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Creamed Coconut and Cherry Fudge

Preparation Time
5-10 minutes

Cooking Time
None. Refrigerate for 2 hours

Makes approximately 10 squares depending on the size of the tray used

Allergy Information
Gluten Free, Wheat Free, Vegetarian


  • 150g Lucy Bee Creamed Coconut
  • 150g dried cherries (100g to blitz and 50g for your topping)
  • 1 tbsp. Greek yoghurt


  1. Add the Lucy Bee Creamed Coconut to a small pan and gently melt, over a low heat.
  2. Add this to a blender or food processor, along with 100g of cherries and the Greek yoghurt, then blitz, until combined.
  3. Pour the fudge into a lined lunch-box sized container. Top with the remaining cherries and set in the fridge for 2 hours or until completely solid, or freeze.
  4. 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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