Coconut Fudge

Today I bring a super easy and festive recipe for you! Let’s make this 3-ingredient Coconut Fudge balls, coated in toasted coconut flakes. This recipe is easily customizable, ready in no time, and perfect for every celebration!

Coconut Fudge, coconut truffles made with condensed milk coated in coconut flakes

These Coconut Fudge balls are also known as Beijinho in Brazil (translation: little kiss). They are a very popular treat, mandatory at every birthday party. These coconut truffles are siblings to the famous Brigadeiro, its chocolate counterpart. And I am sure you’ve heard of Brigadeiros, haven’t you? Here is my Brigadeiro recipe.

How to make Brazilian Beijinhos? (Coconut Fudge)

You will only need 3 ingredients. You heard me. Only 3 ingredients!

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  • Condensed milk
  • Shredded coconut
  • Butter
ingredients to make coconut fudge: coconut flakes, butter, and condensed milk

Place all ingredients in a small saucepan, and cook them over medium heat, until thick, fudgy, and delicious.

condensed milk, coconut flakes, and butter in a small sauce pan to make coconut fudge

Make sure to stir the WHOLE time. And also make sure to stir at a fast pace, because the fudge will easily stick to the bottom of the pan and burn if you don’t do that.

It should take about 15 minutes total to cook this coconut fudge. Depending on the consistency you want to achieve, really. This is often used to fill cakes also, and when we make this coconut fudge to fill cakes, we tend to cook it a bit less than when we make it to roll it into balls.

Coconut Fudge, coconut truffles made with condensed milk coated in coconut flakes

How to know when to stop cooking condensed milk fudge?

Condensed milk fudge cooked on the stove takes about 15 minutes to be ready from start to finish. Like I said above, if you want to use it to fill a cake for example (like I do here on this Key Lime Pie Cake), you want to cook it for a little bit less time, probably around 12 minutes or so.

This will depend a lot on how hot the heat you’re using is. I recommend leaving the heat on medium low. But since every stove is different, it’s better if you know what the fudge is supposed to look like once ready.

So the fudge will be thick, glossy, if you tilt the pan, the whole thing will come off from the bottom of the pan. If you run a spatula on the bottom of the pan, it will take about 5 seconds for the ingredients to re-incorporate together.

coconut fudge made with condensed milk being poured onto bowl

Once that happens, transfer the fudge to a lightly buttered bowl (to be honest I don’t always butter my dish, but it does make a slight difference when trying to scoop all the fudge out).

Let the fudge cool down all the way.

If you want this fudge to remain at a pipeable, and spreadable consistency, don’t put it in the fridge, simply let it cool down to room temperature before using it to fill a cake or pipe inside of a cupcake, or a macaron (like I do here on my German Chocolate Macarons).

But if you want to roll it into balls, it’s better to let it chill in the fridge first, until completely cool. It will make it way easier to roll the fudge into balls. And it’s important that the fudge is cold, so the balls don’t start to spread out.

Use a spoon to scoop some fudge into your hands.

rolling coconut fudge balls

Then roll it into balls with lightly buttered hands.

rolling coconut fudge into balls between buttered hands

Then immediately place the coconut fudge ball in a bowl with shredded coconut, to coat it completely.

rolling coconut fudge ball into coconut flakes

Then place it into little paper cups, it helps them keep a nice round shape. And makes for a lovely, festive, and cute presentation.

Coconut Fudge, coconut truffles made with condensed milk coated in coconut flakes

When I said this recipe is easily customizable, I wasn’t even kidding! You could make this any and every flavor you can think of. I grew up in Brazil, and condensed milk fudge is a big thing down there, so I have a soft spot for it. And I have made many recipes in my blog using condensed milk fudge.

Coconut Fudge, coconut truffles made with condensed milk coated in coconut flakes

Here are some you might want to check out:

Growing up the Coconut Fudge variation of the condensed milk fudge was always my favorite, and it still is to this day! It’s so creamy, I absolutely love coconut. In Brazil, this is actually often served with a little clove stuck right on top of the coconut fudge ball, makes it super cute, but I decided to leave the clove out.

