Coconut Fudge

Preparation info

  • Difficulty


  • Makes

    24 Squares

Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Coconut fudge is a big seller among roadside vendors but at times I find it too sweet, which is no surprise since the recipe calls for two cups of sugar, which, of course, can be reduced according to taste—by as much as half.


  • 2 cups coconut milk
  • 1 (15-ounce) can evaporated milk
  • 2 cups sugar
  • ¼ teaspoon coarse salt
  • 2 tablespoons butter, softened
  • ½ cup fresh or frozen grated unsweetened coconut
  • 1 teaspoon vanilla extract


  1. Grease a 9 × 13-inch baking dish and set aside.
  2. In a large saucepan, bring the coconut milk, evaporated milk, sugar, and salt to a boil, stirring constantly. Continue simmering and stirring until the mixture becomes very thick and pudding-like. Remove the pan from the heat and allow to cool to lukewarm.
  3. Pour the mixture into a bowl and add the butter, beating well with an electric mixer on medium speed, for about 5 minutes. Add the grated coconut and vanilla.
  4. Pour the batter into the prepared baking dish and allow to cool completely.
  5. Once fudge is cool, cut into squares and serve. Coconut fudge may be stored in an airtight container for up to 1 week.