Blueberries and lemon are a match made in heaven. They dance and twirl on the taste buds creating an exquisite medley of flavours. In this blueberry fudge recipe, I’ve added them to one of my all-time trusted and favourite ingredients: ‘creamed coconut’, to create a decadent, soft fudge.
It’s very rich, yet you needn’t feel guilty, because all of the ingredients are good for you. It’s easy to feel satiated with only one or two small squares too.
They make an excellent treat or gift, and with only 4 ingredients, are quick and simple to make.
Introducing creamed coconut – one of the magic ingredients
Creamed Coconut (not to be confused with ‘coconut cream’) comes in a pure, solid, concentrated block that melts on heating. It is the unsweetened dehydrated fresh meat of a mature coconut, that has been ground in to a semi-solid white cream.
It solidifies at normal room temperature. You can find it along with coconut milk in health food stores and it is often available in the world food section of a supermarket too. Unless you live in a hot country, you’ll have to melt it before making this recipe. Chop it up or grate it to make it easier to melt (instructions on the best way to do this below).
Creamed coconut versus coconut butter
Creamed coconut is essentially the same as coconut butter (which is different again to coconut oil) – it is however, quite a bit less expensive to buy than the butter. You can use them interchangeably. The creamed coconut may have a minimal amount of solidified coconut oil in the pack, although this works fine in recipes.
Read all about what creamed coconut is here:
What is Creamed Coconut (versus coconut butter & coconut cream)
A note about creamed coconut
Coconut can get pretty confusing, with so many different forms of the stuff available these days. So before I sign off, I thought I’d mention the kind of coconut I am talking about for this recipe along with some images of the boxes, to make it easier for you to find if you haven’t already discovered it…
Organic Creamed Coconut in North America
Since it is such an important ingredient in this recipe and to save any creamed coconut confusion (and I know there is often a lot of confusion around different types of coconut), here is the creamed coconut that I use when I am catering in the USA and Canada.
You can find it in good health food stores or buy it online via this link:
Let’s Do Organic Creamed Coconut, 7-Ounce Boxes
Organic Creamed Coconut in the UK & Europe
And this is the creamed coconut I tend to buy when I am in the UK. This (or similar versions are easily available in good health food shops or supermarkets). You can also buy it online via this link here:
Biona Organic Creamed Coconut 200 g
Time for blueberry fudge
Now we’ve got the coconut straight, I just need to mention the importance of using an unwaxed, organic lemon to get your rind. You don’t want to have any pesticide and wax nasties in your delicious conscious cuisine. Go for organic blueberries for optimal health and nutrition too.
Before we get to the written recipe, I’ve made a super-short (just over a minute) video to give you a visual guide first…
OK, we are ready to create this delicious blueberry & lemon fudge.
Here’s how I did it…
Blueberry & Lemon Fudge with creamed coconut (4 ingredients)
A delicious, alternative fudge recipe using creamed coconut, blueberries, lemon and maple syrup.
- 300g creamed coconut (or coconut butter)
- 75g to 100g frozen organic blueberries (frozen works best for colour)
- 1 heaped teaspoon fresh lemon rind
- 2 tablespoons maple syrup
- Allow your blueberries to defrost a little ahead of time.
- Roughly chop your creamed coconut block.
- Melt the creamed coconut block on a cooker or stove top by putting the creamed coconut (or coconut butter) in a small, oven proof, glass bowl; and then by putting that bowl in a small pan containing an inch or so of hot water. Keep the hob/stove burning on a low heat. The heat will then transfer through the bowl, enough to melt the coconut. Give it frequent stirs to assist the melting process. Don’t keep it on the heat any longer than it takes to melt it.
- Grate a teaspoon worth of unwaxed, organic lemon rind.
- Once melted add the blueberries, lemon rind and maple syrup and blend together. I find this easiest to do with a hand (immersion) blender. That makes the cleaning up process so much easier. You may have to transfer it to a jug if your glass bowl is too big to get in there with the hand blender. This would also work with a small food processor.
- Note: If you are using frozen blueberries, then you'll need to defrost them before blending otherwise they'll set your melted coconut before you blend it. You can always toss them into the bowl when you are melting the coconut. Frozen blueberries seem to work best for colour.
