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

Chill Time 30

Servings 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.