Coconut and Lime Icebox Fudge

Coconut and Lime Icebox Fudge

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  • Prep Time


  • Total Time


  • Servings



  • cup butter

  • ¼

    cup sugar

  • ¼

    cup shredded coconut

  • cup graham cracker crumbs

  • 18

    oz white chocolate

  • 1

    can (14 oz) sweetened condensed milk

  • cup coconut milk

  • 1

    tablespoon lime zest

  • ¼

    cup lime juice

  • cup shredded coconut, roughly chopped


Line a 8x8-inc pan with foil or parchment, leaving an overhang off of the edges (to help remove fudge later). Butter sides and bottom of the pan well. Set aside. Melt the butter and add sugar, and pour into the graham cracker crumbs and 1/4 cup shredded coconut. Toss to mix all ingredients well. Spread thickly, but evenly, into pan and cook 7-10 minutes, or until edges are lightly browned and the crust has dried. Melt the white chocolate, sweetened condensed milk, and coconut milk over a double boiler until chocolate has melted completely. Remove from heat and add zest, lime juice, and coconut. Spread mixture evenly over the graham cracker crust. Cover and chill overnight. To serve, lift fudge from the pan using the foil/parchment overhang and cut into small, 1-inch squares. Serve chilled and store in the fridge.


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