Blueberry & Lemon Fudge with creamed coconut (4 ingredients)
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:
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…
Yield: 18 squares
Prep Time: 40 minutes
Total Time: 40 minutes
A delicious, alternative fudge recipe using creamed coconut, blueberries, lemon and maple syrup.
Ingredients
- 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
Instructions
- 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.
- Enjoy.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram
***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 treatsmy recipe books here: My Delicious Recipe Books
More recipes with creamed coconut here…
Pin blueberry fudge on your Pinterest board for later…
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By Anastasia|
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73 Comments
myra May 14, 2015 at 10:44 am - Reply
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
Trinity @ Trinity's Conscious Kitchen May 14, 2015 at 10:48 am - Reply
Oh wow – I knew there was something I missed. They’ll be up in a couple of minutes 🙂
linda July 15, 2015 at 6:07 pm - Reply
Thanks so much…nice that you went to all the trouble to really explain and help.
Amy Harding May 15, 2015 at 4:48 pm - Reply
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
Trinity @ Trinity's Conscious Kitchen May 15, 2015 at 7:19 pm - Reply
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).
Trinity
x
Amy Harding May 15, 2015 at 4:49 pm - Reply
Forgot to give it the 5 stars. Here they are 🙂
Trinity @ Trinity's Conscious Kitchen May 16, 2015 at 4:50 am - Reply
Ahhhw thanks Amy!
Viola Woolcott May 16, 2015 at 4:19 pm - Reply
Delicious!! ….and also delicious with strawberries or mango. YUMMY 🙂
Trinity @ Trinity's Conscious Kitchen May 16, 2015 at 4:46 pm - Reply
Indeed it is absolutely delicious with strawberries or mango and especially raspberries!
Viola Woolcott May 17, 2015 at 4:22 pm - Reply
Passion fruit and Lime is delicious too 🙂
Trinity @ Trinity's Conscious Kitchen May 17, 2015 at 4:30 pm - Reply
Oh yum! Now that does sound divine 🙂
karen LeBreton May 18, 2021 at 11:41 pm - Reply
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?
myra May 18, 2015 at 1:11 pm - Reply
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
Trinity @ Trinity's Conscious Kitchen May 18, 2015 at 1:20 pm - Reply
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 🙂
with love
Trinity
x
Lucie May 19, 2015 at 4:14 pm - Reply
I was in love the minute I saw these purple triangles on Facebook! So simple and delicious 🙂
Trinity @ Trinity's Conscious Kitchen May 19, 2015 at 4:33 pm - Reply
Thank you for the kind words Lucie 🙂
kate / vegukate May 26, 2015 at 10:14 pm - Reply
What a fab combination – this looks ABSOLUTELY delicious !!!!
Trinity @ Trinity's Conscious Kitchen May 27, 2015 at 5:53 am - Reply
Thank you. I was rather excited at this whole discovery.
April June 2, 2015 at 7:39 pm - Reply
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
Trinity @ Trinity's Conscious Kitchen June 3, 2015 at 6:58 am - Reply
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. 🙂
helen June 2, 2015 at 8:28 pm - Reply
I am intrigued, went out and purchased everything but need the recipe converted to cups. Can you help me out?
Trinity @ Trinity's Conscious Kitchen June 3, 2015 at 7:06 am - Reply
Hi Helen,
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.
Trinityhelen June 5, 2015 at 4:37 pm - Reply
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!
Trinity @ Trinity's Conscious Kitchen June 5, 2015 at 5:00 pm - Reply
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.
helen June 2, 2015 at 8:29 pm - Reply
Also what could be used in place of maple syrup if you are trying g to limit sugar?
Trinity @ Trinity's Conscious Kitchen June 3, 2015 at 7:08 am - Reply
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.
Have fun.
xhelen June 5, 2015 at 4:39 pm - Reply
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!
Claudia June 5, 2015 at 12:03 pm - Reply
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….Trinity @ Trinity's Conscious Kitchen June 5, 2015 at 12:27 pm - Reply
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 🙂
Trinity @ Trinity's Conscious Kitchen June 5, 2015 at 3:58 pm - Reply
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.
x
Laura June 6, 2015 at 4:23 pm - Reply
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 yoursTrinity @ Trinity's Conscious Kitchen June 6, 2015 at 4:48 pm - Reply
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.
Michelle G. June 30, 2015 at 6:42 pm - Reply
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
Trinity @ Trinity's Conscious Kitchen June 30, 2015 at 7:13 pm - Reply
That’s wonderful Michelle. I really look forward to seeing you later this year! Decadent desserts on their way 🙂
Michelle G. July 1, 2015 at 6:17 pm - Reply
Decadent gets a bad rap, bring it on! I cannot wait to see you & all your beautiful creations.
