Snacks & Nibbles
Coconut Milk & Palm Sugar Fudge, Rich with Nusantara Aroma
Prep
15 min
Cook
15 min
Servings
16
Level
Medium
This classic fudge with a local twist blends the savory richness of coconut milk with the deeply sweet caramel flavor of palm sugar. The texture is soft, dense, and melts slowly in your mouth, carrying the warm, distinctive aroma of palm sugar (gula aren). Perfect as a unique sweet treat for gifting or to enjoy with afternoon tea.
🧂 Ingredients
🍽️ Servings: 16
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams, finely shaved palm sugar (gula merah/gula aren)
- 150 grams granulated sugar
- 200 ml thick instant coconut milk
- 100 ml sweetened condensed milk (white)
- 60 grams unsalted butter
- 150 grams, chopped white chocolate compound
- 50 grams, toasted desiccated coconut
- 1/4 tsp salt
- 1/2 tsp vanilla powder
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👩🍳 Instructions
- 1 Prepare a small square baking pan (about 18x18 cm), and line it with parchment paper covering all sides so the fudge is easy to remove later.
- 2 In a heavy-bottomed saucepan, combine the palm sugar, granulated sugar, thick coconut milk, and condensed milk. Cook over medium heat, stirring constantly, until the sugar is completely dissolved.
- 3 Once it comes to a boil, lower the heat and cook, stirring occasionally, for 8-10 minutes until the mixture thickens and turns a dark caramel color. It's ready when the mixture leaves a trail at the bottom of the pan as you stir.
- 4 Turn off the heat and immediately add the butter and salt, stirring quickly until the butter melts and is fully incorporated.
- 5 Add the chopped white chocolate compound, stirring continuously until fully melted and the mixture becomes glossy and smooth.
- 6 Add the vanilla powder and half of the toasted coconut, mixing quickly and evenly before the mixture starts to set.
- 7 Pour the mixture into the prepared pan, smoothing the surface with a spatula or the back of a spoon.
- 8 Sprinkle the remaining toasted coconut on top, pressing gently so it sticks.
- 9 Let cool at room temperature for 15 minutes, then refrigerate for at least 3 hours or overnight until completely set.
- 10 Remove from the pan and cut into cubes using a sharp knife that's been slightly warmed for clean, neat pieces. Serve.
💡 Tips
• Use real palm sugar (not granulated palm sugar/gula semut) for a richer, more natural caramel aroma.
• Keep stirring throughout the sugar-cooking process so it doesn't burn at the bottom of the pan, especially if using high heat.
• Toast the shredded coconut just briefly until golden brown; don't let it burn, as it will turn bitter.
• Store the fudge in an airtight container in the refrigerator; it will keep for up to 2 weeks.
📊 Nutrition Facts / serving
165
Calories (kcal)
1.5 g
Protein
9 g
Fat
20 g
Carbs
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