Coconut Lemongrass Fudge

March 29, 2016

Makes 16 squares - Prep 10 minutes - Set 3 hours


2cm/0.78” lemongrass stalk

120ml/4 US fl oz coconut cream

50g/1.8 oz unsweetened shredded coconut

1 Tbsp vanilla extract

1 Tbsp honey or granulated stevia

(use stevia which measures spoon for spoon equal to sugar)

220g/7.8 oz coconut butter

160g/5.6 oz virgin coconut oil

This creamy fudge has tropical flavours inspired by Thailand and holidays.

Created with healthy fats to make your skin glow and keep you feeling full, it is low carb and low sugar with subtle hints of lemongrass. Lemongrass has cleansing and detoxifying qualities.

Coconut butter is used here, it is different to coconut oil. Coconut butter can be purchased from health food stores or you can easily make your own by churning unsweetened shredded coconut (not desiccated) in a powerful blender, nutribullet or food processor. Process 2 cups of shredded coconut on high speed for 10-20 minutes until it becomes butter. Add 1 tsp of coconut oil to the blender after 5 minutes, this will help churn the shredded coconut into butter.

I used a loaf pan to make this recipe. It will make 16 cubes. I prefer to make smaller batches and freeze them.


Line a 20 x 10cm/8” x 4” loaf pan with baking paper or cling wrap.

Cut off the lower bulb from a stalk of lemongrass and remove the tough outer leaves. Cut a 2cm piece from the yellow part of the stalk and add it to a food processor. Process into very fine pieces.

Add the coconut cream, shredded coconut, vanilla, honey or stevia and blend to a smooth batter.

Add the solid coconut butter and coconut oil and pulse for 10 seconds until just combined.

Spoon the mixture into the loaf pan.

Place in the freezer for 3 hours to set.

Lift the block of fudge from the loaf pan and slice in squares.

Enjoy immediately or store in the freezer.

For more sugar free recipes Australia, take a look at the Recipes page