From our family kitchen
Blueberry Lime Fudge with Creamed Coconut
Published
Preparation Time: 5 - 10 minutes
Cooking Time: None - refrigerate for 2 hours
Serves: Makes 5 - 10 small squares, depending on thickness/size of tray
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian
Ingredients
- 75g Creamed Coconut
- 100g frozen blueberries
- 1 lime, juiced and zest
Method
- Add the Creamed Coconut to a small pan and gently melt, over a low heat.
- Stir in the blueberries. Continue to gently warm until the purple/blue colour of the blueberries seeps into the Creamed Coconut but the blueberries remain whole.
- Remove from the heat and stir in the lime juice and ½ zest.
- Pour the fudge into a lined lunch-box sized container. Grate the remaining zest over the fudge.
- Set in the fridge for 2 hours or until completely solid, or freeze.
- Cut into bite-sized pieces to serve and store in an airtight container. (Note, in hot weather this fudge will start to melt, so store in the fridge).
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story