• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Eating European

European & Mediterranean Recipes

  • Home
  • Recipes
  • Blog
  • Sitemap
  • About
    • About Eating European
    • About Edyta
    • Privacy Policy
    • Disclaimer
    • Nutritional Disclaimer
  • Contact
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

3 Ingredients Chocolate Coconut Fudge

May 15, 2015 by Edyta 8 Comments

141 shares
  • Share
  • Tweet

This post may contain affiliate links which won’t change your price but will share some commission.

Jump to Recipe Print Recipe
  • Author
  • Recent Posts
Edyta
Follow me
Edyta
Author at Eating European
Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes
Edyta
Follow me
Latest posts by Edyta (see all)
  • Polish Meat Pierogi – Eastern European Staple - November 21, 2023
  • Broccoli Leek Potato Soup (European Style) - November 6, 2023
  • Oven Roasted Chicken Legs (Thighs & Drumsticks) - October 12, 2023

3 ingredients chocolate coconut fudgeWhen I say 3 Ingredients Chocolate Coconut Fudge; I really mean, 3 Ingredients Chocolate Coconut Fudge. This mouth watering, soft and decadent fudge is a pure indulgence. And you only need: chocolate chips, coconut cream and shredded coconut. That’s it. The most time consuming aspect is the wait for setting. Prep time takes just roughly 10 minutes.

3 ingredients chocolate coconut fudge

Just take some chocolate chips and pour them into a bowl, then heat up coconut cream and pour it over the chocolate, then you’re basically done. I had to put my chocolate chips over the double broiler to help my chocolate melt, but it will depend on your chocolate. Hot coconut cream may be enough. Pour the chocolate/coconut mixture into well sprayed liners, in a muffin pan, and then put it into the fridge for roughly 3 hours (if you’re patient) or 1 hour in the freezer if you’re like me.  🙂

3 ingredients chocolate coconut fudge

3 ingredients chocolate coconut fudge

3 ingredients chocolate coconut fudge

Halfway through the freezer/fridge process time, heat a non stick skillet. Add shredded, unsweetened coconut, and toast it while moving it around until lightly golden brown. Put them over the chocolate coconut when it’s roughly half set, so that the shredded coconut will stick. Leave in a freezer until set.

3 ingredients chocolate coconut fudge

These little chocolate fudges are so rich and good, that it’s hard not to eat more then half. But for my husband, half is insufficient. Then he looks at me and says: “Do not judge me…” How could I? I know how good these little fudgies are 🙂

3 ingredients chocolate coconut fudge

If you’re craving chocolate give this 3 Ingredients Chocolate Coconut Fudge a try. It’s really worth it. One thing to keep in mind: they will get harder in a fridge/freezer so let them come closer to room temperature before eating. Don’t leave them out though, because they will totally melt. So find the time when your fudge has perfect consistency kept outside, then eat and leave the rest of them in a fridge. Oh, one more thing to remember, they are messy. Chocolate coconut mess. Cannot get any better than that.

Adapted from Veggie and the Beast.

3 ingredients chocolate coconut fudge

3 Ingredients Chocolate Coconut Fudge

Print Pin Rate
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 15 minutes minutes
Servings: 2 -4
Author: Edyta

Ingredients

  • 3 cups of semi sweet chocolate chips
  • 1 cup coconut cream (or full fat coconut milk)
  • 2 tablespoons unsweetened coconut flakes

Instructions

  • Put the chocolate chips in a large bowl
  • Heat up the coconut cream in a small saucepan
  • Pour hot coconut cream on the chocolate chips and mix with spatula
  • If not all of your chocolate chips melt, you can create double boiler with hot boiling water under your bowl with chocolate and mix it until nicely melt
  • Spray generously lining in the muffin pan
  • Pour the chocolate in each muffin form (for me this amount of chocolate created 10 chocolate muffin fudges)
  • Put it in a fridge (total 3 hours) or freezer (1 hour)
  • In the meantime place coconut flakes on a pan and heat it up, toss them until they are golden brown and let them cool down
  • After about half hour in a freezer or 1,5 in a fridge take the muffin pan out of the fridge or freezer (when the chocolate is not yet set) and sprinkle with coconut flakes
  • Put it back to fridge for 1,5 hours or freezer for half hour
Tried this recipe?Show me @eatingeuropean or tag #eatingeuropean!

Related posts:

Omelet with mushrooms, onions and mozzarella
Polish Potato Salad Recipe with Eggs and Pickles
Creamy Mushroom Sauce Recipe with Wild & Fresh Mushrooms
Baked Eggs with Tomatoes and Feta Cheese

Filed Under: Desserts, Gluten Free, Healthy

Previous Post: « Turkish Inspired Eggplant with Tomatoes
Next Post: Cauliflower Crust Pizza Bites »

Reader Interactions

Comments

  1. Emma {Emma's Little Kitchen}

    June 3, 2015 at 12:49 pm

    I love the simplicity of these, they look wonderful!

    Reply
    • Edyta

      June 4, 2015 at 10:23 pm

      Thanks Emma!

      Reply
  2. Coco in the Kitchen

    June 3, 2015 at 1:24 pm

    Ganache better look out.
    Damn.
    Love the tooth-marks!

    Reply
    • Edyta

      June 4, 2015 at 10:23 pm

      Thanks Coco 🙂

      Reply
  3. Lou

    June 3, 2015 at 2:02 pm

    Yum! Looks so delicious !

    Reply
    • Edyta

      June 4, 2015 at 10:23 pm

      Thank you Lou 🙂

      Reply
  4. Karen

    June 11, 2015 at 6:49 pm

    Is coconut cream the same as coconut butter?

    Reply
    • Edyta

      June 17, 2015 at 10:31 pm

      I actually don’t know. Trader Joe’s sells cream and it has perfect thick consistency. It’s definitely thicker than coconut milk but I have never worked with coconut butter so I cannot really answer this question. I’m sorry.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, I'm Edyta. I’m a recipe developer, photographer, and writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. I consider myself a home chef with a cultivated passion for amazing food.
Read More…

Don’t Miss These

authentic polish pierogi with potatoes and cheese

Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie)

Brown Sugar Pork Chops with Garlic and Herbs are as delicious as they sound. The sweet brown sugar sauce is perfectly balanced by garlic and dried herbs like thyme and oregano. Juicy pork chops dish that comes together in no time.

Brown Sugar Pork Chops with Garlic & Herbs + VIDEO

Slow cooker turkey breast - amazing alternative to roasting the whole bird. It is simple., delicious and takes only 5 minutes of prep time - Innocent Delight

Slow Cooker Turkey Breast – Easy Crockpot Recipe

Copyright © 2023 · Foodie Pro & The Genesis Framework

141 shares