I’m not a big summer/beach/tropical kind of girl. I like warmth in moderation and I fear the sun. But that doesn’t mean I don’t absolutely love the flavors associated with all that shit. And on a rainy, cold, gloomy Sunday in May, there is nothing better than tapping into those flavors.
Get your tropics on. And your sweet fix. Piña Colada Fudge, yo.
Piña Colada Fudge
adapted from Eagle Brand Milk
18 oz white chocolate chips
1- 14oz can Eagle Brand Sweetened Condensed Milk
pinch of salt
½ cup shredded coconut, chopped into smaller pieces
½ cup dried pineapple*, chopped into smaller pieces
1 tsp coconut extract or coconut emulsion
1 tsp rum**
cooking spray and wax paper
Line your 8×8 baking dish with wax paper. I use a little coconut oil cooking spray on the dish before laying down the paper so it sticks.
Toss your chopped pineapple and coconut together. (The pineapple should be a little sticky and the coconut will stick to it instead of it sticking to itself.)
Dump your chips, condensed milk and salt into a glass bowl. Microwave for a minute. Stir. Microwave for another minute. Stir. Microwave for another minute. Stir. (3 total should do it, but if not, keep going in 30 second increments until its well blended.
Stir in your extract and rum. (The rum may sizzle a bit.) Followed by your coconut and pineapple.
Spread into lined pan and refrigerate until set.
Serve whenever you’re feeling islandy.
*I’m going to be kinda brand-specific here. I really recommend you use Sunsweet dried pineapple if you can find it. It’s dried, but not DRY. It’s still very moist and will provide the best texture in your fudge. Some pieces may be a little drier than others, sort it out and take the most moist pieces.
**I use Appleton Estate Reserve… doesn’t matter too much for this recipe. But It’s also not a bad idea to keep it in your bar.