- 1 cup sweetened condensed milk
- 1/2 cup unsweetened coconut milk
- 2 tablespoons salted or unsalted butter
- 2 teaspoons light corn syrup
- 1/3 cup finely shredded unsweetened coconut
- 1/3 cup ground pistachios
- 1/3 cup chocolate sprinkles or “vermicelli”
Coconut milk fudge is one of those recipes that are quite easy to prepare. You don’t need many ingredients to make it. Little wonder some people tagged it as 5 ingredients (or fewer) recipe. Yes, you saw it right! 5 ingredients or fewer, depending on your choice!
Who wouldn’t want to try it as dessert? Or, just imagine serving this recipe at your kid’s birthday party… The kids are gonna love it! Coconut milk fudge can also be called coconut milk caramels (or coconut brigadeiros). They’re a simple confection of canned sweetened condensed milk, coconut milk and a pat of butter.
However, in this recipe, corn syrup will be added to the pastry, rolled with shredded coconut, chocolate vermicelli, and grounded pistachios as toppings. Ain’t you excited seeing finely shredded unsweetened coconut, chocolate sprinkles or vermicelli, and grounded pistachios as toppings? because I am… I’m getting really excited!
The shredded coconut could also be lightly toasted to make it a bit crunchy… Even the pistachios can be toasted too. However, toasted, grounded pistachios add a brown or green shade to the candy’s coat… which looks a little bit unpretty. So, you should use a ground raw pistachios. However, these are just suggested toppings – you can use your own. Maybe crushed cookie crumbs or anything you prefer. Quite flexible, right?
The ball is totally in your court, so explore (winks). Enough of the stories, shall we get started on how to make your own Coconut Milk Fudge? Go get your apron’s ready, watch your hands. Don’t forget those tiny little candy cups you’re gonna serve your coconut milk fudge with, and let’s go on a journey to the Coconut Milk Fudge world!
So, to get started, combine sweetened condensed milk, coconut milk, butter, and corn syrup In a medium-sized heavy saucepan. Stir frequently so that the mixture does not stick to the bottom and bring to a boil over medium heat. Then reduce to low heat and continuously whisk until the mixture starts to look like dough, or fudgy. To test if it’s ready, pinch a piece off and let it cool for some minute and roll it into a ball. If you can turn it to a ball, take the pan off the heat and transfer the fudge into a bowl.
Note: Do not scrape the pan; you might leave any residue behind. Let the fudge cool to room temperature, then refrigerate until it’s firm, at least 4 hours. Scoop out a teaspoonful of the mixture and use your hands to roll it into balls about a three-quarter-inch in diameter. Then set aside on a baking sheet.
Note: Moist your hands a little, by adding 1-2 drops of water in your palms. So that they can form balls easily. Place your toppings (shredded coconut, chocolate vermicelli, and pistachios) in large bowls and roll the brigadeiros (rolled fudge) through them, thereby covering the surface completely. Store in an airtight container at room temperature for 2 days. You can also refrigerate for up to a month. Serve at room temperature. Bon appetite!
- In a medium-size heavy saucepan, combine condensed milk, coconut milk, butter and corn syrup. Bring to a boil over medium heat. Reduce heat to low and whisk constantly until fudgy. This took me 20 to 25 minutes, and the candy began taking on a beige, caramelized color.
- Slide mixture into a bowl. Let cool to room temperature, then refrigerate until very firm, at least 4 hours. Scoop out teaspoonfuls of the mixture and use hands to roll into balls, about 3/4-inch in diameter. Set aside on a baking sheet.
- Place toppings in wide bowls and roll brigadeiros through them, covering the surface completely. Store in an airtight container at room temperature for 2 days, or refrigerate for up to 1 month. Serve at room temperature.