Blueberry & Lemon Fudge with creamed coconut (4 ingredients)

Blueberries and lemon are a match made in heaven. They dance and twirl on the taste buds creating an exquisite medley of flavours. In this recipe, I’ve added them to one of my all time trusted and favourite ingredients: ‘creamed coconut’, to create a decadent, soft fudge.

It’s very rich, yet you needn’t feel guilty, because all of the ingredients are good for you. It’s easy to feel satiated with only one or two small squares too. They make an excellent treat or gift, and with only 4 ingredients, are quick and simple to make.

Before we carry on, I’ve made a  super-short (just over a minute) video to give you a visual guide first…

Introducing creamed coconut – one of the magic ingredients

Creamed Coconut (not to be confused with ‘coconut cream’) comes in a pure, solid, concentrated block that melts on heating. It is the unsweetened dehydrated fresh meat of a mature coconut, that has been ground in to a semi-solid white cream.

It solidifies at normal room temperature. You can find it along with coconut milk in health food stores and it is often available in the world food section of a supermarket too. Unless you live in a hot country, you’ll have to melt it before making this recipe. Chop it up or grate it to make it easier to melt (instructions on the best way to do this below).

Creamed coconut versus coconut butter

Creamed coconut is essentially the same as coconut butter (which is different again to coconut oil) – it is however, quite a bit less expensive to buy than the butter. You can use them interchangeably. The creamed coconut may have a minimal amount of solidified coconut oil in the pack, although this works fine in recipes.

Read all about what creamed coconut is here:
What is Creamed Coconut (versus coconut butter & coconut cream)

Time for fudge

Now we’ve got the coconut straight, I just need to mention the importance of using an unwaxed, organic lemon to get your rind. You don’t want to have any pesticide and wax nasties in your delicious conscious cuisine. Go for organic blueberries for optimal health and nutrition too.

Blueberry fudge_3OK, we are ready to create this delicious blueberry & lemon fudge.

Here’s how I did it…

4.9 from 12 reviews
Blueberry & Lemon Fudge with creamed coconut (4 ingredients)
 
Prep time
Total time
 
A delicious, alternative fudge recipe using creamed coconut, blueberries, lemon and maple syrup.
Author:
Recipe type: Sweet treat, dessert
Cuisine: Gluten free, dairy free, vegan
Serves: 18 squares
Ingredients
  • 300g creamed coconut (or coconut butter)
  • 75g to 100g organic blueberries (frozen works best for colour)
  • 1 heaped teaspoon fresh lemon rind
  • 2 tablespoons maple syrup
Instructions
  1. Allow your blueberries to defrost a little ahead of time.
  2. Roughly chop your creamed coconut block.
  3. Melt the creamed coconut block on a cooker or stove top by putting the creamed coconut (or coconut butter) in a small, oven proof, glass bowl; and then by putting that bowl in a small pan containing an inch or so of hot water. Keep the hob/stove burning on a low heat. The heat will then transfer through the bowl, enough to melt the coconut. Give it frequent stirs to assist the melting process. Don’t keep it on the heat any longer than it takes to melt it.
  4. Grate a teaspoon worth of unwaxed, organic lemon rind.
  5. Once melted add the blueberries, lemon rind and maple syrup and blend together. I find this easiest to do with a hand (immersion) blender. That makes the cleaning up process so much easier. You may have to transfer it to a jug if your glass bowl is too big to get in there with the hand blender. This would also work with a small food processor.
Note: If you are using frozen blueberries, then you'll need to defrost them before blending otherwise they'll set your melted coconut before you blend it. You can always toss them into the bowl when you are melting the coconut. Frozen blueberries seem to work best for colour.
  1. Press down the blended mixture into a parchment paper lined loaf tin and then pop it into the freezer for about 20 to 30 minutes to solidify. Alternatively just pop it in your fridge and give it a bit longer to turn solid.
  2. Once firm, slice into squares or triangles.
  3. You can enjoy this right out of the freezer as a very firm 'fudge-like' treat or out of the fridge as a gorgeous soft fudge.
  4. Enjoy.
 

