Chocolate coconut raspberry fudge

Chocolate coconut raspberry fudge

I love making homemade chocolates. They’re great as gifts and brilliant if you’re having people over because you can make them ahead of time but fudge making can be tricky. This recipe for chocolate coconut raspberry fudge is luckily a cheats alternative. No sugar thermometers needed. Just a handful of ingredients and you’ve got yourself a delicious no bake dessert. 

I love the combination of chocolate, raspberries and coconut together and just had to try it in this foolproof fudge recipe. I love the colours too. If you want something a bit special that’ll surprise your friends and family and be super quick and easy to prepare, this recipe is for you. 

Chocolate coconut raspberry fudge  


350g dark chocolate (or vegan friendly dark chocolate)

1 tin condensed milk (or vegan friendly alternative – I use Carnation for both)

1 tsp ground coffee powder

2 tsp vanilla 

100g desiccated coconut 

25g freeze dried raspberries (I always use Brix, the fruit tastes so vibrant and they stay fresh for such a long time)

Pinch salt

Makes 24 pieces of fudge 


Toast the coconut in a dry pan for about 5 mins or so, until lightly golden brown. You’ll also know when it’s done because the smell of coconut will become stronger as it toasts. Remove the coconut from the pan and leave to one side. 

Crush the freeze dried raspberries in a pestle and mortar or use a rolling pin and leave to one side while you start making the fudge. 

Chop the chocolate and add to a saucepan. Pour in the condensed milk and add the coffee and vanilla. 

On a low heat gradually melt and combine all of the ingredients together. This takes about 5 minutes. 

Take the pan off the heat just before the last pieces of chocolate have melted and stir until everything is lovely and smooth. (I find that it is best to gently combine everything otherwise the mixture can get a little greasy looking if overheated, so just be patient with it) 

Add in most of the coconut and raspberries, leaving some for the top to sprinkle over. 

Add to a lined 9 inch sandwich tin and use a spoon to evenly cover the whole tin and make it as smooth as possible.

Then add the coconut and raspberries and gently press down to help it all stick to the chocolate mixture. 

Pop it in the fridge to chill for a few hours or you can leave overnight. 

Cut the fudge into pieces. 

This is best stored in an airtight container in a cool dry place or cupboard and it will keep for about 5 days. Alternatively you can freeze it and it will keep for about a month. 

Looking for other simple fudge recipes? Try our Fruit and nut fudge, Chocolate Peanut Butter fudge, or White chocolate Halloween fudge

Want some other no bake dessert ideas? Here’s a few No bake peanut butter bars, Chocolate truffle no churn ice cream

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