- Press down the blended mixture into a parchment paper lined loaf tin and then pop it into the freezer for about 20 to 30 minutes to solidify. Alternatively just pop it in your fridge and give it a bit longer to turn solid.
- Once firm, slice into squares or triangles.
- You can enjoy this right out of the freezer as a very firm 'fudge-like' treat or out of the fridge as a gorgeous soft fudge.
***Update June 6th 2015***
Quite a few people mentioned their fudge turning out less purple than mine did. It seems that using frozen blueberries, will give it a vibrant purple colour, whereas fresh blueberries are more shy! I updated the recipe to recommend FROZEN blueberries today.
I do hope that this recipe inspires you to create some delicious, healthy sweet treats. Do feel free to let me know how you get on in the comments below and your delicious creations…
For more delicious conscious treats my recipe books here: My Delicious Recipe Books
More recipes with creamed coconut here…
Pin blueberry fudge on your Pinterest board for later…
Hi Trinity – this looks absolutely amazing and I am going to make it, but I cannot see where you have put the amounts of the ingredients?
Best wishes Myra
Oh wow – I knew there was something I missed. They’ll be up in a couple of minutes 🙂
Thanks so much…nice that you went to all the trouble to really explain and help.
OMG divine! I’ve just made these and eaten one and they’re so lovely. I had all the ingredients already in the house so it was destiny 🙂
Mine don’t quite look like yours in the picture, my creamed coconut is only a cheap one from sains, but they still taste awesome.
Just wondering what you mean by loose for the finely grate lemon rind?
Thank you muchly for the recipe xxxxxx
Awesome Amy 🙂 Delighted to hear it.
By loose I mean not packed down. I couldn’t quite think of another way to describe it (let me know if you have any ideas).
Forgot to give it the 5 stars. Here they are 🙂
Ahhhw thanks Amy!
Delicious!! ….and also delicious with strawberries or mango. YUMMY 🙂
Indeed it is absolutely delicious with strawberries or mango and especially raspberries!
Passion fruit and Lime is delicious too 🙂
Oh yum! Now that does sound divine 🙂
Do you think it would be ok to use stevia instead of maple syrup? It would take less, do you think it would affect recipe?
Lovely fudge – I made mine with your recipe Trinity but left out the syrup and put more lemon in as I do not have a very sweet tooth. Absolutely yummy and I am going to try is with the raspberries next time. Definitely give this one a 5 star! Love Myra x
Awesome to hear that Myra. I love the option of leaving out the maple syrup. The coconut is naturally sweet any way.
It’s almost raspberry season here in England too 🙂
I was in love the minute I saw these purple triangles on Facebook! So simple and delicious 🙂
Thank you for the kind words Lucie 🙂
What a fab combination – this looks ABSOLUTELY delicious !!!!
Thank you. I was rather excited at this whole discovery.
Aloha Trinity! What a delectable treat this is! I was concerned that I may not be able to find creamed coconut here in Hawai’i however I was ecstatic to find it at my favorite health food store. This was so easy to make, even easier to eat because it’s so delicious! Thank you again for another wonderful recipe! I look forward to enjoying, and maybe even experimenting with, this one many times. ~ April
That’s wonderful news and thanks for the kind words.
Yes, small world – as it happens I’ve bought creamed coconut in Hawaii before. It’s one of those things that people have often never heard of, but it is sitting right there in the store, tucked away. 🙂
I am intrigued, went out and purchased everything but need the recipe converted to cups. Can you help me out?
If you have purchased the ‘let’s do organic’ creamed coconut (or similar) then the full recipe above would use one and a half packs. Then, 100g of blueberries is over half a cup (but less than 3/4 of a cup). You can modify this recipe to reduce the quantities and it would still work well. Not exact science on this one, but I hope it helps.
Thanks for such a quick response! I purchased creamed coconut in a jar (Aunt patty’s organic 13oz/368g) I tried to measure in increments on the side of jar and well, it would probably work, unless you can help me here? My husband it about to eat my blueberries!
