Blueberry & Lemon Fudge with creamed coconut (4 ingredients) #dessert #deliciousrecipe

Blueberry & Lemon Fudge with creamed coconut (4 ingredients) #dessert #deliciousrecipe

Blueberries and lemon are a match made in paradise. They move and spin on the taste buds making a flawless variety of flavors. In this formula, I've added them to one of my record-breaking trusted and most loved fixings: 'creamed coconut', to make a wanton, delicate fudge.

It's rich, yet you needn't feel remorseful, on the grounds that the majority of the fixings are beneficial for you. It's anything but difficult to feel satisfied with just a couple of little squares as well.

They make an incredible treat or blessing, and with just 4 fixings, are fast and easy to make.

A scrumptious, elective fudge formula utilizing creamed coconut, blueberries, lemon and maple syrup.


Blueberry & Lemon Fudge with creamed coconut (4 ingredients) #dessert #deliciousrecipe


  • 300g creamed coconut (or coconut butter)
  • 75g to 100g organic blueberries (frozen works best for colour)
  • 1 heaped teaspoon fresh lemon rind
  • 2 tablespoons maple syrup


  1. Allow your blueberries to defrost a little ahead of time.
  2. Roughly chop your creamed coconut block.
  3. Melt the creamed coconut block on a cooker or stove top by putting the creamed coconut (or coconut butter) in a small, oven proof, glass bowl; and then by putting that bowl in a small pan containing an inch or so of hot water. Keep the hob/stove burning on a low heat. The heat will then transfer through the bowl, enough to melt the coconut. Give it frequent stirs to assist the melting process. Don’t keep it on the heat any longer than it takes to melt it.
  4. Grate a teaspoon worth of unwaxed, organic lemon rind.
  5. Once melted add the blueberries, lemon rind and maple syrup and blend together. I find this easiest to do with a hand (immersion) blender. That makes the cleaning up process so much easier. You may have to transfer it to a jug if your glass bowl is too big to get in there with the hand blender. This would also work with a small food processor.
  6. Note: If you are using frozen blueberries, then you'll need to defrost them before blending otherwise they'll set your melted coconut before you blend it. You can always toss them into the bowl when you are melting the coconut. Frozen blueberries seem to work best for colour.
  7. Press down the blended mixture into a parchment paper lined loaf tin and then pop it into the freezer for about 20 to 30 minutes to solidify. Alternatively just pop it in your fridge and give it a bit longer to turn solid.
  8. Once firm, slice into squares or triangles.
  9. You can enjoy this right out of the freezer as a very firm 'fudge-like' treat or out of the fridge as a gorgeous soft fudge.
  10. Enjoy.

For more detail :

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