If you’ve ever longed for the taste of pure nostalgia, Grandma Inga’s White Coconut Fudge is like a family hug in dessert form. This melt-in-your-mouth treat combines sweet, creamy white chocolate with ribbons of shredded coconut, creating a snowy, luscious bite that’s perfect for sharing—or stashing away for yourself. Whether you’re making it for a holiday gathering or just want to surprise someone with a little homemade delight, Grandma Inga’s White Coconut Fudge is the kind of recipe that builds new memories with every bite.
Ingredients You’ll Need
With just a handful of pantry staples, you can whip up a batch of this magical fudge in no time. Each ingredient brings something special to the table—flavor, softness, or that irresistible coconutty texture that makes this recipe shine.
- White chocolate chips: These melt into a silky base, setting the stage for the fudge’s sweet, creamy flavor and signature ivory glow.
- Sweetened condensed milk: This gives the fudge its rich, dense texture while keeping it perfectly moist and chewy.
- Vanilla extract: Just a splash brings warmth and rounds out the flavors, elevating the coconut beautifully.
- Sweetened shredded coconut: For gorgeous texture, tropical flavor, and a snowy finish that makes each bite truly special.
- Salt: A tiny pinch balances the sweetness and deepens every other flavor, making the whole batch sing.
How to Make Grandma Inga’s White Coconut Fudge
Step 1: Prepare Your Pan
Line an 8×8-inch square baking pan with parchment paper, making sure there’s enough overhang on the sides to easily lift out the fudge later. This little step is a real lifesaver for clean-up and presentation!
Step 2: Melt the Chocolate and Milk
In a medium saucepan set over low heat, combine the white chocolate chips and the entire can of sweetened condensed milk. Stir non-stop as the chips melt and the mixture turns smooth, creamy, and irresistible. Keep the heat low to avoid scorching.
Step 3: Add Flavor and Coconut
Remove the pan from the heat and immediately stir in the vanilla extract, salt, and all of that fluffy shredded coconut. Mix until everything is evenly combined and the coconut is well distributed throughout the fudge base.
Step 4: Pour and Smooth
Scrape the coconutty mixture into your prepared pan. Use a spatula to gently smooth the top into an even layer. If you want a bit of extra texture, sprinkle an additional handful of shredded coconut over the surface at this point.
Step 5: Chill and Cut
Pop the pan into the refrigerator for at least 2 hours, or until completely set and firm. Once it’s chilled through, lift the block of fudge out using the parchment paper overhang, set it on a cutting board, and slice into tidy squares. Each piece of Grandma Inga’s White Coconut Fudge is ready to steal the show!
How to Serve Grandma Inga’s White Coconut Fudge
Garnishes
For an eye-catching finish, try sprinkling extra shredded coconut or finely chopped toasted nuts over the fudge before chilling. A delicate dusting of powdered sugar or even a drizzle of dark chocolate can add a lovely touch for special occasions.
Side Dishes
This fudge pairs wonderfully with a steaming cup of black coffee or a tall glass of milk. During the holidays, serve alongside a platter of fresh berries or candied citrus peel for a beautiful, balanced dessert table.
Creative Ways to Present
Package individual squares in pretty candy wrappers for a thoughtful homemade gift, or stack them artfully on a vintage cake plate lined with parchment for an old-fashioned dessert spread. For parties, cut each piece into triangles or fun shapes for playful bites that guests will adore.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Grandma Inga’s White Coconut Fudge to an airtight container and refrigerate. It keeps beautifully for up to two weeks, which makes it ideal for holiday prep or whenever sudden sweet tooth cravings strike.
Freezing
You can absolutely freeze this fudge! Wrap pieces tightly in plastic wrap and store in an airtight freezer-safe container. They’ll stay fresh for up to three months—just thaw them overnight in the fridge before serving for best texture.
Reheating
No reheating is generally needed for fudge, but if you prefer a gooier texture, you can let the pieces sit at room temperature for about 15 minutes before indulging. Fudge should always be served cool, never hot, to retain its signature creamy bite.
FAQs
Can I use unsweetened coconut instead?
Yes, you can use unsweetened shredded coconut, but Grandma Inga’s White Coconut Fudge is beloved for its sweet, candy-like flavor, so you may want to add a tablespoon of extra sugar to keep that classic taste.
What’s the best way to cut clean squares?
Chill the fudge thoroughly and use a very sharp knife, wiping it clean between each cut. This helps create those perfect bakery-style squares with crisp edges.
Can I make this fudge dairy-free?
Absolutely! Try swapping in your favorite dairy-free white chocolate chips and a coconut-based sweetened condensed milk. The result is delightfully close to the original and still bursting with coconut flavor.
Is it possible to double the recipe?
Yes, you can easily double all the ingredients and use a 9×13-inch pan for a party-sized batch of Grandma Inga’s White Coconut Fudge. Just be sure to extend the chilling time to ensure it sets up fully.
What other mix-ins can I try?
Chopped toasted almonds, macadamia nuts, or even dried cranberries can be folded in along with the coconut for a fun twist. Don’t be afraid to play around and create your own signature version!
Final Thoughts
There’s something truly magical about seeing a plate of Grandma Inga’s White Coconut Fudge disappear at a gathering. Sweet, simple, and full of charm, it’s one of those recipes you’ll want to make again and again. Gather your ingredients, invite a friend or two to help stir, and enjoy every coconutty bite—your own sweet tradition starts here.
Print
Grandma Inga’s White Coconut Fudge Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 15 minutes (includes chilling)
- Yield: 36 small squares 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
Grandma Inga’s White Coconut Fudge is a delightful no-bake treat that combines the sweetness of white chocolate with the tropical flavor of coconut. This easy fudge recipe is perfect for holiday gatherings or as a sweet indulgence anytime.
Ingredients
White Coconut Fudge:
- 3 cups white chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1/4 teaspoon salt
Instructions
- Prepare the Pan: Line an 8×8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
- Melt Ingredients: In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir continuously until the chocolate is melted and the mixture is smooth.
- Add Flavorings: Remove from heat and stir in the vanilla extract, salt, and shredded coconut until fully combined.
- Chill: Pour the mixture into the prepared pan and smooth the top with a spatula. Chill in the refrigerator for at least 2 hours, or until set.
- Serve: Once firm, lift the fudge out of the pan and cut into squares.
Notes
- For extra texture, sprinkle additional shredded coconut on top before chilling.
- You can also add a handful of chopped toasted almonds or macadamia nuts for a nutty twist.
- Store in the fridge in an airtight container for up to 2 weeks.
Nutrition
- Serving Size: 1 square
- Calories: 130
- Sugar: 14g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
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