***Update June 6th 2015***
Quite a few people mentioned their fudge turning out less purple than mine did. It seems that using frozen blueberries, will give it the vibrant purple colour, whereas fresh blueberries are more shy! I updated the recipe to recommend FROZEN blueberries today.

One final note about creamed coconut

Coconut can get pretty confusing, with so many different forms of the stuff available these days. So before I sign off, I thought I’d mention the kind of coconut I am talking about for this recipe along with some images of the boxes, to make it easier for you to find if you haven’t already discovered it…

Organic Creamed Coconut in North America

Since it is such an important ingredient in this recipe and to save any creamed coconut confusion (and I know there is often a lot of confusion around different types of coconut), here is the creamed coconut that I use when I am catering in the USA and Canada.
You can find it in good health food stores or buy it online via this link:
Let’s Do Organic Creamed Coconut, 7-Ounce Boxes

 

 

 

Organic Creamed Coconut in the UK & Europe

And this is the creamed coconut I tend to buy when I am in the UK. This (or similar versions are easily available in good health food shops or supermarkets). You can also buy it online via this link here:
Biona Organic Creamed Coconut 200 g

 

 

 

I do hope that this recipe inspires you to create some delicious, healthy sweet treats. Do feel free to let me know how you get on in the comments below and  your delicious creations…

For more delicious conscious treats my recipe books here: Trinity’s Delicious Recipe Books

Blueberry fudge_1

Pin blueberry fudge on your pinterest board for later…

blueberry-fudge_pin

61 Comments

  1. myra May 14, 2015 at 10:44 am - Reply

    Hi Trinity – this looks absolutely amazing and I am going to make it, but I cannot see where you have put the amounts of the ingredients?

    Best wishes Myra

    • Oh wow – I knew there was something I missed. They’ll be up in a couple of minutes 🙂

      • linda July 15, 2015 at 6:07 pm - Reply

        Thanks so much…nice that you went to all the trouble to really explain and help.

  2. Amy Harding May 15, 2015 at 4:48 pm - Reply

    OMG divine! I’ve just made these and eaten one and they’re so lovely. I had all the ingredients already in the house so it was destiny 🙂

    Mine don’t quite look like yours in the picture, my creamed coconut is only a cheap one from sains, but they still taste awesome.

    Just wondering what you mean by loose for the finely grate lemon rind?

    Thank you muchly for the recipe xxxxxx

    • Awesome Amy 🙂 Delighted to hear it.
      By loose I mean not packed down. I couldn’t quite think of another way to describe it (let me know if you have any ideas).
      Trinity
      x

  3. Amy Harding May 15, 2015 at 4:49 pm - Reply

    Forgot to give it the 5 stars. Here they are 🙂

  4. Viola Woolcott May 16, 2015 at 4:19 pm - Reply

    Delicious!! ….and also delicious with strawberries or mango. YUMMY 🙂

  5. myra May 18, 2015 at 1:11 pm - Reply

    Lovely fudge – I made mine with your recipe Trinity but left out the syrup and put more lemon in as I do not have a very sweet tooth. Absolutely yummy and I am going to try is with the raspberries next time. Definitely give this one a 5 star! Love Myra x

    • Awesome to hear that Myra. I love the option of leaving out the maple syrup. The coconut is naturally sweet any way.
      It’s almost raspberry season here in England too 🙂
      with love
      Trinity
      x

  6. Lucie May 19, 2015 at 4:14 pm - Reply

    I was in love the minute I saw these purple triangles on Facebook! So simple and delicious 🙂

  7. kate / vegukate May 26, 2015 at 10:14 pm - Reply

    What a fab combination – this looks ABSOLUTELY delicious !!!!

  8. April June 2, 2015 at 7:39 pm - Reply

    Aloha Trinity! What a delectable treat this is! I was concerned that I may not be able to find creamed coconut here in Hawai’i however I was ecstatic to find it at my favorite health food store. This was so easy to make, even easier to eat because it’s so delicious! Thank you again for another wonderful recipe! I look forward to enjoying, and maybe even experimenting with, this one many times. ~ April

    • That’s wonderful news and thanks for the kind words.
      Yes, small world – as it happens I’ve bought creamed coconut in Hawaii before. It’s one of those things that people have often never heard of, but it is sitting right there in the store, tucked away. 🙂

  9. helen June 2, 2015 at 8:28 pm - Reply

    I am intrigued, went out and purchased everything but need the recipe converted to cups. Can you help me out?

