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This raspberry coconut fudge is my go-to sweet fix when I want something yummy that won't load me with sugar. The awesome pink shade is all thanks to juicy raspberries, so it looks just as good as it tastes.
I tried making this fudge when searching for something lighter and healthier than the usual holiday sweets. Now, I whip it up for buddies who are picky with food and can't have certain treats. They all love how smooth it is and that major raspberry kick.
Dreamy Ingredients
- 400g Creamed coconut blocks: These are what make the fudge hold together while keeping it nice and creamy. Get the pure stuff—skip anything with extra junk in it.
- 4 tbsp maple syrup: Brings all the sweetness without using regular sugar. The good stuff is always made with real maple syrup.
- 1 tbsp lemon zest: The zesty pop stops things from feeling super heavy. Try to go for organic lemons—better taste and no unwanted sprays.
- 100g fresh raspberries: These little guys are your color and flavor heroes. Pick the freshest, firmest berries you can find.
Simple Steps
- Slice and Serve:
- After the fudge sets up, grab the overhanging wrap and pull it out of the pan. Lay it on a board, and cut into squares (or triangles if you want to mix it up). If you wipe the knife every time, your pieces come out super sharp.
- Chill The Fudge:
- When your mixture’s blended, tip it into the lined pan using a spatula, and flatten the top so it looks good. Pop it in the fridge for two hours or stick it in the freezer for half an hour if you’re in a hurry.
- Blend Everything Together:
- Blend up your melted coconut with the raspberries, syrup, and zest using a stick blender in a tall jug. When it’s all smooth and pink (with zero seeds left), you’re good.
- Melt Your Coconut:
- Set a heat-proof bowl of chopped coconut over a pan with just a bit of hot water on gentle heat. Stir all the time so nothing scorches. It should all melt without any lumps left.
- Get Stuff Ready:
- Chop or grate the coconut blocks so they melt faster. Line a loaf tin with plastic wrap, leaving extra hanging over the sides so you can easily lift out the fudge afterwards. Makes the whole process a breeze.
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For me, the raspberries make this treat stand out. Their little bite is perfect with the creamy coconut. The first time I made this for family, even my aunt who’s got a sweet tooth didn’t believe there was no regular sugar in it.
Keeping It Fresh
This fudge will last a week in a sealed container in the fridge and won’t lose its flavor or texture. Planning to store longer? Wrap single squares in parchment and toss in a freezer bag. Freeze up to 3 months. When you want one, just let it thaw in the fridge for about an hour.
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Fun Twists
Swapping in other berries totally works. Blackberries make it deep purple and super tasty, strawberries give a lighter, sweeter bite. Try a splash of almond extract for an extra spark, or mix in toasted coconut bits to get some crunch.
Easy Keto Swap
If you’re eating low carb, just switch out the maple syrup for monk fruit syrup or liquid erythritol. Makes the sugar count way lower but still tastes awesome. Adding a tablespoon of MCT oil can bump up the healthy fats if that matters to you.
FAQs About the Recipe
- → What's the way to soften up creamed coconut?
Just cut or shred the creamed coconut, pop it in a bowl, and rest the bowl over steamy water. Keep stirring now and then, and soon it'll be smooth.
- → Is it fine to use raspberries from the freezer?
Absolutely—let them thaw first, or toss the frozen berries in with the coconut while it's melting to help them soften.
- → Is there another option instead of maple syrup?
Sure thing, you could swap in stevia or a sugar-free syrup if you’re staying low-carb.
- → What’s the best way to keep Coconut Raspberry Fudge fresh?
Seal it up tight in a container, stash it in the fridge for a week, or freeze it so it lasts way longer.
- → How can I make sure the fudge gets nice and firm?
Pop it in the fridge for a couple hours or use the freezer for about 20 minutes. It’ll harden up before you slice it.