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Pineapple Coconut Fudge
Welcome Back to Fudge on Friday. A few weeks ago I stated that here on Turnips 2 Tangerines we’ve set aside Friday as the day to share fudge recipes. Some recipes are going to be familiar favorites, while others like Strawberry and Cream Fudge and today’s recipe for Pineapple Coconut Fudge will be unfamiliar favorites.
Paradise Fruit Co.
Pineapple Coconut Fudge is made with Paradise Candied Pineapple. As many of you may know I have the privilege of developing recipes using fruit provided by Paradise Fruit Co.. I can’t tell you how much I have grown to love Paradise Fruit! You can literally add dried fruit to anything. Breads, cakes, cookies, and snacks all benefit from the addition of this super candied fruit. Oh and it’s fantastic in fudge too. Take a look at this fudge recipe using candied cherries Chocolate Covered Cherry Fudge
A Word About Coconut
Malaysia is the motherland of the coconut palm. Though it now grows in parts of South America, India, Hawaii and throughout the Pacific Islands. This prolific tree yields thousands of coconuts over its approximately 70-year lifespan. Each coconut has several layers. A smooth, deep tan outer covering, a hard, dark brown, hairy husk with three indented “eyes” at one end. Followed by a thin brown skin, the creamy white coconut meat and at the center a thin opaque coconut juice. The smooth outer shell is usually removed before the coconut is exported.
Coconut milk is sometimes called for in recipes such as curried dishes, drinks, salad dressings, and so on. You can make coconut milk at home by combining equal parts water and shredded fresh or desiccated coconut meat and simmering until foamy. The mixture is then strained through cheese-cloth, squeezing as much of the liquid as possible from the coconut meat. Canned coconut milk is available in Asian markets and most supermarkets located in the Asian food section. Don’t confuse sweetened cream of coconut that is used mainly for mixed drinks and some desserts. For this recipe I used coconut milk from Thai Kitchens. I never thought to use cream of coconut for making fudge therefore I certainly need to give it a go:)
A delicious fudge made with Paradise Fruit Co.
- 1 1/2 cups granulated sugar
- 2/3 cup coconut milk
- 2 tablespoons butter
- 1/4 teaspoon salt
- 2 cups miniature marshmallows
- 1 12 oz package premiere white chocolate chips
- 1 8 oz container candied pineapple, chopped
- 1/3 cup shredded coconut
- 1 teaspoon coconut extract or vanilla extract
Line 8-inch-square baking pan with foil. Lightly butter. Set aside 2 tablespoons chopped pineapple for top of fudge.
Combine sugar, coconut milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
Stir in marshmallows, chocolate chips, chopped pineapple, shredded coconut and coconut or vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; scatter the reserved chopped pineapple over top of fudge, lightly press pineapple into fudge. Refrigerate for 24 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.