Raspberry Coconut Fudge has been my go-to treat for years, a little piece of sweet heaven that’s surprisingly healthy. I remember first trying to make it, hoping for that perfect balance of tart raspberry and creamy coconut, and I was so pleased with how easy raspberry coconut fudge turned out to be! My grandmother used to make similar confections, and this recipe brings back those warm, nostalgic feelings. The aroma of melting coconut and sweet raspberries filling my kitchen always signals a truly delightful homemade raspberry coconut fudge experience. Let’s get cooking!
Why You’ll Love This Raspberry Coconut Fudge
Get ready to fall in love with this simple yet delightful treat. Here’s why it’s a winner:
- Completely sugar-free, making it a guilt-free indulgence.
- Perfectly vegan raspberry coconut fudge for everyone to enjoy.
- Incredibly quick prep time of just 10 minutes.
- Offers great health benefits with natural ingredients.
- Super budget-friendly to make at home.
- A guaranteed hit with the whole family.
- It’s naturally dairy-free raspberry coconut fudge, so no worries about lactose.
- Deliciously satisfying without the sugar crash!
Raspberry Coconut Fudge Ingredients
Gathering your raspberry coconut fudge ingredients is a breeze for this delightful treat. You’ll need two blocks of creamed coconut, which is essentially the pure coconut flesh blended until smooth and solid. This is what gives our fudge recipe coconut raspberry its creamy, rich base. We’ll also use 100 grams of fresh raspberries – if you’re using frozen, just make sure they’re thawed. The tartness of the raspberries cuts through the sweetness beautifully. For a bright, zesty note, we add one tablespoon of finely grated lemon zest, which really elevates the flavor. Finally, four tablespoons of maple syrup provide a touch of sweetness without any refined sugar. It’s that simple!
How to Make Raspberry Coconut Fudge
Get ready to whip up some incredibly delicious no-bake raspberry coconut fudge with these simple steps. This is truly one of the easiest ways to create a healthy, satisfying treat!
- Step 1: Start by preparing your pan. Take a standard loaf pan and line it with cling film, leaving some overhang on the sides. This makes it super easy to lift the fudge out later.
- Step 2: Next, it’s time to melt the coconut. Chop or grate your two blocks of creamed coconut. Place the chopped coconut into a heat-proof bowl. Set this bowl over a saucepan with about an inch of hot water, ensuring the bottom of the bowl doesn’t touch the water. Stir the coconut frequently until it’s completely melted and smooth. It should smell wonderfully tropical!
- Step 3: Once the coconut is beautifully melted, remove the bowl from the heat. Now, add your 100 grams of thawed raspberries, the finely grated lemon zest, and the four tablespoons of maple syrup to the melted coconut.
- Step 4: For the smoothest texture, use an immersion blender or a small food processor to blend all the ingredients together until the mixture is completely smooth and homogenous. You want those raspberries fully incorporated for that gorgeous pink swirl.
- Step 5: Pour this luscious mixture into your prepared loaf pan. Spread it evenly to create a nice, flat surface.
- Step 6: Now, let the fudge firm up. Place the pan in the refrigerator for about two hours, or if you’re in a hurry, pop it in the freezer for 20-30 minutes until it’s firm to the touch. This chilling step is crucial for achieving perfect raspberry coconut fudge squares.
- Step 7: Once firm, lift the fudge out of the pan using the cling film overhang. Slice it into your desired shapes – whether they’re little raspberry coconut fudge bites or larger squares, it’s up to you!
Pro Tips for the Best Raspberry Coconut Fudge
Want to elevate your homemade treat? Follow these simple tips for the most delicious results:
- Ensure your creamed coconut is fully melted and smooth. Any solid bits can affect the final texture.
- Don’t over-process the mixture; blend just until smooth to maintain a lovely texture.
- For cleaner slices, let the fudge firm up completely in the fridge. A quick freeze works too, but don’t leave it too long or it becomes crumbly.
- Adjust the maple syrup to your sweetness preference. A little goes a long way!
What’s the secret to perfect raspberry coconut fudge?
The key to the best raspberry coconut fudge lies in fully melting the creamed coconut and using quality ingredients. Blending until just smooth, not pasty, ensures a delightful, melt-in-your-mouth texture that’s simply divine.
Can I make raspberry coconut fudge ahead of time?
Absolutely! This fudge is a fantastic make-ahead treat. You can prepare the mixture and chill it a day in advance. Store it in an airtight container in the refrigerator until you’re ready to slice and serve.
How do I avoid common mistakes with raspberry coconut fudge?
A common pitfall is not fully melting the creamed coconut, which can lead to a grainy texture. Also, be careful not to over-blend after adding the raspberries and sweetener, as this can make the fudge too soft and difficult to slice.
