Coconut Fudge

Name: Coconut Fudge
Cuisine: Trinidadian
Ingredients: 1 can (14 oz / 397 g) sweetened condensed milk; 1 cup (240 ml) evaporated milk; 2 cups (400 g) white sugar; 2 tbsp butter, plus extra for the pan; 1 cup (80 g) grated coconut, fresh or unsweetened desiccated; 1 tsp vanilla essence; ¼ tsp grated nutmeg (optional)

Creamy Trinidad milk fudge made with condensed and evaporated milk, cooked to the soft-ball stage with grated coconut, then beaten until it sets.

Desserts and Sweet Treats

1 hr 40 min est.
Serves 36
Medium

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Trini

13 October 2026

Trinidad fudge is a firm, creamy milk fudge made with condensed milk, evaporated milk, sugar and butter. This version has grated coconut stirred through it.

Two things make it work: cooking the mixture to the soft-ball stage, and beating it as it cools until it thickens and loses its shine. Pour it then, and it sets with a fine, smooth grain.

It needs constant stirring, as milk mixtures catch easily. A heavy pot and a wooden spoon are worth it.

The recipe

Coconut Fudge

Prep: 10 min
Cook: 30 min
Setting: 1 hr
Total: 1 hr 40 min
Serves: 36
Makes: 36 small squares

Times and quantities are our best estimates. This recipe is still being kitchen-tested, so trust your eyes and taste as you go.

Ingredients

Tick items off as you gather them.

1 can (14 oz / 397 g) sweetened condensed milk
1 cup (240 ml) evaporated milk
2 cups (400 g) white sugar
2 tbsp butter, plus extra for the pan
1 cup (80 g) grated coconut, fresh or unsweetened desiccated
1 tsp vanilla essence
¼ tsp grated nutmeg (optional)

Method

Butter an 8-inch (20 cm) square pan.
Put the condensed milk, evaporated milk, sugar and butter in a heavy pot over medium heat. Stir until the sugar dissolves.
Bring to a boil and cook, stirring constantly, for 15 to 20 minutes, until it thickens and turns a light caramel colour.
Add the coconut and keep cooking and stirring for about 5 minutes more, until it reaches the soft-ball stage, 235 to 240°F (113 to 116°C): a drop in cold water forms a soft ball.
Take off the heat and stir in the vanilla and nutmeg.
Beat hard with the wooden spoon for 3 to 5 minutes, until the mixture thickens, starts to look dull and holds its shape.
Pour into the pan straight away and smooth the top. Score into squares while still warm.
Leave to set for about 1 hour, then cut along the scored lines.

Serve it with

As a sweet on its own, or wrapped as a gift at Christmas

Substitutions

Plain fudge: leave out the coconut.
No thermometer: use the cold-water test, checking every minute once it thickens.

Storing and reheating

Keep in an airtight container at room temperature for up to 1 week.

Cook's notes

If the fudge stays soft, it was not cooked long enough; if it is crumbly, it was cooked too long or beaten too much.
The mixture bubbles and spits; long sleeves and a long spoon help.

https://trinbagorecipes.com/recipes/coconut-fudge/