Mocha Coconut Fudge

While you are waiting for the adorable photos of my nephews (because I'm sure you are just on the edge of your seat in anticipation), I figured I'd hold your attention with something equally enticing: this delicious mocha coconut fudge. This may be one of my favorite fudges--and that's saying a lot because I never thought I'd find anything to compete with my chocolate peanut butter fudge. My only complaint with the recipe is the use of coconut oil in it, which is apparently quite expensive (at least in Sioux Falls). But the taste of the fudge totally validated the expense, and now I'll just have to find other uses for the oil (or make lots and lots of batches of this fudge!)

Mocha Coconut Fudge
(original recipe found here)


12 ounces semisweet chocolate chips
12 ounces white chocolate chips
1 15 oz can sweetened condensed milk
1 1/2 tbsp espresso powder (or instant coffee)
1 tsp vanilla extract
1 1/2 tsp coconut extract
1 tbsp coconut oil
1/2 cup flaked coconut, toasted

Spray an 8x8 pan with non-stick spray. Add semisweet chocolate to a double boiled and melt completely. Once melted, stir in half the sweetened condensed milk, the vanilla, the coffee powder, and 1/2 tbsp of coconut oil. Mix with a spatula until well combined and fairly smooth, then spread evenly in the bottom of the prepared pan (mixture will be thick). Place in the freezer for thirty minutes.

Add the white chocolate to a double boiler and melt completely. Stir in the remaining sweetened condensed milk, coconut oil, and coconut extract. Mix until well combined. Remove the fudge from the freezer and top with the white chocolate layer. Spread to coat evenly. Top with the toasted coconut, pressing it in slightly to ensure that it sticks, then chill in the refrigerator for at least sixty minutes.

I'm not normally one to be bossy, but you really should make this fudge. Today. And then open a nicely chilled bottle of rose or white wine and enjoy the first day of summer in style!