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 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…
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
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 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…
- 300g creamed coconut (or coconut butter)
- 75g to 100g 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 the 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: Trinity’s Delicious Recipe Books
Pin blueberry fudge on your pinterest board for later…