Equipment Needed
- An 8×8 inch baking pan
- Parchment paper
- Two medium-sized, heavy-bottomed saucepans (or one, washed in between)
- Rubber spatula
- Baking sheet (for toasting coconut)
- Small bowls for dividing ingredients
Step-by-Step Instructions
First, let’s set the stage for our beautiful layers. I always line my 8×8 inch pan with parchment paper, leaving generous overhangs on two sides—this sling is our ticket to perfect, intact slices later. Next, I toast 1 cup of the shredded coconut on a baking sheet at 350°F for 5-7 minutes until golden and fragrant, then let it cool. This toasting step is crucial; it transforms the coconut from chewy to crisp and intensifies the flavor. I’ll save the remaining ½ cup of untoasted coconut for the snowy topping.
Now, we make the first layer. In my first saucepan, I combine 1 ½ cups of white chocolate chips, half the can of sweetened condensed milk (about ¾ cup + 2 tablespoons—I just eyeball it!), and 1 tablespoon of butter. I melt this over the lowest possible heat, stirring constantly until it’s velvety smooth. Off the heat, I stir in 1 teaspoon of the coconut extract and a tiny drop of pink gel coloring. Gel is key here—liquid coloring can make the fudge seize. I stir until I have a beautiful, uniform pastel pink. I quickly fold in ¾ cup of the cooled, toasted coconut, then pour and spread this pink layer into the bottom of my prepared pan.
Time for the white layer! I wash and dry my saucepan (or use a second one) and repeat the process with the remaining 1 ½ cups white chocolate chips, sweetened condensed milk, and 1 tablespoon butter. Over that same low heat, I melt it to smooth perfection. Off the heat, I stir in the remaining 1 teaspoon coconut extract, the vanilla extract, and a pinch of salt. This time, I fold in the remaining ¼ cup of toasted coconut. Now, here’s the important part: I let this white mixture cool for about 5 minutes, stirring occasionally. If it’s too hot when poured, it can melt the pink layer beneath.(See the next page below to continue…)