Pumpkin Coconut Fudge

This pumpkin coconut fudge is good.  So good that I had to keep it away from my family before they ate it all.  I still needed pictures!  It’s been raining for days here in Dallas, but today was clear enough for me to shoot them.  It’s very easy to make too.  If you love coconut and pumpkin, you will love this pumpkin coconut fudge recipe!

pumpkin fudge watermark

Vegan, gluten free and grain free.  I do have to mention that the consistency of these is a little softer than my other fudge recipes.  It still does give you that melt in your mouth feel, but it’s softer, almost giving it a light texture as well.

Pumpkin Coconut Fudge

Yields 6 cups

Pumpkin Coconut Fudge

15 minPrep Time

2 hrTotal Time

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  1. In a saucepan , on med heat, mix all the ingredients together and stir until combined.
  2. Pour the mixture into lined muffin pans . I used standard size, but mini muffin pans would work great too.
  3. Put them in the fridge to set. I gave them a few hours to fully set. I got 6 out of my batch. Should last a couple weeks in the fridge. Enjoy!

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51 thoughts on “Pumpkin Coconut Fudge

  1. I made my own coconut butter with shredded unsweetened coconut flakes and it worked great. I also just put the batter into an 8×8 pan and cut into squares. Delicious- thanks for the recipe!

  2. I can’t wait to make these for Thanksgiving!! Just to clarify (although this might be a stupid question) do you use whole cloves?


  3. I just made these and popped them in the frig. Mine are very brown and soupy. I made them with maple syrup. Hoping for they turn out! Can’t wait to try them.

    1. They should firm right up in the fridge. Maple syrup can vary in color, so that is why yours may look a little different. I hope you enjoy them! 🙂

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