Toasted Coconut and Peanut Butter Fudge - Porohuka Kokonati Me te Pata Pīnati
Introducing the most delicious Toasted Coconut Fudge. 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, I did not like. The sweetness level for me was just too much. So, when I developed this 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 did it! Let's take a closer look.
The Toasted Coconut Fudge recipe:
My porohuka (fudge) has a base of deeply toasted kokonati (coconut) which gives the fudge the most beautiful toasty flavour. Next create a homemade karamea (caramel) that consists of melting a few ingredients together for 5 minutes. Then hit it with your favourite pata nati (nut butter), fold it all together and set it in the fridge. Finally, top it with a simple kirīmi tiakarete (chocolate ganache) and some chopped up rare karamea (caramel lollies). Have I convinced you yet? Me mahi porohuka tātou - let's make some fudge.
Take a look at these no-bake recipes:
Love making no-bake slices? Then try my No-bake Peanut Butter Slice, it is gluten and dairy free. Want to try a no-bake recipe but make it a bit fancy? My No-bake Marshmallow Slice is perfect for you.
Want to make a slice to give away as a gift? This Rocky Road with Homemade Marshmallow is not only visually stunning but is also filled with delicious texture and flavour. Or does my Chocolate Nut and Seed Slice get your taste buds tingling? This chocolate nut and seed mix is probably the simplest recipe there is, so if you are short on time, this is the recipe for you. Let me know what you try, there are many more slice recipes here.
Videography and photography by Sarah Henderson.
Toasted Coconut Fudge - Porohuka Kokonati
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)
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
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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