I got strawberry hijacked! My search bar kept showing me strawberries all day. It’s ok though, because it prompted me to make this Strawberry Coconut Fudge.
The base is creamed coconut, which is essentially coconut butter, the dried pulp of the coconut ground into a paste. You could make your own coconut butter by blending coconut flakes in a food processor for about 15 minutes. Patience 🙂
Back to the berries- frozen berries work great because they release more juices as they defrost but fresh work fine too, they just require a little more hand strength to smash.
Strawberries are a sure sign of spring and this Strawberry Coconut Fudge is the perfect indulgence.
Happy Eating,
~Monique
Strawberry Coconut Fudge
1 box Let’s Do Creamed Coconut or 1 cup coconut butter
1 heaping tbls lemon zest
1 heaping cup sliced fresh strawberries, or 1/2 cup frozen, defrosted berries
2 tbls maple syrup or honey
Pinch salt
Dash vanilla
- Place the strawberries, lemon zest, salt, vanilla and maple syrup in a small pan and mash the berries as much as you can.
- Add the coconut butter to the pan and warm only enough to melt the coconut butter.
- Use and immersion blender to blend everything together OR continue to mash the berries really well with the back of a fork.
- Pour into a small, parchment-lined pan (5×5-ish size).
- Freeze for a minimum of 2 hours. Slice and enjoy. Keep the slices in the freezer so you can just grab a square.