Eating coconut rough always reminded me of the cake stalls we used to have back in primary school. I used to LOVE buying a little bag of homemade coconut rough back then as Mum never made it, so it was such a big treat to eat it on those rare occasions.
Recently, when I was thinking about trying some different fudge combinations (as you do), I decided to try and recreate this favourite by incorporating lightly toasted shredded coconut into my original chocolate fudge recipe. The simple addition resulted in this delicious and incredibly easy 3-ingredient coconut rough fudge.
This recipe is super simple (I promise!) and makes a great treat for your next party, event or late at night, after the kids have gone to bed – because we deserve it! While it’s not completely necessary, toasting the coconut for a minute or two until it just begins to turn a golden brown adds a little extra flavour to this fudge. There is certainly plenty of coconut throughout this fudge (you want to be able to taste the coconut with each bite), but I think adding some extra to the top of the fudge makes it look just a little bit more special.
Photo credit: Create Bake Make
Prep time: 15 mins
Cooking time: 10 mins
Chilling time: 6 hrs
Total time: 6 hrs and 25 mins
- 1 ¼ cups shredded coconut, plus extra to sprinkle
- 400 g milk chocolate, broken into squares
- 395 g sweetened condensed milk
- Line a 20cm square cake tin with baking paper. Make sure you leave plenty of paper hanging over the sides of the tin to help you remove the fudge once it has set.
- Place the shredded coconut under a medium-high heat grill and cook for 1-2 minutes or until the coconut just starts to turn golden brown. Watch it carefully to make sure it doesn't burn. Set aside until needed.
- Place a medium saucepan over a low heat and add the condensed milk and milk chocolate pieces.
- Stir regularly for 10 minutes until chocolate is melted and ingredients are combined.
- Remove the saucepan from the heat, and working quickly, add 1 cup toasted coconut and mix to combine. Immediately pour the fudge into the prepared tin, working quickly to ensure fudge doesn’t seize. Sprinkle remaining coconut over the top. Place in the fridge for a minimum of 6 hours (preferably overnight), to set.
- Remove fudge from the fridge and cut into squares, before serving.
Lauren is the creator of the blog Create Bake Make where she shares simple delicious and most importantly easy recipes that the kids can help make and the entire family will enjoy. A keen home baker, Lauren is also a mum to three boys, so when she isn't breaking up arguments over toy trucks, you will find her in the kitchen baking up a storm! In her rare quiet moments, you will find her curled up with a book or the latest magazine, enjoying a hot coffee or indulging in her slight online shopping addiction.