This delicious, easy to make Lemon and Coconut Fudge marries together zesty and tropical to create one melt in your mouth dessert that you won’t be able to stop eating!!
Hiya everyone, how was your weekend? Ours was quiet which was just what we needed. Hubby and I went out for lunch on Saturday which we hardly ever do. We go out with family, but it’s been months since we went out just the two of us.
It was stressful though… because we had decided to try somewhere new. I looked online and it just had their menus and people saying how amazing the food was. Well, we got there… It was a bit weird as the door didn’t open, so we had to go round to a side entrance by the toilets. We walk into this run down tiny bar and they’re like “Oh we don’t do food yet”
Why is there no sign either outside or on your website?!?!
So then we went across to the next village to a pub we’ve been to before, they had a party of 50 upstairs, so we would have to wait an hour to be seated. I was like “let’s just get fish and chips and go home” but hubby said we’ll try Miller and Carter first and then we’ll go home if they have no tables.
Third time lucky, M&C was quiet and we had a lovely, by this time, late lunch!
Moral of the story, go with where you know!! Miller and Carter never fails us (not a paid AD, they have no clue who I am, but my family goes there a lot and we love it). We’re actually going again this weekend with all the family, for my dad’s birthday, which should be nice.
Anyway, let’s talk Lemon and Coconut Fudge! I’m on such a coconut kick right now; I have a coconut car air freshener, shower gel, I keep adding it to dinner, I’ve got body cream, I keep wanting to make desserts with coconut. I just love it!
So I decided that along with tropical coconut, zesty lemon would go perfectly! Throw it all together into a gorgeous, melt in your mouth fudge, and you’ll be making this all summer long!
I love that this Lemon and Coconut Fudge is so easy to make too; it’s perfect for edible gifts or just because you fancy some fudge.
I mixed lemon zest into the base fudge mixture, coconut extract, desiccated coconut and a little yellow food colouring. To top it all off, I sprinkled a good layer of desiccated coconut on the top too
Once you’ve let this fudge chill in the fridge, slice it into squares and then you can dig in and become as obsessed with this Lemon and Coconut Fudge as I am!
Lemon and Coconut Fudge
Ingredients
- For the fudge:
- 14 oz (397g) can of condensed milk
- 14 oz (397g) good quality white chocolate, broken into small pieces
- Zest of 2 large lemons
- 1 tsp coconut extract, not flavouring or essence – you can leave this out completely, but it just adds a little something extra
- A few drops of yellow food colouring, I used Wilton lemon yellow
- 1 tbsp butter
- 2 tbsp desiccated coconut
- For the top:
- 1/2 cup (45g) desiccated coconut, for the top
Instructions
- Spray an 8×8 inch square pan with cooking spray. Lay a double layer of cling film into the pan and then spray that with cooking spray too.
- Place the condensed milk, white chocolate, lemon zest and coconut extract into a deep saucepan, over a low heat.
- As the mixture begins to melt, add in a few drops of yellow food colouring. I ended up putting a little too much in there and then had to use an icing lightener, so be careful! You can make it as pale or vibrant as you like.
- Stir the mixture until everything is melted and smooth, then add 1tbsp of butter and stir until melted. Add in 2tbsp of desiccated coconut.
- Pour the mixture into your prepared pan and smooth into an even layer. Leave to cool for 2 minutes and then sprinkle the 1/2 cup of desiccated coconut all over the top of the fudge.
- Leave to cool to room temperature, before putting in the fridge to chill. This will take around 4 hours, but you can just leave it over night.
- Transfer the fudge to a cutting board and get a jug of warm water, kitchen roll and a long knife ready.
- Dip the knife into the warm water, dry it off and then slice the fudge into 16-24 squares. I usually manage 2-3 cuts before having to re-warm the knife. A warm knife makes it SO much easier to slice!
- Lemon and Coconut Fudge can be kept in an airtight container, in the fridge, for 2 weeks. You can place fudge into cellophane bags, tie with a ribbon and give as gifts or just devour it all yourself!
Annie is a self-taught baker, recipe developer and food photographer, who has an obsession with dessert and beauty! 
