A delightful tropical dessert that captures the essence of summer, combining creamy white chocolate with a fruity punch. Perfect for summer gatherings, barbecues, or simply a sweet escape.
Ingredients
Scale:
For the chocolate layer:
2 cups semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
For the coconut layer:
2 cups white chocolate chips
1 cup sweetened shredded coconut
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
For garnish:
Additional shredded coconut (optional)
Chocolate shavings or drizzles (optional)
Instructions
Prepare your slow cooker: Line the bottom and sides of a 6-quart slow cooker with parchment paper, allowing some paper to hang over the edges for easy removal later.
Make the chocolate layer: In a medium bowl, combine the semisweet chocolate chips, one can of sweetened condensed milk, and one teaspoon of vanilla extract. Stir until the mixture is smooth and well-blended.
Layer the chocolate mixture: Pour the chocolate mixture into the prepared slow cooker, spreading it evenly across the bottom. Cook on low for 1.5 to 2 hours, or until the chocolate is melted and the edges start to bubble.
Prepare the coconut layer: In another medium bowl, mix the white chocolate chips, the remaining can of sweetened condensed milk, the shredded coconut, and the second teaspoon of vanilla extract until fully combined.
Add the coconut layer: Once the chocolate layer is melted and set, pour the coconut mixture on top of the chocolate layer. Spread it evenly, ensuring it covers all the chocolate. Cover the slow cooker and cook on low for an additional 1.5 to 2 hours.
Cool and set: After cooking, turn off the slow cooker and let the fudge cool inside for about 30 minutes. Then, carefully lift the fudge out using the parchment paper and allow it to cool completely on a wire rack.
Cut and serve: Once cool, cut the fudge into squares using a sharp knife. If desired, sprinkle additional shredded coconut or drizzle with chocolate for presentation.
