4-Ingredient (No Butter!) Chocolate Fudge with Coconut

Prep Time 5 min.
Cook Time 1 1/2 min. (plus chilling)
Total Time 5 minutes
Yields About 36-48 pieces (depending on how big you choose to cut your squares)


  • 3 cups semi-sweet chocolate chips
  • 2/3 cup fat free evaporated milk
  • 1 teaspoon coconut oil
  • 1/2 cup coconut flakes


  1. Place chocolate chips, evaporated milk and coconut oil in a medium-sized, microwave-safe bowl.
  2. Microwave on high for approximately 1½ minutes (the exact timing can vary slightly depending on the power and wattage of your microwave).
  3. Stir until completely smooth and well-incorporated. (Do not microwave again, just use the heat from the chocolate to continue to melt the other chips.)
  4. Once the chocolate mixture is smooth, stir in coconut flakes.
  5. Pour mixture into an ungreased 8x8 pan. Tap or gently shake pan to level the mixture. It will not be completely smooth on the top due to the coconut flakes.
  6. Refrigerate until solid.


Recipe Notes

Storage: We recommend storing this fudge, tightly sealed or wrapped, in the refrigerator, which will keep it fresh for several days. It's decadent right out of the fridge, but will soften to a more melt-in-your-mouth, fudgy texture if you allow it to come back to room temperature before serving.

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Two Healthy Kitchens