Coco-Loco Squares

Chewy Coconut and Condensed Milk Fudge Bars, Chilled and Sliced

30 minutes (plus 2 hours chilling)
Serves 4
DessertSouth American
Herb's take

This Filipino-inspired dessert, known as 'pastillas de coco', plays a greatest hits compilation of coconut and sweetened condensed milk, no oven required. You’ll learn the art of stovetop fudge and why chilling is the secret to that signature chew.

Ingredients

Yield
4

Instructions

  1. 01
    Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. 02
    Melt the unsalted butter in a large nonstick skillet over medium heat.
  3. 03
    Add the shredded sweetened coconut and toast for 2-3 minutes, stirring frequently until lightly golden and fragrant.
  4. 04
    Lower the heat to medium-low and add the sweetened condensed milk, stirring constantly until the mixture thickens and pulls away from the sides of the pan, about 10-12 minutes.
  5. 05
    Remove from heat and stir in the vanilla extract and fine sea salt until fully incorporated.
  6. 06
    Scrape the hot mixture into the prepared pan and smooth into an even layer with a spatula.
  7. 07
    Let the pan cool at room temperature for 10 minutes, then dust the top evenly with powdered sugar.
  8. 08
    Transfer the pan to the refrigerator and chill for at least 2 hours, or until completely firm.
  9. 09
    Lift the fudge out using the parchment overhang and place on a cutting board. Slice into 16 squares with a sharp knife, wiping the blade between cuts for clean edges.
  10. 10
    Serve chilled or at cool room temperature for maximum chew and coconut swagger.

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Coco-Loco Squares | Cook with Herb