    • Hi Helen,
      If you have purchased the ‘let’s do organic’ creamed coconut (or similar) then the full recipe above would use one and a half packs. Then, 100g of blueberries is over half a cup (but less than 3/4 of a cup). You can modify this recipe to reduce the quantities and it would still work well. Not exact science on this one, but I hope it helps.
      Trinity

      • helen June 5, 2015 at 4:37 pm - Reply

        Thanks for such a quick response! I purchased creamed coconut in a jar (Aunt patty’s organic 13oz/368g) I tried to measure in increments on the side of jar and well, it would probably work, unless you can help me here? My husband it about to eat my blueberries!

        • Aha – I would go with about half a jar in that case. It is a BIG batch though with about 18 fudge squares, so you might even want to half it. The recipe is very forgiving if you stray a little too. Good luck.

  10. helen June 2, 2015 at 8:29 pm - Reply

    Also what could be used in place of maple syrup if you are trying g to limit sugar?

    • Maple syrup is a good alternative to sugar. It’s full of nutrients and health benefits… This recipe only uses a small amount, although if you prefer, you could just leave it out altogether. The blueberries and coconut are naturally sweet anyway.
      Have fun.
      x

      • helen June 5, 2015 at 4:39 pm - Reply

        Thanks for such a quick response! I purchased creamed coconut in a jar (Aunt patty’s organic 13oz/368g) I tried to measure in increments on the side of jar and well, it would probably work, unless you can help me here? My husband it about to eat my blueberries!also will stay with the maple syrup for the 1st batch!

  11. Claudia June 5, 2015 at 12:03 pm - Reply

    I just made this and its delicious! Thank you Trinity, keep up the great work.
    Ps. Mine does not have such a strong color like yours…is more of a grey….

    • Thank you for the kind words. I’ll have to check the ratio out again… it should have a blueberry tint like on the photos. Watch this space though 🙂

      • Have just looked checked this out again and my fudge is purple as purple can be. I am think perhaps it must be the blueberries – will do some trials to see if different batches of blueberries have more colour than others.
        x

  12. Laura June 6, 2015 at 4:23 pm - Reply

    Mine is also beige/grey and not purple at all. Did you use blueberries or blackberries?
    I even used double to try and purple it up but no joy. Not tasted it yet but really wanted it to look like yours

    • Ahhhw sorry to hear that Laura 🙁 It should still taste great though 🙂
      Did you use fresh blueberries? I believe that using frozen blueberries is responsible for bringing out the purple colour.
      I updated the recipe today to reflect this. I actually doubled my recipe with frozen blueberries yesterday and got a very deep purple colour.

  13. Michelle G. June 30, 2015 at 6:42 pm - Reply

    Trinity I have yet to make this one, it’s next on my list but I wanted to tell you how amazing the Raw Raspberry Bars turned out! The raspberries were incredible! Thank you so much for sharing all these beautiful recipes. xo

    • That’s wonderful Michelle. I really look forward to seeing you later this year! Decadent desserts on their way 🙂

      • Michelle G. July 1, 2015 at 6:17 pm - Reply

        Decadent gets a bad rap, bring it on! I cannot wait to see you & all your beautiful creations.

  14. Mel July 11, 2015 at 9:31 am - Reply

    Hi
    I’m looking at this as a gift for my children’s teachers rather than shop bought! I am busting to make it but am wondering how long it will keep for (how far ahead I can make it)? I know it isn’t going to last long once made as it’s going to get gobbled up fast!!!
    Thanks

  15. Steve Jette August 8, 2015 at 2:22 am - Reply

    Nice hard creamy taste and I am happy too say mine turned out the exact same colour 🙂

  16. Thia (aka: Pixx) November 2, 2015 at 9:34 pm - Reply

    This looks good! I imagine any berry would work well, here. I’ve made fudge/candy for years that is similar, but with dried fruit, never fresh/frozen(wet) fruit. Sounds interesting!

    I’m looking forward to trying this with huckleberries!