Best Ways to Serve Raspberry Coconut Fudge
This delightful fudge is incredibly versatile! Enjoy these coconut raspberry fudge squares as a sweet afternoon pick-me-up with a cup of herbal tea. They also make a beautiful addition to a dessert platter, perhaps alongside some fresh berries or a dollop of vegan whipped cream. For a more decadent presentation, try shaping them into small raspberry coconut fudge balls and dusting them lightly with shredded coconut or cocoa powder. They’re perfect for parties, potlucks, or just a special treat when you need a healthy indulgence.
Nutrition Facts for Raspberry Coconut Fudge
When you’re enjoying a piece of this delightful raspberry coconut fudge, it’s good to know you’re indulging in a relatively healthy treat. Each serving offers a modest amount of energy to keep you going.
- Calories: 81 kcal
- Sugar: 2 g
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Raspberry Coconut Fudge
Proper storage is key to keeping your homemade raspberry coconut fudge tasting fresh and delicious. Once your delightful coconut raspberry fudge squares have firmed up and you’ve sliced them, it’s time to think about how to best preserve them. Let the fudge cool completely before storing. I find the best way to store this fudge is in an airtight container. You can keep it in the refrigerator for about 3 to 4 days, where it will remain delightfully firm. For longer storage, the freezer is your best friend! Wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe bag or container. This way, your raspberry coconut fudge bites will stay good for up to 3 months.
When you’re ready to enjoy your frozen fudge, simply transfer it from the freezer to the refrigerator and let it thaw overnight. There’s no need for reheating; it’s best enjoyed chilled straight from the fridge or freezer. This makes it a perfect make-ahead treat for any occasion!
Frequently Asked Questions About Raspberry Coconut Fudge
What is raspberry coconut fudge?
Raspberry coconut fudge is a delightful, no-bake confection made primarily from creamed coconut, fresh raspberries, and a natural sweetener like maple syrup. It’s loved for its rich, creamy texture and the perfect balance of tart fruitiness and sweet coconut flavor. Many recipes, like this one, are designed to be healthy and cater to specific dietary needs.
Is this raspberry coconut fudge recipe healthy?
Yes, this healthy raspberry coconut fudge is a fantastic choice for a guilt-free treat! It’s naturally sweetened with maple syrup and free from refined sugars, dairy, and gluten. The main ingredients, coconut and raspberries, offer natural goodness, making it a satisfying option when you crave something sweet without the usual sugar overload.
Can I use different fruits in this fudge?
Absolutely! While raspberries provide a wonderful tartness, you can certainly experiment with other fruits. Strawberries, cherries, or even a mix of berries would work beautifully in this recipe. Just ensure they are thawed if frozen and adjust the sweetener slightly based on the fruit’s natural sweetness.
How do I achieve a smooth texture in my raspberry coconut fudge?
The key to a perfectly smooth texture is to ensure the creamed coconut is fully and completely melted before incorporating the other ingredients. Using an immersion blender or a small food processor to blend the mixture until it’s uniformly smooth is also crucial. Avoid over-blending, as this can sometimes make the fudge too soft.
Variations of Raspberry Coconut Fudge You Can Try
Once you’ve mastered the basic raspberry coconut fudge, don’t be afraid to get creative! There are so many ways to switch up this delightful treat. For a decadent twist, try adding a swirl of melted white chocolate raspberry coconut fudge into the mixture before chilling – it adds an extra layer of creamy sweetness. If you’re looking for a different flavor profile, consider adding a hint of lime zest instead of lemon, or a touch of vanilla extract for warmth. You can also experiment with other berries like strawberries or blueberries to create vibrant new colors and tastes, making a unique vegan raspberry coconut fudge. For a bit of crunch, stir in a tablespoon of chopped nuts or seeds just before pressing the mixture into the pan.
Print
Raspberry Coconut Fudge: 10 min magic
- Total Time: 2 hours 10 minutes
- Yield: 20 servings 1x
- Diet: Vegan
Description
A sugar-free, vegan raspberry coconut fudge recipe that’s easy to make in under 10 minutes. This guilt-free treat is perfect for satisfying your sweet tooth.
Ingredients
- 2 blocks creamed coconut (400 g)
- 100 g fresh raspberries (thawed if frozen)
- 1 tbsp lemon zest (finely grated)
- 4 tbsp maple syrup
Instructions
- Chop or grate the creamed coconut block. Line a loaf pan with cling film.
- Place the creamed coconut in a heat-proof bowl over a shallow pan with an inch of hot water. Stir frequently until melted. Remove from heat once melted.
- Add raspberries, lemon zest, and maple syrup to the melted coconut. Blend with an immersion blender or small food processor until smooth.
- Press the mixture into the lined loaf pan. Refrigerate for a couple of hours or freeze for 20-30 minutes until firm.
- Slice the fudge into desired shapes.
Notes
- Maple syrup can be substituted with stevia.
- Frozen raspberries can be used; ensure they are thawed or add them to the melting coconut.
- Coconut butter can be used interchangeably with creamed coconut.
- Store fudge in an airtight container in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack
- Method: No-bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 piece
- Calories: 81 kcal
- Sugar: 2 g
