Coconut Fudge with Edible Flowers (Nut free, Grain free)
  • 1 cup shredded coconut (dessicated, preservative free)
  • ½ cup coconut milk (shake the can at room temperature)
  • ⅓ cup coconut butter melted
  • 45gm cacao butter (I found this was easier to weigh as it comes in a solid block)
  • 3 tbsp coconut oil melted
  • 2 tbsp raw honey
  • 1 tsp vanilla powder
  • organic edible flower petals from approx 4 flowers depending on the flower type
  • toasted coconut flakes to decorate
  1. Place the cacao butter in heat proof bowl over some simmer water to melt
  2. Add the coconut oil and coconut butter and stir to combine
  3. Remove the bowl from heat then mix the rest of the ingredients, except the flowers
  4. Wait until the bowl & mixture has cooled, during this time, line a medium square tin with baking paper leaving the sides to overhang (makes it easy to lift out later on)
  5. Once the bowl and mixture has cooled, add the flowers
  6. Spoon the mixture into the lined tin and smooth over the top
  7. Place in the fridge to set (about 2 hours)
  8. Once set, run a knife along the edges without baking paper, then lift the fudge out
  9. Cut into cubes and serve with the toasted coconut flakes
  10. Store in a closed container in the fridge for 2-3 days (longer if not using the flowers)
Recipe by Intuitive Food Design at