    By the way… Coconut Butter and Creamed Coconut are the same thing. Both are whole coconut flesh ground to a paste. The only difference is the name the various companies choose to call it. Nutiva calls it “Coconut Mana” Tropical Traditions calls it “Coconut Cream Concentrate” etc.

    Thanks for the recipe. 🙂

    • Thank you for the comment Pixx. Yes, you sure can use different berries… they do all have different result though, of course, having their uniqueness.

      Yes indeed coconut butter and creamed coconut are essentially the same thing, although the latter tends to have a layer of oil on top though, and is almost always less expensive.

      Enjoy
      x

  17. Dani Lane December 10, 2015 at 10:57 pm - Reply

    Could you give me the measurements in he USA? I seen it in another comment but, can’t seem to find it.

  18. Tiffany January 30, 2016 at 8:58 pm - Reply

    Oh my! This is delicious! I just made my second batch and added a bit of the actual lemon juice to the mixture. The result is heavenly. Thank you for introducing me to such wonderful food!

    • Tiffany January 31, 2016 at 2:32 pm - Reply

      And… just a caution on my above attempt to tweak this already delicious recipe… much more than just a small bit of lemon juice made the creamed coconut not want to set up firmly.

  19. Autum April 8, 2016 at 4:31 pm - Reply

    Wow!! This recipe is amazing! I added a teaspoon of tulsi powder and it’s delicious. I think I will add a bit more next time. Thank you

  20. Nadya April 8, 2016 at 8:40 pm - Reply

    Hi, i made them tonight as recipe says. Used the frozen blueberries and it turned out really dark purple almost the colour of blueberry skin itself. Did u use fresh berries for yours? It also has quite a grainy texture is that also the case for yours?

  21. Trish June 29, 2016 at 12:38 pm - Reply

    This looks fab! I have guests coming this weekend and one of them is crazy for the color purple. I noticed the end color results of your pictures and video are quite different: the video fudge is much darker than the pictures. How did you achieve the lighter version as in the pictures?

    • Hi Trish,
      Purple is so much fun in cuisine!
      The colour depends on the batch of blueberries; whether they are fresh or frozen too (frozen given a deeper colour) and the the quantity you used. I very likely used a few extra blueberries in the video version to get that colour.
      Some people have used fresh blueberries for this recipe (rather than frozen), which makes it comes out more greyish and not so pretty – so I really recommend using frozen. Best to start with fewer blueberries and then add until you get your perfect colour. Not very scientific, but I hope it helps.
      Have fun.
      x

  22. Jen July 23, 2016 at 11:12 pm - Reply

    I accidentally picked up coconut cream. Still an option? Or use it for something else?

    • Hi Jen,

      Unfortunately the cream has different properties. This particular recipe relies on the fact that the creamed coconut sets to form a more solid fudge.

      Trinity

  23. Donna V July 31, 2016 at 2:39 am - Reply

    Absolutely LOVE! I agree lemon raspberry will be my next try. request. .

    Humm what goes good with lime? Blackberrylime, maybe? Orange & …….

    Thank for the recipe.

    • You are welcome Donna. Pleased that you like the sound of it. Lemon & blueberry work particularly well – magic alchemy – everything else would be an unknown adventure 🙂

  24. Angi November 22, 2016 at 6:46 pm - Reply

    These look beautiful 🙂 Cant wait to give them a go!! how long do they last for? 🙂

  25. Angi November 25, 2016 at 5:20 pm - Reply

    I have a market stall so I was thinking of making some as christmas gifts, would they be ok on a shelve If I put them in a air tight bag?

    Just about to make them, so excited! They truly sound and look stunning 🙂

    Many Thanks

    • Trinity @ Trinity's Conscious Kitchen November 25, 2016 at 7:22 pm - Reply

      Hi Agni,

      They serve bet right out of the fridge for right consistency. They can be a bit soft when out of the fridge. Outside would be fine in the cold weather, although, you should make it clear that they should be stored & served right out of the fridge.
      x

  26. Kezia April 16, 2017 at 8:35 am - Reply

    Made these using lime as no lemon and I added some cinnamon. They are Devine! Thanks for sharing

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