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Blueberry Lime Fudge with Creamed Coconut

Preparation Time
5 - 10 minutes

Cooking Time
None - refrigerate for 2 hours

Makes 5 - 10 small squares, depending on thickness/size of tray

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian


  • 75g Lucy Bee Creamed Coconut
  • 100g frozen blueberries
  • 1 lime, juiced and zest


  1. Add the Lucy Bee Creamed Coconut to a small pan and gently melt, over a low heat.
  2. Stir in the blueberries. Continue to gently warm until the purple/blue colour of the blueberries seeps into the Lucy Bee Creamed Coconut but the blueberries remain whole.
  3. Remove from the heat and stir in the lime juice and ½ zest.
  4. Pour the fudge into a lined lunch-box sized container. Grate the remaining zest over the fudge.
  5. Set in the fridge for 2 hours or until completely solid, or freeze.
  6. Cut into bite-sized pieces to serve and store in an airtight container. (Note, in hot weather this fudge will start to melt, so store in the fridge).

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