Raspberry Coconut Fudge

This raspberry coconut fudge is creamy, sweet, and just a little tart.

It melts in your mouth and looks so pretty on a plate.

I love making this when I want something quick but still special.

Why I Love This Recipe

I first made this on a quiet weekend when I wanted something sweet but didn’t feel like baking. I had coconut milk and some raspberries sitting in the fridge, and this little experiment turned into one of my favorite treats.

It’s no-bake and super easy
The flavor is the perfect mix of sweet and tart
It looks fancy but takes very little effort
You only need a handful of ingredients
It stores well, so you can enjoy it all week

What You’ll Need

2 cups white chocolate chips
1 can (14 oz) sweetened condensed milk
1/2 cup full-fat coconut milk
1 cup shredded coconut
1/2 cup fresh raspberries (slightly mashed)
1 teaspoon vanilla extract
Pinch of salt

Tools You’ll Need

Medium saucepan
Spatula
Mixing bowl
8×8 baking dish
Parchment paper

Servings and Time

Makes: 16 pieces
Prep time: 10 minutes
Cook time: 10 minutes
Chill time: 2 hours

Instructions

Step 1: Melt the Base

Add 2 cups white chocolate chips, 1 can (14 oz) sweetened condensed milk, and 1/2 cup coconut milk to a saucepan. Heat on low, stirring until smooth and fully melted.

Step 2: Add Flavor

Remove from heat. Stir in 1 teaspoon vanilla extract, a pinch of salt, and 1 cup shredded coconut until fully mixed.

Step 3: Add Raspberry Swirl

Gently fold in 1/2 cup slightly mashed raspberries, leaving streaks for a swirl effect.

Step 4: Set the Fudge

Pour mixture into a parchment-lined 8×8 dish. Spread evenly. Chill for at least 2 hours until firm.

Step 5: Slice and Serve

Lift from the dish and cut into 16 squares.

Pro Tips

Use low heat when melting so the chocolate doesn’t seize
Don’t overmix the raspberries if you want pretty swirls
Line your pan well so removal is easy
Chill fully before cutting for clean edges

Substitutions and Variations

Use frozen raspberries (thawed and drained)
Swap white chocolate for dark chocolate for a richer taste
Add a sprinkle of toasted coconut on top
Try strawberries instead of raspberries

Make Ahead Tips

You can make this 2–3 days ahead. Just keep it chilled and covered.

Why This Recipe Works (Quick Science)

White chocolate melts with condensed milk to create a smooth, stable base. The fat from coconut milk keeps it creamy, while the natural pectin in raspberries helps the mixture set slightly firmer.

Common Mistakes

Heating too fast and burning the chocolate
Adding too many raspberries, making it too soft
Not chilling long enough before slicing
Skipping parchment paper and struggling to remove it

What to Serve With

Hot coffee or tea
Fresh berries on the side
A scoop of vanilla ice cream

Macros Information (Per Piece)

Calories: ~180
Fat: 9g
Carbs: 22g
Sugar: 20g
Protein: 2g

FAQ

Can I freeze this fudge?
Yes, freeze in an airtight container for up to 2 months.

Can I use unsweetened coconut?
Yes, but the fudge will be less sweet.

Why is my fudge too soft?
It may need more chilling time or too many raspberries were added.

Leftovers and Storage

Store in the fridge in an airtight container for up to 5 days. Keep it chilled so it stays firm.

Final Thoughts

This raspberry coconut fudge is one of those recipes that feels special but is so easy to make. It’s creamy, fruity, and just sweet enough. Give it a try and see how it turns out for you. Then come back and share how you liked it or what twist you added.