Raspberry Coconut Fudge Treat (Print)
Creamy coconut and raspberry fudge squares with hints of lemon zest, sweetened naturally with maple syrup for a perfect treat.
# Ingredients:
→ Main Ingredients
01 -
400 g creamed coconut, chopped or grated
02 -
100 g fresh raspberries, thawed if frozen
03 -
1 tbsp lemon zest, finely grated
04 -
4 tbsp maple syrup
# Steps:
01 -
Chop or grate the creamed coconut block. Line a loaf pan with cling film.
02 -
Transfer the creamed coconut into a heat-proof bowl. Place the bowl in a shallow pan with an inch of hot water and melt, stirring frequently. Remove from heat once fully melted.
03 -
Add raspberries, lemon zest, and maple syrup to the melted coconut. Blend using an immersion blender or food processor until smooth. Use a tall container if necessary.
04 -
Press the blended mixture into the lined loaf pan. Refrigerate for 2 hours or freeze for 20-30 minutes until solid.
05 -
Once firm, cut the fudge into squares or triangles.
# Additional Notes:
01 -
Defrost frozen raspberries before blending to prevent the fudge from setting prematurely.
02 -
Sugar-free maple syrup or stevia can be used as substitutes.