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This raspberry coconut fudge is my absolute top pick for a sweet treat I can feel good about. No added sugar at all, but it still totally squashes those dessert cravings. The pop of pink comes right from real raspberries, so it looks as gorgeous as it tastes.
I made this when I wanted something fun for the holidays but better-for-you than regular fudge. Now I always share it with my friends who can’t have certain foods—it’s a hit thanks to its dreamy coconut texture and that bright kick of raspberry.
Dreamy Ingredients
- Maple syrup 4 tbsp: All the sweetness without regular sugar—make sure it’s the real deal.
- Lemon zest 1 tbsp: Brings a tangy pop that lightens everything up. If you can, grab unwaxed lemons so there’s no weird flavor.
- Fresh raspberries 100g: These give you that stunning pink shade and a fresh burst of taste. Go for berries that look juicy and ripe.
- Creamed coconut blocks 400g: This is the base that makes your fudge set up solid but stay creamy too. Check the label so it’s just coconut, nothing else.
Simple Steps
- Slice And Serve:
- After it’s fully chilled, grab those edges of plastic wrap and lift the slab right out. Put it on a chopping board, then cut it into bite-size squares or fun wedges. Wipe your knife as you go for tidy slices.
- Set And Chill:
- Scrape every last bit of your blended mix into your lined pan. Smooth out the top so it looks neat. Pop it into the fridge for at least two hours, or speed things up by freezing for about half an hour.
- Blend Everything Up:
- Mix up the melted coconut, raspberries, zest, and maple syrup in a big jug. Stick in an immersion blender and blitz until it’s totally smooth and pink all through. No raspberry bits left behind.
- Melt The Coconut:
- Put your chopped coconut into a heatproof bowl and sit it over a pan of hot water. Keep the setting low and stir it a lot so nothing burns. You want it smooth—with all lumps gone.
- Get Things Ready:
- Chop or shred the coconut blocks so they melt down easier. Line a loaf tin with enough cling film to hang over the edges—makes pulling out your set fudge way easier in the end.
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The real magic here is the raspberries. They’re tart and bright, cutting through all that creamy coconut. My most sugar-obsessed family member was shocked this little treat had no white sugar when I served it at our last get-together!
Keeping It Fresh
Stash this fudge in a sealed container and it'll keep its taste and texture in the fridge for a whole week. Want it to last even longer? Wrap the squares in parchment and stick them in a freezer bag—they’ll freeze fine for up to three months. Just let one thaw in the fridge before you dig in.
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Fun Twists
Raspberries are the classic, but you can totally shake things up. Blackberries get you deep color and bold flavor, or try strawberries for a gentler, sweeter take. Swirl in a splash of almond extract for something different. Some toasted coconut flakes folded through are awesome for crunch.
Easy Keto Swap
If you’re living that keto life, you only need to switch the maple syrup for a sweetener like monk fruit or an erythritol blend. That knocks the carbs way down but keeps all the yum. For an extra boost, you can add a little MCT oil to up the healthy fats.
Common Recipe Questions
- → What's the best way to melt creamed coconut?
Break or shred it, toss it into a bowl that can handle heat, then put that over a pot with steaming water. Keep stirring until smooth.
- → Are frozen raspberries okay to use?
You sure can. Just let them thaw out first, or drop them in with your coconut while it’s melting to loosen them up.
- → Is there another sweetener I can use instead of maple syrup?
Absolutely. Grab a sugar-free maple option or stevia if you want to cut even more carbs.
- → Where should I keep this fudge?
Pop it into a sealed box in your fridge. It'll keep for roughly a week. Or you can stash it in your freezer to hold onto it longer.
- → How do I make sure my fudge gets firm?
Give it at least two hours in the fridge. If you’re in a hurry, stick it in the freezer for half an hour—it’ll set up quick.