Coconut Fudge Sauce Recipe

This coconut fudge sauce is simply dreamy!

Like many of you, I enjoy a sweet treat now and again. Since I work from home, I don’t have many of the temptations that come with working in an office or other type of company, but I do remember the temptations that people would bring into work to “share” (ahem… get rid of). They seemed to be everywhere!

A white pitcher filled with this Clean Eating Coconut Fudge Sauce sits on a small cutting board as a bit of the fudge sauce runs down the front of the pitcher.

Now that my morning commute is from my bedroom to my living room, I find that even with no temptations in the house, I still sometimes want a little something extra. Maybe it’s the emotional thing or even a hormonal thing, but it just wouldn’t be the same to make a salad for dessert instead of something a little more like this.

How To Use This

  • Warm it up and pour it over some vanilla ice cream!
  • Use it as a dipping sauce for fruit, pretzels, or even pita.
  • Pour it into a parchment-lined casserole dish and freeze it! Then cut it into squares and enjoy it like a freezer fudge. (Hint: it has to be stored in the freezer, not the fridge, once it’s done)

Note: This recipe was adapted from a recipe at The Brown Eyed Baker.

More Chocolate Recipes

Copyright Information For The Gracious Pantry
Clean Eating Coconut Fudge Sauce

Coconut Fudge Sauce

A delicious, versatile sauce that can be enjoyed with many desserts! (Or as dessert all by itself!)
5 from 2 votes
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Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 42 servings
Calories: 60kcal


  • 15 oz. can full-fat coconut milk
  • 1 cup coconut sugar
  • ¼ cup unsweetened cocoa powder
  • 6 oz. unsweetened baking chocolate (coarsely chopped)
  • 2 tbsp. coconut oil
  • 1 tsp. pure vanilla extract


  • Over low to medium heat, continuously stir all the ingredients together in a medium saucepan until melted. 
  • Transfer to a container and store in the fridge for up to 2 weeks.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 1tbsp. | Calories: 60kcal | Carbohydrates: 5g | Fat: 5g | Saturated Fat: 3g | Sodium: 9mg | Potassium: 63mg | Sugar: 2g | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 1.1mg

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  1. Karen Brettschneider says:

    Do you have a recipe for clean eating dog biscuits. I know my daughter-in-law follows you as well, and she likes to use your recipes. The treats would be for their dogs. Thanks so much.

    Karen B.

    Have tons of your recipes by the way. Tasty!!

    1. The Gracious Pantry says:

      Karen – I don’t! But I don’t have a dog either, unfortunately. I may take a crack at it though at some point. You aren’t the first to ask. ๐Ÿ™‚

  2. Jenny O'Neill says:

    This makes a lovely sauce. We also accidentally discovered that when you put it in the fridge it hardens into a lovely and smooth truffle-like chocolate. We now make it, pour it into espresso cups, and then harden it in the fridge for a decadent dessert when we have company.

    1. The Gracious Pantry says:

      Jenny – Oh my! That sounds wonderful! ๐Ÿ˜€

  3. amy roberts says:

    5 stars
    Hello Tiffany,
    I figure it is time for me to validate for you how lovely and delicious this recipe is, and how it remains the central part of my family’s holiday season! Growing up in Maine, I savored my Nana’s annual creation of homemade cream puffs with ice cream inside and warm chocolate sauce drizzled over the top. As I began raising my own children, we stood at the stove together, some on stools, to briskly whisk the butter and confectionery sugar based sauce. Yes, it was glorious, and the flavor took me back to my childhood, but I began to feel a strange headache when I ate that type of sugar—-every time I cooked with it! I also realized that the ingredients of that traditional recipe were not in line with how I was feeding my family outside of the holidays. I am all for targeted indulgence, especially in the name of nostalgia and family memories, but I decided that I could embrace the spirit that my salt-of-the-earth grandmother had, and come up with a recipe alternative to suit the needs of this new generation. Serendipitously, I quite quickly googled upon your amazing recipe, which ticked all of the boxes on my wish list. I was thrilled I didn’t need to create my own concoction from scratch, as that could have easily been a nightmare. This recipe was an instant hit, right away, with absolutely everyone, including my discerning cousins who have special taste buds for Nana’s original sauce. My kids love that the preparation of this recipe in much less labor intensive, thus allowing them to make batches upon batches for their teachers and friends. Our family is now known for this annual sauce, and its preparation remains the most special memory we create each year together in the kitchen. My teens now tower over me at the stove, but still happily don red aprons and Santa hats, whisks in hand, and carols in the air. I figure that maybe you might appreciate the impact of your recipe on my family, and the enduring cheer it inspires. Thank you for your time and for your posting!

    1. Amy – Oh my goodness!! Thank you so much for sharing that with me! You totally made my day! I’m a firm believer in the memories food creates. They are unparalleled. I’m so honored to be part of your family traditions in this way. Thank you again for sharing that, and happy holidays! ๐Ÿ˜€