Introducing my perfectly balanced Toasted Coconut Fudge. If you find porohuka (fudge) too sweet like I do, then this is the recipe for you because trust me when I say, it is not like the others. 🤭 Whai mai i ahau (follow me) and we can make it together.
When I developed this simple slice recipe for Pic's peanut butter, my focus was to balance the porohuka (fudge) perfectly. This meant it needed to have just the right amount sweetness, a touch of salt and a background of toasty notes. You know what? I think I nailed it so give it a whirl and let me know what you think. 🙌
More no-bake recipes:
Do you love making no-bake slices? Then try my No-bake Peanut Butter Slice or Chocolate Nut and Seed Slice because they are both gluten and dairy free. Want to try a no-bake recipe but make it a bit fancy? Then my No-bake Marshmallow Slice is perfect for you. 💃
Videography and photography by Sarah Henderson.
Ingredient Tips for the Toasted Coconut Fudge:
- Coconut: I prefer a super fine kokonati pūtī (desiccated coconut) in this recipe because it yields the best texture but if you want to use shredded, go for it!
- Butter: Salted or unsalted pata (butter) both work so use what you prefer.
- Sugar: I use huka hāura (brown sugar) in this porohuka (fudge) recipe. I haven't tried it with white sugar so use it at your own risk.
- Cream: Fresh kirīmi (cream) is used for the base of the karamea (caramel).
- Nut Butter: Use any nut butter you want. The one I used was Pic's seeded peanut butter which worked so well because of the amazing texture.
- Chocolate: I prefer tiakarete parauri (dark chocolate) for the topping because it balances the sweetness of the filling but use your favourite chocolate.
Expert Tips:
Toast the kokonati (coconut) in the oven or in a pan on the stove. If you cook it in the stove stir it regularly because it can go from golden to burnt very quickly.
STEP BY STEP INSTRUCTIONS FOR THE TOASTED COCONUT FUDGE:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Preheat the Oven:
Preheat the oven to 140 °C bake setting or 130 °C fan bake setting.
2. Toast the Coconut:
Sprinkle the kokonati pūtī (desiccated coconut) on to a baking tray and bake for around 10 minutes.
This can also be done in a dry frying pan, set over medium heat. Heat and stir regularly to stop it from burning.
Once the kokonati pūtī (desiccated coconut) has toasted, remove it from the heat and set it aside.
3. Make the Caramel:
Add the pata (butter) to a pot or pan and gently melt it.
Once it has melted add the huka hāura (brown sugar) and simmer until the butter and sugar have united in to a simple caramel.
Pour in the kirīmi (cream) and tote (salt).
Simmer over medium heat for 3-4 minutes until thick, stirring occasionally.
Once it is thick, remove from the heat and then cool for 5 minutes.
4. Combine all the ingredients:
Add the toasted kokonati pūtī (desiccated coconut) and puehu huka (icing sugar) in to a bowl. Kaurorhia (stir it up).
Pour in the slightly cooled karamea (caramel), wanira (vanilla) and pata nati (nut butter) and then stir it all together.
5. Add the Toasted Coconut Fudge to the Tin:
Press the fudge firmly in to a 20 cm x 15 cm slice tin lined with baking paper.
Whakamātaohia (refrigerate) as you make the topping.
6. Melt the Chocolate Topping:
Pour around 4 cm of water in to the bottom of a medium pot. Bring it to a simmer over a low heat, you don't want a wild boil here, just a smooth simmer.
Chop the tiakarete (chocolate) in to fine pieces. Add it all to a heat proof bowl along with the kirīmi (cream) or miraka (milk).
Place the bowl on top of the pot of simmering water. Make sure the bottom of the bowl is not touching the water.
Melt all of the ingredients together, stirring occasionally until smooth. Remove from the heat.
7. Add the Chocolate on to the Fudge:
Pour the kirīmi tiakarete (chocolate ganache) over the slightly chilled porohuka kokonati (coconut fudge).
Spread it out evenly so it covers the porohuka (fudge).
Sprinkle over the pīnati (peanuts), karamea tiakarete (chocolate covered caramels) and poihanapere tauraki-tio (freeze-dried boysenberries).