Mel July 11, 2015 at 9:31 am - Reply
Hi
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!!!
ThanksTrinity @ Trinity's Conscious Kitchen July 11, 2015 at 9:57 am - Reply
Hi Mel,
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/
Good luck.
Trinity
xMel July 11, 2015 at 9:59 am - Reply
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
Trinity @ Trinity's Conscious Kitchen July 11, 2015 at 10:06 am - Reply
Have fun.
x
Heather@hungryforbalance July 28, 2015 at 11:26 am - Reply
This looks wonderful! I love the blueberry/coconut flavor combination.
Trinity @ Trinity's Conscious Kitchen July 28, 2015 at 12:29 pm - Reply
Thank you for the kind words Heather.
x
Steve Jette August 8, 2015 at 2:22 am - Reply
Nice hard creamy taste and I am happy too say mine turned out the exact same colour 🙂
Thia (aka: Pixx) November 2, 2015 at 9:34 pm - Reply
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. 🙂
Trinity @ Trinity's Conscious Kitchen November 3, 2015 at 8:16 am - Reply
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.
Enjoy
x
Dani Lane December 10, 2015 at 10:57 pm - Reply
Could you give me the measurements in he USA? I seen it in another comment but, can’t seem to find it.
Tiffany January 30, 2016 at 8:58 pm - Reply
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!
Tiffany January 31, 2016 at 2:32 pm - Reply
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.
Autum April 8, 2016 at 4:31 pm - Reply
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
Trinity @ Trinity's Conscious Kitchen April 15, 2016 at 10:03 pm - Reply
Thank you for the kind words. What an interesting an wonderful addition with the tulsi!
Nadya April 8, 2016 at 8:40 pm - Reply
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?
Trinity @ Trinity's Conscious Kitchen April 15, 2016 at 10:01 pm - Reply
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/
Trish June 29, 2016 at 12:38 pm - Reply
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?
Trinity @ Trinity's Conscious Kitchen June 29, 2016 at 3:16 pm - Reply
Hi Trish,
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.
Have fun.
x
Jen July 23, 2016 at 11:12 pm - Reply
I accidentally picked up coconut cream. Still an option? Or use it for something else?
Trinity @ Trinity's Conscious Kitchen July 24, 2016 at 11:03 am - Reply
Hi Jen,
Unfortunately the cream has different properties. This particular recipe relies on the fact that the creamed coconut sets to form a more solid fudge.
Trinity
Donna V July 31, 2016 at 2:39 am - Reply
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.
Trinity @ Trinity's Conscious Kitchen July 31, 2016 at 7:00 am - Reply
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 🙂
Angi November 22, 2016 at 6:46 pm - Reply
These look beautiful 🙂 Cant wait to give them a go!! how long do they last for? 🙂
Trinity @ Trinity's Conscious Kitchen November 22, 2016 at 6:59 pm - Reply
Thank you. They last for ages if you store them in the freezer. At least a couple of weeks in the fridge.
Angi November 25, 2016 at 5:20 pm - Reply
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 🙂
Many Thanks
Trinity @ Trinity's Conscious Kitchen November 25, 2016 at 7:22 pm - Reply
Hi Agni,
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.
x
Kezia April 16, 2017 at 8:35 am - Reply
Made these using lime as no lemon and I added some cinnamon. They are Devine! Thanks for sharing
Elisa Vassallo January 21, 2019 at 11:43 am - Reply
Hi,
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.Anastasia January 21, 2019 at 12:07 pm - Reply
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.
xxMax September 3, 2019 at 6:56 am - Reply
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!!!
camilla June 18, 2019 at 11:57 pm - Reply
Maple syrup is expensive in Italy, is honey okay?
Anastasia June 19, 2019 at 5:57 am - Reply
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.
Max September 3, 2019 at 7:00 am - Reply
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!!!Helen Rallison March 31, 2020 at 4:27 pm - Reply
As you state, frozen blueberries work best, do you need more, frozen blueberries being heavier?
Can’t wait to try this delectable delicacy.
Thanks, HelenAnastasia April 1, 2020 at 4:37 am - Reply
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.
The Willow Tree January 7, 2022 at 8:37 pm - Reply
So I didn’t have blueberries but I did have blackcurrants and I can confirm they worked brilliantly and were so delicious.
Anastasia January 10, 2022 at 4:49 pm - Reply
Fabulous – this is excellent. I shall try that too.
Thank you for sharing your experience.
Enjoy!!!
Jas October 4, 2023 at 8:39 pm - Reply
I needed a quick dessert for my vegan friend’s visit, and this fudge was so easy to make! I got 16 triangles and could only taste strong coconut with a hint of lemon, but unfortunately, none of the blueberry flavor (used organic frozen). It doesn’t matter, though, because I know it’s healthy and looks stunning! 🙂
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