Aha – I would go with about half a jar in that case. It is a BIG batch though with about 18 fudge squares, so you might even want to half it. The recipe is very forgiving if you stray a little too. Good luck.
Also what could be used in place of maple syrup if you are trying g to limit sugar?
Maple syrup is a good alternative to sugar. It’s full of nutrients and health benefits… This recipe only uses a small amount, although if you prefer, you could just leave it out altogether. The blueberries and coconut are naturally sweet anyway.
Thanks for such a quick response! I purchased creamed coconut in a jar (Aunt patty’s organic 13oz/368g) I tried to measure in increments on the side of jar and well, it would probably work, unless you can help me here? My husband it about to eat my blueberries!also will stay with the maple syrup for the 1st batch!
I just made this and its delicious! Thank you Trinity, keep up the great work.
Ps. Mine does not have such a strong color like yours…is more of a grey….
Thank you for the kind words. I’ll have to check the ratio out again… it should have a blueberry tint like on the photos. Watch this space though 🙂
Have just looked checked this out again and my fudge is purple as purple can be. I am think perhaps it must be the blueberries – will do some trials to see if different batches of blueberries have more colour than others.
Mine is also beige/grey and not purple at all. Did you use blueberries or blackberries?
I even used double to try and purple it up but no joy. Not tasted it yet but really wanted it to look like yours
Ahhhw sorry to hear that Laura 🙁 It should still taste great though 🙂
Did you use fresh blueberries? I believe that using frozen blueberries is responsible for bringing out the purple colour.
I updated the recipe today to reflect this. I actually doubled my recipe with frozen blueberries yesterday and got a very deep purple colour.
Trinity I have yet to make this one, it’s next on my list but I wanted to tell you how amazing the Raw Raspberry Bars turned out! The raspberries were incredible! Thank you so much for sharing all these beautiful recipes. xo
That’s wonderful Michelle. I really look forward to seeing you later this year! Decadent desserts on their way 🙂
Decadent gets a bad rap, bring it on! I cannot wait to see you & all your beautiful creations.
I’m looking at this as a gift for my children’s teachers rather than shop bought! I am busting to make it but am wondering how long it will keep for (how far ahead I can make it)? I know it isn’t going to last long once made as it’s going to get gobbled up fast!!!
You can make it well in advance and store it in the freezer for good keeping. It is best served right out of the fridge… and keeps for up to a week (once out of the freezer that is). It’s very rich, so hard to eat loads. Best given as a gift in small quantities too. Be sure to use frozen blueberries to get that gorgeous purple tint!
The easy truffles also make an excellent gift https://www.kindearth.net/easy-chocolate-truffles-no-bake-vegan-delicious/
Thanks so much! I’m going to get started right now (I’ve already bought everything!)
Thank you for replying so quickly! I’ll check out the truffle recipe as well!
Thanks again! x
This looks wonderful! I love the blueberry/coconut flavor combination.
Thank you for the kind words Heather.
Nice hard creamy taste and I am happy too say mine turned out the exact same colour 🙂
This looks good! I imagine any berry would work well, here. I’ve made fudge/candy for years that is similar, but with dried fruit, never fresh/frozen(wet) fruit. Sounds interesting!
I’m looking forward to trying this with huckleberries!
By the way… Coconut Butter and Creamed Coconut are the same thing. Both are whole coconut flesh ground to a paste. The only difference is the name the various companies choose to call it. Nutiva calls it “Coconut Mana” Tropical Traditions calls it “Coconut Cream Concentrate” etc.
Thanks for the recipe. 🙂
Thank you for the comment Pixx. Yes, you sure can use different berries… they do all have different result though, of course, having their uniqueness.
Yes indeed coconut butter and creamed coconut are essentially the same thing, although the latter tends to have a layer of oil on top though, and is almost always less expensive.
Could you give me the measurements in he USA? I seen it in another comment but, can’t seem to find it.
Oh my! This is delicious! I just made my second batch and added a bit of the actual lemon juice to the mixture. The result is heavenly. Thank you for introducing me to such wonderful food!
And… just a caution on my above attempt to tweak this already delicious recipe… much more than just a small bit of lemon juice made the creamed coconut not want to set up firmly.
