Melt semi-sweet chocolate in a double boiler. Add in half sweetened condensed milk, the vanilla, the coffee pwd and 1/2 T. coconut oil. Stir until combined and smooth, then spread evenly in the pan. Place in freezer for 30 min.
Melt white chocolate in a double boiler. Add in remaining cond milk, coconut oil and coconut extract, stiffing until combined. Remove fudge from freezer and add white chocolate on top, spreading evenly. Top with toasted coconut, then chill for 60-90 min.
When ready to cut, soak the bottom of the pan in warm water for a few min, then turn fudge out on wax paper. Cut into squares.
Originally Submitted
9/15/2014
0 Out of 5 from
0 reviews
You can add this Mocha Coconut Fudge recipe to your own private DesktopCookbook.