Piña Colada Fudge

Piña Colada Fudge

Who says you can’t take a mini vacation in the middle of your day?

This Piña Colada Fudge is your ticket to a tropical paradise, no passport required!

Creamy, dreamy, and bursting with the flavors of pineapple, coconut, and a hint of rum, this fudge is the perfect blend of indulgence and nostalgia.

Whether you’re hosting a summer party or just need a sweet escape, this easy recipe will have you feeling like you’re sipping a piña colada on a sandy beach.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Step 1: Prep Your Pan
Line an 8x8-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal later. This little trick ensures your fudge comes out perfectly without sticking.

Step 2: Melt the Base
In a medium saucepan, combine sweetened condensed milk, white chocolate chips, and a touch of butter. Heat over low heat, stirring constantly, until the mixture is smooth and creamy. Be patient—low and slow is the key to avoiding scorching!

Step 3: Add the Tropical Flavors
Once the base is melted, stir in crushed pineapple (well-drained!), coconut cream, and a splash of rum extract. If you’re feeling fancy, you can add a handful of shredded coconut for extra texture. Mix until everything is well combined and smells like a tropical breeze.

Step 4: Set and Chill
Pour the fudge mixture into your prepared pan and smooth the top with a spatula. Sprinkle with toasted coconut flakes for a little crunch and pop it in the fridge to set for at least 2 hours.

Step 5: Slice and Serve
Once the fudge is firm, use the parchment paper to lift it out of the pan. Cut into small squares and serve. Pro tip: For a fun twist, garnish with a tiny pineapple chunk or a maraschino cherry on top!

Pro Tips

• Drain the pineapple well: Too much liquid can prevent the fudge from setting properly.
• Toast your coconut: Toasting shredded coconut before adding it to the fudge enhances its flavor and adds a delightful crunch.
• Use high-quality white chocolate: It makes a world of difference in achieving that creamy, luxurious texture.
• Customize the rum flavor: If you’re not a fan of rum extract, you can use a splash of coconut rum or skip it altogether.

Storage

• Store in an airtight container in the fridge for up to 1 week.
• For longer storage, wrap individual pieces in plastic wrap and freeze for up to 2 months. Let thaw in the fridge before serving.