Pina Colada Fudge
Transport your taste buds to a tropical paradise with this irresistibly creamy Pina Colada Fudge! Bursting with the exotic flavors of sweet pineapple and toasted coconut, this no-bake treat is a delightful twist on the classic cocktail. Made with velvety white chocolate, a hint of light rum for an optional boozy flair, and vibrant crushed freeze-dried pineapple, this fudge offers an indulgent escape in every bite. An optional drop of yellow gel food coloring adds a sunny glow, making it as visually stunning as it is delicious. Perfect for summer parties, holiday gifts, or simply treating yourself, this easy-to-make fudge comes together in just 10 minutes of prep time. Serve it chilled or at room temperature, and let the tropical vibes take over!
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Recipe Information
Ingredients
- 2 cups White chocolate chips
- 14 ounces Sweetened condensed milk
- 2 tablespoons Unsalted butter
- 1 teaspoon Pineapple extract
- 1 teaspoon Coconut extract
- 1 tablespoon Light rum (optional, for flavor)
- 1 cup Crushed freeze-dried pineapple
- 0.5 cup Shredded sweetened coconut
- 2 drops Yellow gel food coloring (optional, for a tropical hue)
- Nonstick cooking spray
Instructions
Grease an 8x8-inch baking dish with nonstick cooking spray and line it with parchment paper, leaving some overhang for easy removal.
In a medium saucepan, add the white chocolate chips, sweetened condensed milk, and unsalted butter. Heat over low-medium heat, stirring constantly, until the mixture is completely melted and smooth. Be careful not to let it burn.
Remove the saucepan from heat and stir in the pineapple extract, coconut extract, and light rum (if using). Mix until well combined.
If desired, add the yellow gel food coloring and stir to evenly distribute the color.
Fold in the crushed freeze-dried pineapple and shredded sweetened coconut until evenly mixed throughout the fudge mixture.
Pour the fudge mixture into the prepared baking dish, smoothing the top with a spatula.
Refrigerate the fudge for 2-4 hours, or until fully set.
Once firm, use the parchment paper overhang to lift the fudge out of the pan. Place it on a cutting board and cut it into 24 squares or your desired sizes.
Store the fudge in an airtight container in the refrigerator for up to 1 week. Serve chilled or at room temperature, and enjoy your tropical treat!
Nutrition Facts
Calories |
178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 41 mg | 2% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 21.8 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 109 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
