Toasted Coconut Fudge

Coconut and Peanut Butter Fudge – Porohuka Kokonati Me te Pata Pīnati

I have a confession! Before making this recipe I did not like fudge at all. Every piece of fudge that I had tasted up to this point in my life I did not like. The sweetness level for me was just too much! So, when I created this recipe for Pic’s peanut butter last year, my focus was for this fudge to have the perfect balance of sweet, a touch of salty and super delicious. You know what? I think I did it! My fudge has a base of deeply toasted coconut which gives the fudge the most beautiful toasty flavour. Then we create a homemade caramel that consists of melting a few ingredients for 5 minutes. We then hit it with your favourite nut butter, fold it all together and set it in the fridge. Then, we hit that gloriousness with a simple chocolate ganache and some chopped up caramel lollies. Have I convinced you yet?

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Toasted Coconut Fudge – Porohuka Kokonati

A no-bake, naturally gluten free fudge made with a lightly sweetened caramel, deeply toasted coconut and your favourite nut butter.

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Prep Time 30 minutes minutes

Chill Time 30 minutes minutes

Servings 25 pieces

Ingredients

Toasted Coconut Fudge – Te Porohuka Kokonati

• 2 ⅓ C kokonati pūtī (desiccated coconut)
• 65 g pata (butter)
• ½ C huka hāura (brown sugar)
• ½ C kirīmi (cream)
• ¼ tsp tote (salt)
• 2 tsp wanira (vanilla)
• ½ C puehu huka (icing sugar)
• ¾ C 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 tbsp kirīmi (cream)

The Decorations – Ngā Whakarākei (Optional)

• ¼ C pīnati kua tapahia (chopped peanuts)
• 5 karamea tiakarete (chocolate caramels, chopped in to small cubes)
• 3 poihanapere tauraki-tio (freeze-dried boysenberries)

Instructions

Toasted Coconut Fudge – Te Porohuka Kokonati

• Pre-heat the oven to 140 °C.
• Sprinkle the kokonati pūtī (desiccated coconut) on to a baking tray.
• As the kokonati pūtī (desiccated coconut) toasts, make the karamea (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, stir occasionally. One it is thick, remove from the heat and cool for 5 minutes.
• Add the toasted kokonati pūtī (desiccated coconut) to a bowl. Add the puehu huka (icing sugar) and stir it in to the coconut.
• Pour in the slightly cooled karamea (caramel) and the wanira (vanilla). Add the pata nati (nut butter) and stir it all together.
• Press the fudge firmly in to a 20 cm x 15cm slice tin lined with baking paper. Refrigerate as you make the topping.

The Chocolate Icing – Te Pani Reka Tiakarete

• Add the tiakarete parauri (dark chocolate) and kirīmi (cream) to a heat proof bowl. Place the bowl over a pot of barely simmering water to melt it gently. Make sure the bowl doesn't touch the water.

  2. Sprinkle over the pīnati, karamea tiakarete and poihanapere tauraki-tio.

  3. Refridgerate for 30 minutes or until set.
• Once it has melted and come together, pour it over the chilled fudge. Spread it out to smooth the top.

The Decorations – Ngā Whakarākei (Optional)

• If you want to decorate it, as you soon as you add the chocolate, place the pīnati (peanuts), karamea (caramels) and poihanapere tauraki-tio (freeze-dried boysenberries) over the top.
• Set in the fridge and enjoy. This will keep well in a sealed container for around a week.

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