Welcome to another month of delicious recipes, I love to share with all of you my creations, and I really love to be able to send some of those treats to great friends in the #TheLeftoversClub.
This month am partner with Shaina from Take A Bite Out Og Boca, she is a very talented cook and I love all the recipes she share in her blog.
This month I decide to make something different, a delicious bite to welcome spring and say a shy hi to summer, Tropical Fudge is made with coconut and lime zest a super easy dessert to enjoy any time of the day, refreshing and not to sweet.
I’m crossing my fingers the she love it and of course that you enjoy this recipe too.
If you want to join The Leftovers Club just click and make sure to read all the rules or just send me an email and I will send the info to you.
- 1 can condense milk
- 2 cups powdered milk
- 3 tablespoons butter
- zest of 1 lime
- 3/4 cup unsweetened grated coconut
- In a heavy bottom pot heat to medium low heat add the butter to melt, add condense milk and mix well to incorporate, add the lime zest, powdered milk and coconut; mix to incorporated and low the heat completely, cook until the mixture separated from the bottom of the pot.
- You can make tablespoon balls with the mixture still hot or place in 2 8in. pie pans and let it cool completely.
- If you decide to use the pie pans, once the fudge is cool cut in pieces and enjoy.
This recipe makes about 24 pieces of fudge.
|Preparation time:||10 minutes|
|Cooking time:||5 minutes|
|Level of the recipe:||Easy|
Tropical flavorings are perfect for spring— it’s finally here in VA!
Great flavor combination, and I love the idea of putting the portions in a muffin tin!
It’s so funny that you both made fudge for the swap! Love the tropical combination
Ha I love that you both sent eachother fudge!
How funny that we both send each other spring-themed fudge!! Great minds think alike 🙂 Can’t wait to try it!