Prep Time 10 minutes
Resting time 2 hours
Total Time 10 minutes
Servings 20 pieces
Calories 81 kcal
• 2 blocks creamed coconut 400 g
• 100 g fresh raspberries if using frozen, make sure to thaw them
• 1 tbsp lemon zest finely grated
• 4 tbsp maple syrup see notes
- Chop or grate your creamed coconut block. Line a loaf pan with cling film.
- Transfer the creamed coconut block into a small heat-proof bowl. Put the bowl in a shallow small pan or pot containing an inch or so of hot water. The heat from the water will transfer through the bowl and melt the coconut. Stir it frequently to speed up the melting process. Don’t keep it on the heat any longer than it takes to melt the creamed coconut.
- Once the creamed coconut has melted add the raspberries, lemon zest and maple syrup and blend everything together with an immersion blender or small food processor. To do so, you might want to transfer the mix to a taller container.
- Press down the blended fudge mixture into a the lined loaf tin and pop it into the fridge for a couple of hours. Alternatively, pop it into the freezer for about 20 to 30 minutes to solidify.
- Once firm enough, slice the raspberry coconut fudge into squares or triangles
Note: If you are using frozen raspberries, make sure to defrost them before blending otherwise they’ll set your fudge mix before you get the change to blend it properly. You can always toss them into the bowl when melting the creamed coconut.
You can use Sugar-free Maple Syrup or use stevia instead.