No-Bake Dominican Coconut Fudge Cups with Lime and Toasted Almonds

In a heavy saucepan over medium-low heat, combine the shredded coconut, sweetened condensed milk, coconut milk, and butter.

Serves 8

Ingredients

• 3 cups sweetened shredded coconut
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup coconut milk
• 3 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• Zest of 1 lime, plus 1 tablespoon lime juice
• 1/4 teaspoon salt
• 1/2 cup sliced almonds, toasted
• 1/4 cup toasted coconut flakes, for topping

Instructions

1. In a heavy saucepan over medium-low heat, combine the shredded coconut, sweetened condensed milk, coconut milk, and butter.
2. Cook, stirring constantly, for 12 to 15 minutes until the mixture thickens and pulls away from the sides of the pan.
3. Remove from the heat and stir in the vanilla, lime zest, lime juice, and salt.
4. Let the mixture cool for 10 minutes so it firms up enough to spoon.
5. Divide the coconut fudge among 8 small paper or silicone cups, pressing gently to smooth the tops.
6. Scatter the toasted almonds and coconut flakes over each cup while still slightly warm so they stick.
7. Refrigerate for at least 2 hours, or until fully set and sliceable.
8. Serve chilled, straight from the fridge, with an extra grating of lime zest if you like.
9. This treat draws on dulce de coco, the beloved coconut confection found across the Dominican Republic and the wider Caribbean. Turning it into individual no-bake cups keeps the kitchen cool on a sweltering summer day while preserving the rich, chewy, deeply coconut character that makes the original so irresistible.

Nutrition (estimated, per serving)

• Calories: 340 kcal
• Protein: 5g
• Fat: 20g
• Carbohydrates: 38g
• Fiber: 3g
• Sugar: 34g
• Sodium: 150mg