St. Lucian Coconut Fudge

About This Recipe

Coconut fudge is the quintessential St. Lucian sweet — intensely fragrant, chewy-firm, and made from just a handful of ingredients centred on fresh grated coconut and brown sugar. It is sold in small parcels wrapped in waxed paper at roadside stands, Jounen Kwéyòl cultural festivals, and village fairs across the island. Each batch carries a deep caramel note from the Demerara sugar and a faint warmth from a touch of vanilla or ginger.

Ingredients

Serves 20

• 2 cupsfreshly grated coconut
• 1½ cupsDemerara sugar
• ½ cupwater
• 1 tspvanilla extract
• ¼ tspground ginger
• pinchsalt

Instructions

1. 1

   Make syrup

   Combine sugar, water, and salt in a heavy saucepan. Bring to a boil over medium heat without stirring until it reaches soft-ball stage (115 °C / 240 °F).

2. 2

   Add coconut and spices

   Stir in grated coconut, vanilla, and ginger. Reduce heat to low and stir constantly for 8–10 minutes until mixture thickens and pulls away from the sides.

3. 3

   Set and cut

   Pour onto a greased tray or parchment paper. Spread evenly to about 1.5 cm thickness. Allow to cool and set completely, about 30 minutes.

4. 4

   Cut into squares

   Once firm, cut into small squares with a sharp knife. Wrap individually or store in an airtight container.

Variations

• •

  Add lime zest for a citrus note.

• •

  Stir in a pinch of cinnamon and nutmeg for spiced coconut fudge.

• •

  Press a toasted almond into each square before setting.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Store in an airtight container at room temperature up to 1 week, or refrigerate up to 2 weeks.

Frequently Asked Questions