Wow!! This recipe is amazing! I added a teaspoon of tulsi powder and it’s delicious. I think I will add a bit more next time. Thank you
Thank you for the kind words. What an interesting an wonderful addition with the tulsi!
Hi, i made them tonight as recipe says. Used the frozen blueberries and it turned out really dark purple almost the colour of blueberry skin itself. Did u use fresh berries for yours? It also has quite a grainy texture is that also the case for yours?
Ahhhh…. it really does depend on the smoothness of the creamed coconut and the batch of blueberries. Normally using fresh rather than frozen blueberries makes it look more grey than purple…. which is why I recommend the frozen ones. If you over-cook the coconut it can come out a little more grainy I believe. I’ve only ever had it turn out just right. You might have better joy with the coconut chocolate fudge: https://www.kindearth.net/coconut-chocolate-fudge-with-creamed-coconut-only-4-ingredients-dairy-free-vegan/
This looks fab! I have guests coming this weekend and one of them is crazy for the color purple. I noticed the end color results of your pictures and video are quite different: the video fudge is much darker than the pictures. How did you achieve the lighter version as in the pictures?
Purple is so much fun in cuisine!
The colour depends on the batch of blueberries; whether they are fresh or frozen too (frozen given a deeper colour) and the the quantity you used. I very likely used a few extra blueberries in the video version to get that colour.
Some people have used fresh blueberries for this recipe (rather than frozen), which makes it comes out more greyish and not so pretty – so I really recommend using frozen. Best to start with fewer blueberries and then add until you get your perfect colour. Not very scientific, but I hope it helps.
I accidentally picked up coconut cream. Still an option? Or use it for something else?
Unfortunately the cream has different properties. This particular recipe relies on the fact that the creamed coconut sets to form a more solid fudge.
Absolutely LOVE! I agree lemon raspberry will be my next try. request. .
Humm what goes good with lime? Blackberrylime, maybe? Orange & …….
Thank for the recipe.
You are welcome Donna. Pleased that you like the sound of it. Lemon & blueberry work particularly well – magic alchemy – everything else would be an unknown adventure 🙂
These look beautiful 🙂 Cant wait to give them a go!! how long do they last for? 🙂
Thank you. They last for ages if you store them in the freezer. At least a couple of weeks in the fridge.
I have a market stall so I was thinking of making some as christmas gifts, would they be ok on a shelve If I put them in a air tight bag?
Just about to make them, so excited! They truly sound and look stunning 🙂
They serve bet right out of the fridge for right consistency. They can be a bit soft when out of the fridge. Outside would be fine in the cold weather, although, you should make it clear that they should be stored & served right out of the fridge.
Made these using lime as no lemon and I added some cinnamon. They are Devine! Thanks for sharing
Can I use agave syrup instead of maple strip please?
Thanks for the wonderful recipes passionately cooked. I’m new on this site and I got lost browsing on the recipes.
Definitely worth a try if that’s what you use. I would prefer maple myself, but give it whirl.
Delighted that you found this site… welcome.
Ciao Elisa! I’ve read that Agave’s glycemic index is very high, meaning sudden super high blood sugar spikes & thus really unhealthy! 100% pure maple syrup is a bit better… 100% pure raw honey is much better & raw coconut sugar even better!!
God bless you & have FUN!!!
Maple syrup is expensive in Italy, is honey okay?
Ahhhh yes, it’s expensive almost everywhere, so maple is more of a treat. Honey might work, although it is possible that the chemistry will have a completely different outcome.
Ciao Camilla! 100% pure raw honey works more than fine, & if you can find it, raw coconut sugar is even better!!
God bless you & have FUN!!!
As you state, frozen blueberries work best, do you need more, frozen blueberries being heavier?
Can’t wait to try this delectable delicacy.
The recipe is pretty adaptable. With the given measurements the frozen yields a darker colour fudge with more of a delightful blueberry intensity happening. The fresh blueberries creates a lighter version. You can play with it – it’s very forgiving if you just wing it.
So I didn’t have blueberries but I did have blackcurrants and I can confirm they worked brilliantly and were so delicious.
Fabulous – this is excellent. I shall try that too.
Thank you for sharing your experience.