Coconut fudge


1 (13.5 ounce) can coconut milkCoconut Fudge
1/2 cup sugar
1/4 cup coconut oil
2 (12 ounce) packages semisweet chocolate chips
2/3 cup toasted coconut flakes

Spray any silicon mould with PAM or whatever non-stick spray.
Place coconut milk, sugar and oil in a medium saucepan; bring to a simmer over medium heat, stirring occasionally.
Remove from heat and stir in chocolate chips until chocolate is melted and mixture is evenly blended. Mix well.
Pour into the prepared mold and sprinkle with toasted coconut. Refrigerate until firm, at least 8 hours or overnight.
Keep refrigerated until ready to serve.

Nutritional Info:
PER SERVING:140 calories (90 from fat), 10g total fat, 7g saturated fat, 0mg cholesterol, 0mg sodium, 16g carbohydrate (2g dietary fiber, 13g sugar), 2g protein

Source: Whole Foods Market

Option: Cheese cake filling

Omit the coconut oil.
Let the mixture cool.
Beat in a cream cheese block at room temperature.
Pour over pressed cookie crumbs and refrigerate.
Top with toasted coconut.


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