Coconut Raspberry Fudge (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
4 tbsp maple syrup
02 -
1 tbsp lemon zest, finely grated
03 -
100 g fresh raspberries, thawed if frozen
04 -
2 blocks creamed coconut, 400 g
# Steps to Follow:
01 -
When it’s nice and solid, cut into triangles or squares.
02 -
Spread the mixture into your lined pan. Pop it in the freezer for 20-30 minutes or stick it in the fridge for a couple hours. Wait until it firms up.
03 -
Drop the maple syrup, lemon zest, and raspberries into the melted coconut. Use a food processor or stick blender and blend in a tall jug if you have to. Get everything totally mixed and smooth.
04 -
Put your chopped coconut into a heat-safe bowl. Rest this bowl in a bigger pot with an inch of hot water and let it melt. Keep stirring and take it off once totally melted.
05 -
Chop or grate all your coconut. Get your loaf pan ready with cling film.
# Additional Tips:
01 -
Make sure you thaw the raspberries first, or the mixture might get too hard too soon while blending.
02 -
Try swapping maple syrup for a sugar-free sweetener or stevia if you want.