Raspberry Coconut Delight

This raspberry coconut fudge has become my favorite guilt-free indulgence that satisfies sweet cravings without any refined sugar. The beautiful pink color comes naturally from fresh raspberries, making it as visually appealing as it is delicious.

I first made this fudge when looking for a healthier alternative to traditional holiday treats. Now it's become my go-to gift for friends with dietary restrictions since everyone adores the creamy texture and bright raspberry flavor.

Ingredients

• Creamed coconut blocks 400g: The foundation of our fudge providing the perfect solid yet creamy texture when chilled. Look for pure creamed coconut without additives.
• Fresh raspberries 100g: These give natural sweetness and that gorgeous pink color. Choose plump berries without signs of mold.
• Lemon zest 1 tbsp: Adds brightness that balances the richness of coconut. Use organic lemons for the best flavor and no pesticides.
• Maple syrup 4 tbsp: Provides natural sweetness without refined sugar. Choose pure maple syrup for the best flavor profile.

Step-by-Step Instructions

Prepare Your Ingredients:

Grate or finely chop the creamed coconut blocks to help them melt more quickly and evenly. Line your loaf pan with cling film ensuring there's enough overhang to easily lift the fudge out later. This careful preparation makes the unmolding process incredibly simple.

Melt The Coconut:

Create a gentle double boiler by placing your heat-proof bowl containing the chopped coconut over a shallow pan with about an inch of hot water. Keep the heat low and stir constantly to prevent any scorching. The coconut should melt completely into a smooth liquid with no lumps or granules remaining.

Blend The Mixture:

Combine the melted coconut with fresh raspberries, lemon zest, and maple syrup in a tall container. Use an immersion blender to create a perfectly smooth mixture without any raspberry seeds or fibers remaining. Blend until you achieve a uniform pink color throughout indicating perfect incorporation.

Set The Fudge:

Pour the blended mixture into your prepared loaf tin using a spatula to ensure you get every bit of goodness. Smooth the top completely for professional looking pieces. Refrigerate for at least two hours until completely firm or speed up the process by freezing for 20-30 minutes.

Slice And Serve:

Once fully set, lift the fudge out using the cling film overhang and place on a cutting board. Use a sharp knife to cut into squares or triangles depending on your preference. Clean the knife between cuts for the most precise edges.

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The fresh raspberries are what truly make this recipe special for me. Their natural tartness creates the perfect contrast to the rich coconut base. When I first served this at a family gathering, my sugar-loving aunt couldn't believe it contained no refined sugar at all!

Storage Tips

This fudge keeps beautifully in an airtight container in the refrigerator for up to 7 days without losing its texture or flavor. For longer storage, you can freeze individual pieces wrapped in parchment paper then placed in a freezer bag for up to 3 months. When ready to enjoy, simply thaw in the refrigerator for about an hour before serving.

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Flavor Variations

While raspberries create a beautiful pink fudge with the perfect balance of sweetness and tartness, this recipe works wonderfully with other berries too. Try blackberries for a deeper purple hue with a more intense flavor, or strawberries for a lighter, sweeter version. You can also add a drop of natural almond extract to enhance the flavor profile or fold in some toasted coconut flakes for added texture.

Making It Keto-Friendly

For those following a ketogenic diet, this recipe is nearly perfect as is. Simply substitute the maple syrup with a keto-friendly liquid sweetener like monk fruit or erythritol syrup. The carb count will drop significantly while maintaining the delicious flavor and texture. You might also consider adding a tablespoon of MCT oil to increase the healthy fat content that keto dieters seek.

Frequently Asked Questions

→ How do you melt creamed coconut?

To melt creamed coconut, chop or grate it, then place it in a heat-proof bowl set over a pot containing hot water. Stir frequently until fully melted.

→ Can I use frozen raspberries?

Yes, thaw frozen raspberries before blending, or add them while melting the creamed coconut to help soften them.

→ What can I substitute for maple syrup?

You can use sugar-free maple syrup or stevia as a substitute for a low-carb alternative.

→ How do I store Raspberry Coconut Fudge?

Store the fudge in an airtight container in the refrigerator for up to a week or freeze for longer storage.

→ How do I ensure the fudge sets properly?

Chill the fudge in the fridge for at least 2 hours, or freeze for 20-30 minutes, to allow it to firm up before cutting.