Dulce de Coco (Coconut and Milk fudge)

This recipe for Dulce de Coco (Coconut Fudge) calls for few ingredients, is easy to prepare, and results in a delectable dessert with tropical flavors that you can not resist.

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Sometimes the simplest things are the best. This is the case of Dominican Dulce de Coco (Coconut Fudge), one of our most popular desserts, and one of the most sought after recipes in our blog.

Personally, coconut is one of my favorite ingredients, and frankly, left to my own devices, I would put coconut in more things than is reasonable to do so.

Dulce de Coco variants

There are several versions of Dulce de Coco, the most popular being "coco seco", and "de coco tierno". Each has its fans. Our Dominican dulce de coco recipe can be used for both.

How to make Dulce de Coco Seco

For this the coconut "meat" is used when the peel has dried, much of the water has evaporated, and the coconut has a firm texture. This is the presentation that we show you here and gives a firmer texture. This is made with grated or shredded coconut.

How to make Dulce de Coco Tierno

For this version, the coconut should still be new and tender, and the coconut meat is soft and juicy. The coconut is difficult to grate when it is tender, so in that case, the coconut is chopped or sliced into tiny pieces. The result is a softer and juicier dessert, although the coconut flavor is less strong.

Dulce de coco (Coconut and milk fudge)

You'd think that dulce de coco (coconut fudge) would be hard to make. Wrong! As desserts go, it can't be easier. Few ingredients and great flavor.

5 from 4 votes

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Prep Time 30 mins

Cook Time 40 mins

Total Time 1 hr 10 mins

Course Dessert

Cuisine Dominican, Latino

Servings 6 servings

Calories 265 kcal

Ingredients

• 1 coconut
• 4 cups of evaporated milk, or 6 cups of full milk
• ½ cup of sugar
• 4 cinnamon sticks
• 1 teaspoon of vanilla extract (optional)

Instructions

 

How to crack and prepare the coconut

• Crack the coconut (my favorite method is wrapping it in an old towel and cracking it with a hammer). Remove the flesh (careful with sharp edges) using an old table knife or spoon.
• Remove the dark peel using a potato peel. Wash and pat dry.

How to make Dulce de Coco

• Grate in the food processor or by hand, the consistency (fine or coarse) will depend on on your own taste
• Mix the all the ingredients in an iron pot and bring to a boil over very low heat. Stir regularly to avoid sticking and keep an eye on it to prevent it from overboiling.
• When it reaches pudding-like consistency remove from the heat (it may take up to 40 minutes). Chill before serving

Video

Notes and Tips

You can either prepare it with new coconut (the kind that still has the soft husk and water) or dry coconut.

Each has a different taste and each has its fans. Some people like the coconut grated finely, some coarsely. I prefer a combination of both.

If you are not able to procure a coconut you can use dry packaged shredded coconut, although the taste won't be the same.

Nutrition

Calories: 265kcalCarbohydrates: 20gProtein: 11gFat: 15gSaturated Fat: 10gCholesterol: 49mgSodium: 182mgPotassium: 553mgFiber: 1gSugar: 18gVitamin A: 410IUVitamin C: 3.5mgCalcium: 469mgIron: 0.7mg

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