Blueberry lime fudge with creamed coconut

21 December 2017 by
First published: 23 December 2017

Blueberry lime fudge with creamed coconut

This blueberry lime fudge with creamed coconut recipe from Lucy Bee is the ultimate dinner party dessert centre piece. Just look at it!


75g Lucy Bee Creamed Coconut

100g frozen blueberries

1 lime, juice and zest


Add the Lucy Bee Creamed Coconut to a small pan and gently melt over a low heat.

Stir in the blueberries. Continue to gently warm until the purple/blue colour of the blueberries seeps into the Lucy Bee Creamed Coconut but the blueberries remain whole.

Remove from the heat and stir in the lime juice and ½ zest.

Pour the fudge into a lined lunch-box sized container. Grate the remaining zest over the fudge.

Set in the fridge for 2 hours or until completely solid, or freeze.

Cut into bite-sized pieces to serve and store in an airtight container.

Note: in hot weather this fudge will start to melt, so store in the fridge.

Gluten free, lactose free, dairy free, vegan, vegetarian

Lucy Bee products are available from or in major retailers Morrisons, Sainsburys, Ocado, Amazon, Planet Organic, Whole Foods

For more…

Try this seabass with quinoa recipe from The Body Coach and this mango chia bloomer recipe.

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