Ugh. I’m really sorry to have to do this to you. Really.

Mocha Coconut Fudge I

Because I’m sure you have plans tonight and all, that include like, watching six episodes of Friends, eating a dinner of crackers, cheese and wine and then not doing laundry and not cleaning the bathroom.

Especially if you are my clone.

Mocha Coconut Fudge I

But you must cancel those plans.

Because now you’re going to make fudge.

Mocha Coconut Fudge I

Truuuuuuust me on this one. I don’t love fudge either. I know. I mean, it’s delicious and all, and I love a few (thousand) bites, but it’s rarely what I choose to make in a dire moment of emotional baking and rarely what I choose to eat in the often hours of emotional eating.

Know what I’m saying? Stacy’s pita chips and m&m’s covering a peanut butter spoon work wonders there.

Fudge is simply soooo chocolatey and rich that when all you want to do is chew, chew, chew, it isn’t the best drug of choice.

But that’s neither here nor there.

Mocha Coconut Fudge I

THIS fudge needs to be made.

That’s really all I can tell you at the moment as I’m still somewhat sidelined on the couch with my BFF Kleenex and my old friend, Pinot Noir. Well, that and uh, what the heck is going on with Liam and Annie on 90210? Wow. Is that Vinny? And seriously, how WEIRD was it that my boyfriend Michael Buble was on TV last night?! Cahrazy. And can they just make Neil Patrick Harris the new Regis now? Cutie patootie he is. And I’d like to live inside the Home Alone movies. Still.

But anyway.

Mocha Coconut Fudge I

For basically my entire existence, Mother Lovett insisted on making this two-toned butterscotch/chocolate fudge, even though every year we begged her to make a two-toned peanut butter/chocolate fudge. And every year we watched that two-toned butterscotch/chocolate fudge turn to lumps of coal on her cookie plates because And she never made the peanut butter fudge. Stubborn much?

She froze it anyway. She packed it in with the thumbprints of stone and froze it for years. She brought it out mid-July where is sat and still wouldn’t melt in 90-degree temps. FYI: rocks don’t melt.

Mocha Coconut Fudge I

For some reason, butterscotch has never been on my radar. Totally weird, I know, with the whole “butter” thing and all. I’m sure some day down the line I’ll develop an obsession with it, create approximately five or six recipes with a butterscotch focus to bombard you with, never to mention it again. It’s just how I roll.

And I’m pretty sure I’m too old to say that. Gag me.

Mocha Coconut Fudge I

Mocha coconut it is!


I don’t do homemade gifts, but if I did, I 100% absolutely for sure would want to give this to someone. But I’d probably eat it all first. I guess I could just gift it to myself? Oh wait. Already did that.

Mocha Coconut Fudge I


Mocha Coconut Fudge

Yield: makes one 8x8 pan


12 ounces semisweet chocolate, chopped
12 ounces white baking chocolate, chopped
1 can (15oz) sweetened condensed milk
1 1/2 tablespoons espresso powder (or instant coffee)
1 teaspoon vanilla extract
1 1/2 teaspoons coconut extract
1 tablespoon coconut oil
1/2 cup flaked coconut, toasted


Spray an 8×8 pan with non-stick spray.

Add semisweet chocolate to a double boiler, and melt completely. One melted, add in half of the sweetened condensed milk, the vanilla, the coffee powder and 1/2 tablespoon of coconut oil. Stir with a spatula until combined and fairly smooth, then spread evenly in the bottom of the pan. Mixture will be thick. Place in the freezer for 30 minutes.

Add white chocolate to a double boiler and melt completely. Add in remaining condensed milk, coconut oil and coconut extract, stirring until combined. Remove fudge from freezer and add white chocolate on top, spreading evenly to coat. Top with toasted coconut, then chill in the refrigerator for 60-90 minutes.

When ready to cut, fill a large cup with hot water. Dip a sharp knife into the water, then blot on a towel. Use knife to cut fudge into your desired size of squares.

Note: the melting can also be done in the microwave. I suggest melting the chocolate first on medium power in 30 second increments, stirring after each time. Once melted, add in remaining ingredients and stir until smooth. You can also use this Lindt Coconut White Chocolate for the coconut layer.

[adapted from mother lovett's 3 minute fudge]

Mocha Coconut Fudge I

Oh fudge.

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235 Responses to “Mocha Coconut Fudge.”

  1. #
    Bethany — December 15, 2011 @ 12:20 am

    I just made this tonight an it turned out awesome! Everyone’s loves it! Thanks for the recipe!


  2. #
    Samantha Cernock — December 15, 2011 @ 8:33 am

    I’m making this today for my Christmas Goodie Jars. I can’t wait to taste them!


  3. #
    Cate — December 16, 2011 @ 11:44 pm

    This is on my list for Christmas baking/candy. I have had a hate-hate relationship with melting chocolate this baking season. Normally, non-white chocolate melts perfectly for me and white is what gives me trouble. However, the past couple of times I’ve tried melting any kind of chocolate, it just seizes on me. It kills me because I use good chocolate, too! Not to say that I don’t just eat the chocolate half melted… But it’s not usable for recipes. Okay, I’m done going on about my melting problems! I can’t wait to try this tomorrow!


    • Christy — April 19th, 2012 @ 5:03 pm

      Cate, if chocolate seizes, add more chocolate and melt some more- just a little at a time. If it’s burnt then toss it, but if it’s just seized like it’s dried out then you can just add more chocolate to it. Be sure to keep water away from it- water is the enemy of chocolate!


  4. #
    Tammy — December 17, 2011 @ 9:01 pm

    How do you store this? Does it need to remain in the refrigerator? It sounds wonderful can’t wait to try it.


