My daughter was about four years old the first time I introduced her to a coconut dessert. It was Easter, and I’d made cupcakes with shredded coconut colored green for grass. She wouldn’t go near them, claiming she hated coconut. A few years later she changed her tune and now we fight over any coconut desserts! This fudge is no exception. It’s a white chocolate fudge that’s easy to make, full of coconut, and it even has a crust.
Ingredients White Chocolate Coconut Pie Fudge
- 1 recipe All-Butter Pie Crust (page 59)
- 1 (14-ounce) can fat-free sweetened condensed milk
- 1 cup shredded sweetened coconut, divided
- 3 cups white chocolate chips
- 1 teaspoon imitation coconut extract
- Pinch of salt
Method White Chocolate Coconut Pie Fudge
- Spray an 8 × 8-inch pan with cooking spray or line with foil and spray with cooking spray for easy cleanup.
- Roll out the pie crust on a lightly floured surface to 1/4 inch thick. Cut it into an 81/4-inch square. Place it in the prepared pan and press to fit. It will go up the sides slightly, but it will shrink a little during baking. Refrigerate for 30 minutes.
- Preheat the oven to 350°F. When the crust is cold, pierce the bottom with the tines of a fork and bake for 19 to 22 minutes, until the edges are slightly brown. Cool while preparing the filling.
- Place the sweetened condensed milk in a medium saucepan. Add 1/2 cup of the coconut and cook for 2 minutes over medium heat, stirring constantly. Add the white chocolate chips and stir constantly until melted together. Turn off the heat and add the coconut extract and salt. Immediately pour over the crust and top with the remaining coconut. Press the coconut lightly with your hands to adhere it to the surface of the fudge. Cool 1 hour at room temperature and then refrigerate for at least 4 hours until firm enough to cut. Store in an airtight container at room temperature for up to 5 days.
Tip This fudge is good even without the crust. Just pour the fudge mixture directly into the pan and refrigerate until set.