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

Coconut Fudge

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!
Course Dessert
Cuisine brazilian
Keyword coconut, fudge
Prep Time 30 minutes
Cook Time 15 minutes
Servings 20 fudge balls
Calories 50 kcal
Author camila


Coconut Fudge

  • can condensed milk  14 oz.
  • 1/2  cup  unsweetened shredded coconut
  • tablespoon  butter

To roll

  • 1 cup coconut flakes*


Coconut fudge

  1. Mix all ingredients: condensed milk, 1/2 cup shredded coconut, and butter in a medium saucepan.
  2. Over medium heat, stir mixture without stopping, while you bring it to a boil.
  3. Once mixture comes to a boil, reduce heat to medium low.
  4. Keep stirring non stop while it cooks.
  5. Don’t stop stirring the mixture, or the fudge will stick to the bottom of the pan.
  6. You should cook it for about 15 minutes.
  7. 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.
  8. Remove fudge to a buttered plate. Let it cool down until it gets to room temperature and then stick it in the fridge.
  9. Let it sit in the fridge for an hour or so until it’s cool.
  10. 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)
  11. Do this until you’re done with all the fudge. You’ll obtain around 20 balls depending on how big you make them.


  1. Store the coconut fudge in the fridge for up to 15 days.
  2. 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.

Recipe Notes

*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.

Nutrition Facts
Coconut Fudge
Amount Per Serving
Calories 50
* Percent Daily Values are based on a 2000 calorie diet.