  5. #
    Mollie — December 20, 2011 @ 10:20 am

    I made it and it was fantastic! Thank you for the recipe!


  6. #
    Sarah — December 20, 2011 @ 7:26 pm

    This looks amazing! I would love if you shared this in my holiday dessert recipes Blog Hop. We’re giving away a prize from Wilton to the blogger with the most “likes”, come check it out! :)

    Sarah @ RecipeLion


  7. #
    April — December 21, 2011 @ 12:06 pm

    I made this. It’s soooooo easy and soooooo yummy. I couldn’t find they fancy coconut flakes like your picture shows so I just got a bag of the sweetend flakes and toasted them. I also opted for just the instant coffee granules. I was worried they were too “chunky” and wouldn’t mix well but they seemed too. I haven’t tasted anything off in texture.


  8. #
    tessa — April 7, 2012 @ 10:55 am

    i am making theses for my grandma for my birthday .



  9. #
    Katie — April 11, 2012 @ 1:46 pm

    I made this fudge for Christmas for gifts for family members and it was a big hit! Everyone liked it. I used instant coffee instead of espresso powder and it was good but next time I’ll try the espresso powder. I love mocha and coconut so of course I ate lots of it myself. Delicious! Thanks for the recipe! I’ve pinned it on Pinterest and I’m sure I’ll be making it again!


  10. #
    susan — April 20, 2012 @ 1:38 pm

    ummmm, yes please! i could eat these off of my computer screen. perfectly, perfect!


  11. #
    Andrea — April 21, 2012 @ 10:44 am

    I can’t wait to try to make this! I know it will be a HUGE hit in my coconut loving family :-) Have you tried it with the Lindt coconut white chocolate? Wondering which way is better, but I guess I can always try it both ways and let the family decide!


  12. #
    CulinarilyCourtney — April 21, 2012 @ 3:49 pm

    Oh my goody goodness. I HAVE to make this. My Grandma who frequently falls asleep in her chair with See’s candy spittle dribbling out of her mouth would love this. Consequently, she passed her candy gene onto me too, which means I would love this too!


  13. #
    Renee — April 22, 2012 @ 9:37 pm

    OMG, saw this on Pinterest, so happy there was an actual link to the recipe! This is a must do, even for summer. Maybe add a little rum flavor to the coconut? Ahhhh, sweet decadence…do this for my niece’s birthday.


  14. #
    Julie B. — April 22, 2012 @ 10:15 pm

    Is Michael Buble your boyfriend too? Were you watching the Christmas special? I love coconut – must try this recipe soon!


  15. #
    Jenn — April 29, 2012 @ 11:42 am

    This sounds awesome!!…..except for the coconut. I can adjust on the extract and flakes, but does anybody have a recommendation of what to substitute for the coconut oil?


    • Jessica — April 29th, 2012 @ 11:46 am

      Do you not want any coconut at all? I would just double the mocha chocolate layer, and still use the coconut oil – you won’t be able to taste it at all. It doesn’t taste like coconut when mixed and baked with. If the problem is an allergy or otherwise you could try butter? You just need something that is solid at room temp.


  16. #
    Coco — May 30, 2012 @ 3:34 pm

    You’re cute. I like the way you write. Maybe I should ditch housework and make this fudge. It looks so tasty!


  17. #
    Happyrainyday — August 21, 2012 @ 8:21 pm

    How do you know what I do in the evenings?!? I literally have crackers and Camenbert next to me (well I used to) and I do have things to do tonight. I will not (probably) make this (crazy delicious looking) fudge! See, I have a list. It’s lengthy and needs attention and I have a limited amount of time to accomplish (half of) said list! So no! I refuse (temporarily) to take the time to make this! I simply have more pressing matters at hand! …..(I’ll let you know how it turns out).


  18. #
    Vera Zecevic – Cupcakes Garden — September 10, 2012 @ 2:17 am

    Oh my good! I simply adore coconut! But in this combination it is absolutely heaven for my mouth :)


  19. #
    Katrin — November 22, 2012 @ 12:31 pm

    This sounds so yummy.
    Gonna try the fudge this weekend for christmas gifts. :-)
    Greetings from Germany :-)


  20. #
    Jess S — December 10, 2012 @ 12:38 am

    How do you toast the flaked coconut? Or do you buy it that way?


  21. #
    HTBaking — December 12, 2012 @ 10:21 pm

    I made this and my chocolate seized when I added the condensed milk, both the semi sweet and white chocolate. It ended up clumpy and dry. Suggestions?!


  22. #
    Brenda — December 13, 2012 @ 11:15 pm

    Ha! Love this post! You’re hilarious! One of the few recipes I’ve looked at where I actually read all the words and didn’t just skip past all the pics to get to the recipe!

    Thanks for sharing this recipe! Sounds amazing! Can’t wait to try!


  23. #
    Kerry — October 21, 2013 @ 9:36 pm
  24. #
    Lisa — November 8, 2013 @ 9:05 pm

    Could you substitute coconut cream (coco lopez) for the white chocolate half of the fudge?


  25. #
    lindsay — December 16, 2013 @ 8:59 am

    If I want to take out the mocha flavor, should I just omit the espresso? Or sub it with cocoa?


  26. #
    vince — August 19, 2014 @ 6:16 pm

    too sweet and bottom was to bitter


  27. #
    NRS — September 24, 2014 @ 5:12 pm

    I love your 3-minute fudge recipe, so i’m looking forward to trying this one. I never keep coconut oil in the house. Can i substitute canola oil? Thanks!


  28. #
    NRS — November 17, 2014 @ 9:06 pm

    Bought some coconut oil and made this. So so so yum!!!! Thanks for the great recipe!!!



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