8. Refrigerate:
Whakamātaohia (refrigerate) for 20 - 30 minutes until the tiakarete (chocolate) is set.
Store the Toasted Coconut Fudge:
This will keep well in a sealed container in the fridge or in a cool cupboard for around a week but I am positive it will not last that long.
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DID YOU ENJOY THIS RECIPE?
It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.
I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
Toasted Coconut Fudge - Porohuka Kokonati
Equipment
- 1 x 20 cm x 15 cm Slice or Loaf Tin
Ingredients
Toasted Coconut Fudge - Te Porohuka Kokonati
- 2 ⅓ C (185 g) kokonati pūtī (desiccated coconut)
- 65 g pata (butter)
- ½ C (100 g) huka hāura (brown sugar)
- ½ C (125 ml) kirīmi (cream)
- ¼ teaspoon tote (salt)
- 2 teaspoon (10 ml) wanira (vanilla)
- ½ C (80 g) puehu huka (icing sugar)
- ¾ C (200 g) pata nati (any nut butter you want, the one I used was a seeded peanut butter)
The Chocolate Icing - Te Pani Reka Tiakarete
- 140 g tiakarete parauri kua tapahia (chopped dark chocolate)
- 3 tablespoon (45 ml) kirīmi (cream) or 2 tablespoon miraka (milk)
The Decorations - Ngā Whakarākei (Optional)
- ¼ C (40 g) pīnati kua tapahia (chopped peanuts)
- 5 karamea tiakarete (chocolate caramels, chopped in to small cubes)
- 3 poihanapere tauraki-tio (freeze-dried boysenberries)
Instructions
Preheat the Oven:
- Preheat the oven to 140 °C bake setting or 130 °C fan bake setting.
Toast the Coconut:
- Sprinkle the kokonati pūtī (desiccated coconut) on to a baking tray and bake for around 10 minutes. This can also be done in a dry frying pan, set over medium heat. Heat and stir regularly to stop it from burning.
- Once the kokonati pūtī (desiccated coconut) has toasted, remove it from the heat and set it aside.
Make the Caramel:
- Add the pata (butter) to a pot or pan and gently melt it.
- Once it has melted add the huka hāura (brown sugar) and simmer until the butter and sugar have united in to a simple caramel.
- Pour in the kirīmi (cream) and tote (salt).
- Simmer over medium heat for 3-4 minutes until thick, stirring occasionally.
- Once it is thick, remove from the heat and cool for 5 minutes.
Combine all the ingredients:
- Add the toasted kokonati pūtī (desiccated coconut) and puehu huka (icing sugar) in to a bowl. Kaurorhia (stir it up).
- Add in the slightly cooled karamea (caramel), wanira (vanilla) and pata nati (nut butter) and stir it all together.
Add the Toasted Coconut Fudge to the Tin:
- Press the fudge firmly in to a 20 cm x 15 cm slice tin lined with baking paper.
- Whakamātaohia (refrigerate) as you make the topping.
Melt the Chocolate Topping:
- Pour around 4 cm of water in to the bottom of a medium pot. Bring it to a simmer over a low heat, you don't want a wild boil here, just a smooth simmer.
- Chop the tiakarete (chocolate) in to fine pieces. Add it all to a heat proof bowl along with the kirīmi (cream) or miraka (milk).
- Place the bowl on top of the pot of simmering water. Make sure the bottom of the bowl is not touching the water.
- Melt all of the ingredients together, stirring occasionally until smooth.
Add the Chocolate on to the Fudge:
- Pour the kirīmi tiakarete (chocolate ganache) over the slightly chilled porohuka kokonati (coconut fudge). Spread it out to so covers all of the porohuka (fudge).
- Sprinkle over the pīnati (peanuts), karamea tiakarete (chocolate covered caramels) and poihanapere tauraki-tio (freeze-dried boysenberries).
Refrigerate:
- Whakamātaohia (refrigerate) for 20 - 30 minutes, until the chocolate is set.
Store the Toasted Coconut Fudge:
- This will keep well in a sealed container in the fridge for around a week.
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