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Camerino fudge main
Harry Weir and Brian Clarke

Coconut Almond Fudge

This fudge recipe from Camerino Bakery is so good that it's almost addictive.

Serving: 10
Time: Less than an hour, plus chilling time
Difficulty: Easy


  • 900g 70% chocolate, roughly chopped
  • 1x400ml tin coconut milk
  • 50g flaked almonds
  • 50g desiccated coconut
  • 50g dried cranberries
  • 50g walnut pieces


  1. Line a 23cm square tin with baking parchment. Melt the chocolate and coconut milk together slowly in a pot, stirring often.
  2. Stir in half of the almond, coconut, cranberries and walnuts. Pour the mixture into your pan.
  3. Sprinkle the rest of the almond, coconut, cranberries and walnut pieces on top. Chill in the fridge overnight.


To cut the fudge, lift it out of the pan first and use a hot, sharp knife.