into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 17mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE, CARAMEL, COCONUT FUDGE (AKA SAMOA FUDGE)



Chocolate, Caramel, Coconut Fudge (Aka Samoa Fudge) image

Make and share this Chocolate, Caramel, Coconut Fudge (Aka Samoa Fudge) recipe from Food.com.

Provided by Kerena

Categories     Candy

Time 55m

Yield 117 pieces, 117 serving(s)

Number Of Ingredients 11

3/4 cup unsalted butter
3/4 cup heavy cream
1 1/2 cups granulated sugar
1 pinch kosher salt
1 (11 ounce) package white chocolate chips
1 (3 ounce) package coconut cream pudding mix
1 (7 ounce) jar marshmallow cream
2 cups Kraft caramels
1 teaspoon heavy cream
3/4 cup semisweet chocolate morsel
1 cup coconut, toasted

Steps:

  • Toast coconut according to package directions. I use sweetened coconut flakes. Set aside to cool.
  • Melt caramel bits with 1 tsp heavy cream in microwave, stirring every 30 seconds until smooth. Set aside.
  • In a large saucepan, heat butter, cream, sugar ans alt on medium high heat. Bring to a boil, stirring contantly. When it begins to boil, set timer for about 5 minutes, stirring continuously.
  • Remove from heat. Pour into a mixing bowl and using a stand mixer whisk together the pudding mix, white chocolate and marshmallow fluff until combined (and chocolate is smooth).
  • Immediately pour into a parchment paper lined 13x9 baking dish.
  • Pour caramel over top of fudge (it will be thick). Use a knife to spread and swirl it into the fudge (don't worry if the top of the fudge looks bumpy).
  • Refrigerate fudge for 2-3 hours until set.
  • Melt semi sweet morsels. Spread over set fudge and sprinkle generously with toasted coconut. Cut into bites and enjoy. Store in covered container in refrigerator.

Nutrition Facts : Calories 59.2, Fat 3.5, SaturatedFat 2.3, Cholesterol 5.9, Sodium 11, Carbohydrate 7, Fiber 0.2, Sugar 6.2, Protein 0.3

CHOCOLATE COCONUT FUDGE



Chocolate Coconut Fudge image

Swirl white and milk chocolate with sweet coconut flakes for a beautifully marbled Chocolate Coconut Fudge. Recreate the taste of your favorite macaroons in your own kitchen with just four ingredients when you make this easy Chocolate Coconut Fudge!

Provided by My Food and Family

Categories     Home

Time 2h20m

Yield 24 servings

Number Of Ingredients 4

2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
1 can (14 oz.) sweetened condensed milk, divided
1/2 cup BAKER'S ANGEL FLAKE Coconut
1 pkg. (4 oz.) BAKER'S White Chocolate, broken into pieces

Steps:

  • Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave semi-sweet chocolate and 1 cup milk in medium microwaveable bowl on MEDIUM (50%) 1-1/2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted.
  • Add coconut; mix well. Spread onto bottom of prepared pan.
  • Microwave white chocolate and remaining milk in separate microwaveable bowl 1-1/2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted. Drop by tablespoonfuls over semi-sweet chocolate layer; swirl with knife. Refrigerate 2 hours. Use foil handles to lift fudge from pan before cutting into pieces.

Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 4.949 mg, Sodium 25 mg, Carbohydrate 0 g, Fiber 0.8712 g, Sugar 0 g, Protein 2 g

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CHOCOLATE-COCONUT-CHERRY FUDGE RECIPE - BAKER RECIPES®
2013-10-17 What Makes This Chocolate-coconut-cherry Fudge Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate-coconut-cherry Fudge. Ready to make this Chocolate-coconut-cherry Fudge Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes …
From bakerrecipes.com


EASY COCONUT FUDGE - EAT AT HOME
2014-12-18 Instructions. Line an 8x8 pan with foil. In a 3 quart saucepan, melt all the ingredients, except the coconut extract and coconut, together over low heat. Stir constantly. This will take about 10 minutes. Remove from heat and stir in coconut extract and 1/3 - 3/4 cup coconut flakes, depending on how coconut-y you like it.
From eatathomecooks.com


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