Paleo Coconut Rum Fudge
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12-14 servings
  • 350 grams dairy-free chocolate
  • 1 Tbsp coconut oil
  • 3 Tbsp (42 g) butter or ghee
  • 4 Tbsp maple syrup
  • 2 Tbsp rum
  • ¼ tsp sea salt
  • 1½ cups full fat coconut milk
  • 1½ cups unsweetened shredded coconut, divided
  1. Line an 8x8 baking dish with 2 sheets of parchment paper cut to fit the dish, overlap, and create tabs on the sides to use later to pull the fudge out of the dish. Set the dish aside.
  2. Set up a double boiler on your stovetop using a saucepan and a glass bowl. Fill the saucepan with about an inch of water and make sure that the bottom of the bowl does not touch the water.
  3. Chop up the chocolate into small pieces with a chef's knife and place the pieces into the glass bowl of the double boiler.
  4. Bring the water to a gentle simmer over medium-low heat and stir the chocolate with a flexible spatula as it melts. Keep stirring to prevent the chocolate from burning. Be careful not to let any water get into the bowl as this could make the chocolate seize up.
  5. When the chocolate is almost melted, stir in the coconut oil, butter or ghee, maple syrup, rum, and sea salt with a whisk.
  6. Whisk until everything is well combined and all the chocolate is melted.
  7. Next, pour in the coconut milk and stir with a sturdy mixing spoon. The chocolate mixture should start to resemble a fudge now.
  8. Pour in 1 cup of the shredded coconut and mix well.
  9. Carefully pour the contents of the bowl into the lined baking dish.
  10. Flatten the fudge using a spatula if needed.
  11. Sprinkle the other ½ cup of shredded coconut on top.
  12. Refrigerate the fudge for 4 hours or until completely hardened. Cooling time may vary based on the temperature of your fridge.
  13. Remove from the baking dish using the parchment paper.
  14. Place on a cutting board and carefully peel away the edges of the parchment paper.
  15. Slice into pieces and enjoy!
  16. This fudge should be stored in the refrigerator.
Recipe by Kit's Coastal at