Coconut Potato Fudge

Coconut Potato Fudge
(c) 2015 Elizabeth LaBau
Prep: 15 mins
Cook: 3 mins
Total: 18 mins
Servings: 16 servings
Nutrition Facts (per serving)
284 Calories
8g Fat
54g Carbs
1g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 284
% Daily Value*
Total Fat 8g 10%
Saturated Fat 5g 27%
Cholesterol 2mg 1%
Sodium 78mg 3%
Total Carbohydrate 54g 20%
Dietary Fiber 2g 7%
Total Sugars 49g
Protein 1g
Vitamin C 1mg 3%
Calcium 7mg 1%
Iron 1mg 5%
Potassium 114mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Coconut potato fudge has a strong coconut flavor, a dark chocolate topping, and a creaminess that comes from...mashed potatoes?! This fudge recipe is a great way to use up leftover mashed potatoes, as long as they aren't seasoned with savory ingredients.


  • 1/2 cup hot mashed potatoes

  • 2 teaspoons butter, softened

  • 6 cups confectioners' sugar

  • 2 2/3 cups flaked coconut

  • 1 dash salt

  • 1 teaspoon vanilla extract

  • 4 ounces dark chocolate

  • 1 tablespoon vegetable oil

Steps to Make It

  1. Line an 8 x 8-inch baking pan with foil and spray the foil with nonstick cooking spray.

  2. Mix mashed potatoes and butter in a large mixing bowl. Gradually add the sifted powdered sugar in batches, beating until well combined.

  3. Stir in the coconut, vanilla and salt. Press firmly and evenly into the baking pan.

  4. Melt the chocolate and the vegetable oil together in the microwave or over a double boiler. Spread the melted chocolate over the top of the fudge, and chill until the chocolate is firm. Cut into 1-inch squares to serve. Store coconut potato fudge in an airtight container in the refrigerator for up to a week.

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