From our family kitchen
Creamed Coconut and Cherry Fudge
Published
Preparation Time: 5-10 minutes
Cooking Time: None. Refrigerate for 2 hours
Serves: Makes approximately 10 squares depending on the size of the tray used
Allergy Information: Gluten Free, Wheat Free, Vegetarian, Dairy Free, Vegan
Ingredients
- 150g Creamed Coconut
- 150g dried cherries (100g to blitz and 50g for your topping)
- 1 tbsp. yoghurt of your choice
Method
- Add the Creamed Coconut to a small pan and gently melt, over a low heat.
- Add this to a blender or food processor, along with 100g of cherries and the yoghurt, then blitz, until combined.
- Pour the fudge into a lined lunch-box sized container. Top with the remaining cherries and 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