Coconut Fudge, coconut truffles made with condensed milk coated in coconut flakes

This recipe will make a wonderful addition for your holiday treats, or for any birthday parties.

You can actually make this way ahead of time. It will store nicely in the fridge for up to 15 days, or for up to 2 months in the freezer. Make sure to package it really well so it doesn’t get freezer burnt.

I like to store in these containers:

I use these containers to store my macarons when I freeze them, and any other cookies or fudge. They are wonderful, and my treats never get freezer burnt.

Coconut Fudge, coconut truffles made with condensed milk coated in coconut flakes

Thank you so much for reading my blog! If you make this recipe, tag me on instagram! I love to see everything you create!

Coconut Fudge, coconut truffles made with condensed milk coated in coconut flakes

Coconut Fudge

Camila Hurst
These are Coconut Fudge balls, or coconut truffles, made with condensed milk. In Brazil we call this Beijinho (translation little kiss). It’s absolutely delicious and perfect for any celebration!
5 from 2 votes
Prep Time 30 minutes
Cook Time 15 minutes
Course Dessert
Cuisine brazilian
Servings 20 fudge balls
Calories 50 kcal


Coconut Fudge
  • can condensed milk  14 oz.
  • 1/2  cup  unsweetened shredded coconut
  • tablespoon  butter
To roll
  • 1 cup coconut flakes*


Coconut fudge
  • Mix all ingredients: condensed milk, 1/2 cup shredded coconut, and butter in a medium saucepan.
  • Over medium heat, stir mixture without stopping, while you bring it to a boil.
  • Once mixture comes to a boil, reduce heat to medium low.
  • Keep stirring non stop while it cooks.
  • Don’t stop stirring the mixture, or the fudge will stick to the bottom of the pan.
  • You should cook it for about 15 minutes.
  • To test if the fudge is ready, simply tilt the pan and if the mixture comes off from the bottom of the pan, you’re good to go. Mixture will look shiny and firm. If you run a spatula on the bottom of the pan, fudge will take about 5 seconds to come together again. You are looking for a very thick stage.
  • Remove fudge to a buttered plate. Let it cool down until it gets to room temperature and then stick it in the fridge.
  • Let it sit in the fridge for an hour or so until it’s cool.
  • With buttered hands, scoop a small amount of fudge and roll between your palms to form a smooth ball. Coat the ball in shredded coconut or granulated sugar. Put in small baking cups (I used 1 inch ones)
  • Do this until you’re done with all the fudge. You’ll obtain around 20 balls depending on how big you make them.
  • Store the coconut fudge in the fridge for up to 15 days.
  • You can also store it in the freezer for up to 2 months, make sure it’s well packaged. To thaw it, simply place it in the fridge a couple hours before serving.


*You can also roll the balls in sugar (such as crystal sugar), or sprinkles.
Toasted Coconut: Place about 1 cup of coconut on a frying pan over medium heat. Stir constantly as you heat up the coconut flakes and let them brown. Make sure to stir the whole time to toast them evenly. Once the coconut flakes start to get brown, remove them from the heat. Let them cool down before coating the fudge.
Keyword coconut, fudge

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  1. I seriously can not wait to try these! My brother is living in Brazil right now, so I need to get some of these recipes ready for when he gets home!

  2. Hey! I have been enjoying checking out your site. I was excited to see brigadeiro macarons. I’m hoping to surprise my Brazilian sister in-law with them.
    I’m assuming when you say “condensed” milk that it is what is considered “sweetened condensed milk” here in the USA?
    Here, condensed milk is runny and has no sugar added.

    1. Yes it’s sweetened condensed milk.
      And she will love it. I have actually made coconut fudge (beijinho) macarons over the weekend for my birthday and they are awesome!

  3. Sounds so yummy!! Will they hold up if they’re on a cake (your coconut raspberry recipe) that is left on the counter about 6 hrs before serving?

  4. 5 stars
    I love ur coconut fudge. I don’t even like coconut and this is a game changer. Filled macarons and made coconut fudge for my friend n her daughter.

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