Raspberry Coconut Fudge Treat

This indulgent raspberry coconut fudge treat delivers a burst of vibrant flavor with the perfect balance of creamy coconut and tangy raspberries. The gorgeous pink color comes naturally from the berries, making it as beautiful as it is delicious without any artificial ingredients.

I discovered this recipe when looking for a healthy dessert alternative that still felt indulgent. What began as an experiment has become my goto impressive dessert when entertaining friends who follow special diets since its naturally dairyfree and vegan.

Ingredients

• Creamed coconut blocks: Provide the rich base for this fudge with natural healthy fats that give the perfect texture. Look for solid blocks in the international foods section not coconut cream in cans.
• Fresh raspberries: Bring a vibrant tartness and stunning pink color. Choose plump berries without mold or use frozen when out of season.
• Lemon zest: Adds a bright citrus note that enhances the raspberry flavor. Always use organic lemons when zesting to avoid pesticide residue.
• Maple syrup: Provides natural sweetness that complements the coconut beautifully. Use pure maple syrup not pancake syrup for the best flavor profile.

Step-by-Step Instructions

Prepare the coconut:

Chop the creamed coconut blocks into small pieces to help them melt evenly and quickly. Line your loaf pan completely with cling film leaving some overhang to make removal easy later.

Create a water bath:

Fill a shallow pan with about an inch of water and bring to a gentle simmer. Place your heatproof bowl containing the chopped coconut into this bath ensuring no water splashes into the coconut.

Melt with patience:

Stir the coconut frequently as it melts to prevent any scorching or uneven melting. The texture will transform from solid white chunks to a smooth translucent liquid that should be completely free of lumps before proceeding.

Blend components:

Once your coconut is fully melted combine it with the raspberries lemon zest and maple syrup. The immersion blender works best for this allowing you to achieve a perfectly smooth consistency without transferring hot ingredients.

Set your creation:

Press the mixture firmly and evenly into your lined pan working it into all corners. The more even the surface the more professional your final fudge pieces will look.

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The first time I served this fudge at a dinner party my guests refused to believe it contained just four ingredients. The vibrant pink color looks so striking that people assume its much more complicated than it actually is. My favorite part is watching peoples faces when they take their first bite expecting something overly sweet and instead experiencing the complex flavor profile.

Temperature Matters

The success of this recipe depends significantly on temperature control. If your melted coconut is too hot when you add the raspberries their vibrant color might dull slightly. Conversely if the mixture cools too quickly during blending it can become difficult to work with and wont spread evenly in the pan. Aim for the melted coconut to be warm but not hot enough to burn your finger if you dip it in.

Storage Solutions

This fudge keeps beautifully in the refrigerator for up to two weeks when stored in an airtight container with parchment paper between layers to prevent sticking. For longer storage freeze individual pieces on a tray until solid then transfer to a freezer bag where they will keep for up to three months. Allow frozen pieces to thaw for about 10 minutes before serving for the best texture and flavor experience.

Flavor Variations

While the raspberry version is stunning try experimenting with other berries for different flavor profiles and colors. Blackberries create a deeper purple treat with a more intense berry flavor while blueberries offer a milder sweetness with beautiful blue-purple hues. For a tropical twist substitute the raspberries with mango and add a touch of lime zest instead of lemon. The creamed coconut base provides a versatile canvas for countless creative variations.

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Recipe FAQs

→ Can I use frozen raspberries for this fudge?

Yes, you can use frozen raspberries, but they must be completely thawed before blending with the other ingredients. This prevents the mixture from setting too quickly when the cold berries meet the warm coconut cream.

→ How long will the raspberry coconut fudge keep?

When stored in an airtight container in the refrigerator, the fudge will keep well for up to 7 days. You can also freeze it for up to 3 months, separating layers with parchment paper.

→ What can I substitute for maple syrup?

You can use sugar-free maple syrup or stevia as mentioned in the notes. Honey would also work well, though it will add a different flavor profile. Agave nectar is another good option if you prefer.

→ What is creamed coconut and where can I find it?

Creamed coconut (sometimes called coconut cream concentrate) is a solid block of coconut meat that has been ground and compressed. It's different from coconut cream in cans. You can find it in the international section of grocery stores, health food stores, or Asian markets.

→ Can I add other flavors to this fudge?

Absolutely! This recipe works well with additions like vanilla extract, almond extract, or even a touch of cardamom. You could also fold in chopped nuts or dried fruits for texture, or add white chocolate chips for extra sweetness.

→ Does this fudge need to be kept refrigerated?

Yes, due to the fresh ingredients and the coconut base, this fudge should be kept refrigerated when not being served. It will soften at room temperature, so it's best served chilled.