Decadent Piña Colada Fudge
Ingredients
- Fudge Base
- White chocolate chips or chopped white chocolate 2 cups
- Sweetened condensed milk 1 cup
- Unsalted butter 3 tablespoons
- Vanilla extract ½ teaspoon
- Coconut extract ½ teaspoon
- Shredded coconut ¾ cup
- Finely diced dried or freeze-dried pineapple ½ cup
- Salt pinch
- Optional Garnish
- Extra shredded coconut
- Tiny pineapple bits
- Toasted coconut flakes
- Ingredient Substitutions
- Dairy-free: Coconut condensed milk + dairy-free white chocolate
- Lower-sugar: Sugar-free white chocolate + unsweetened coconut
- Extra tropical: Add up to 1 tablespoon pineapple juice
Instructions
- Line an 8x8-inch pan with parchment and leave overhang.
- Melt white chocolate, butter, and condensed milk gently using a double boiler until smooth and glossy.
- Remove from heat and stir in vanilla, coconut extract, and salt.
- Let cool 3–5 minutes, then fold in shredded coconut and pineapple pieces.
- Spread into the pan and smooth the top. Add optional garnish.
- Chill 3–4 hours or overnight until firm.
- Lift out and slice into squares, wiping the knife between cuts.
Notes
Use low heat; white chocolate burns easily.
Pat canned pineapple completely dry to avoid a soft fudge.
Let the base cool slightly before adding mix-ins to prevent sinking or color bleeding.
Toasted coconut adds depth—use sparingly so it doesn’t overpower the pineapple.
Pat canned pineapple completely dry to avoid a soft fudge.
Let the base cool slightly before adding mix-ins to prevent sinking or color bleeding.
Toasted coconut adds depth—use sparingly so it doesn’t overpower the pineapple.