Ginger Lime Coconut Fudge


½ cup condensed milk

½ teaspoon salt

2½ cups white chocolate chips

1/2 cup shredded coconut

Zest of one lime, grated

One knob of fresh ginger, grated

Dry toast shredded coconut in a frypan over medium heat until golden and fragrant, for 2 minutes, then set aside.

Put chocolate and milk in a bowl and heat in the microwave for 90 seconds.

Stir to mix and heat another 15 seconds, repet, only if necessary.

There should be a few pieces of unmelted chocolate in the bowl.

Stir with a wooden spoon until almost smooth.

Add grated zest, ginger and toasted coconut, then stir well to combine.

Scoop onto a parchment lined tray.

Spread with a spatula to approximately 1" thickness, sprinkle additional coconut on top.

Refrigerate for 2 hours before serving.

Slice into 1" pieces and store in an airtight container in the refrigerator for up to one week. Enjoy!
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