Coconut Fudge, straight up


My kids absolutely love these, the flavour, satisfaction and taste is very similar to white chocolate and best of all they’re allergen and caffeine free. I first made this plain coconut fudge while on GAPS Intro. If you’ve been on intro or a sugar free diet you will definitely be happy with the flavour intensity. If not limiting fruit/sugar you may like to add a little honey. I suggest you try it without first and see if you can sensitise your sweet tooth ;).

Coconut is a fantastic giving food, read more on the health benefit here:

Big thanks and full credit goes to Deidre Van Breda for the tip on freezing the coconut to get it to pulverise into cream.

4 cups of organic desiccated coconut (frozen)

In a Vitamix or other high speed blender with poke stick (do not attempt with a normal blender) process the frozen coconut on high speed for 90 second using the stick the entire time to push coconut to the blade and keep it moving. It should liquify in this time. Turn off, and then scrape down sides with spatula to incorporate all into liquid. Turn on high again and blend for 90 seconds until smooth and creamy.

If the blender stops, it may have frozen solid around the blade because you weren’t fast enough. Don’t stress, just reset the switch on bottom of the blender, remove all coconut from jug and use a spoon to break up the frozen coconut from around the blade. Tip it all back in and try to work faster next time.

Now taste. If not on Intro you can add honey to taste if not sweet enough for you.

Pour into silicon molds and set in fridge for 30 minutes or freezer for 10minutes.


*If you are doing GAPS Intro dairy, nut and egg free like us your practitioner may recommend you slowly introduce coconut in stage 3.