Another recipe praising the coconut and fudge combination.
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  • Yield

    5-6 cups (12-24 bars)
  • Equipment

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Recipe Directions

1. Run coconut through a Champion juicer.

2. Process pulp and cream and remain ingredients in a food processor.

3. Spoon mixture into a pan. Lay plastic wrap on top of mixture and pat into a 1 inch thick square.

4. Chill in the fridge.

5. Cut into 12-24 squares.

6. Store in an air-tight container in the fridge or freezer.

Sweet Adeline's Thoughts

By Sweet Adeline

Another recipe praising the coconut and fudge combination.

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