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DYP™ Coconut Fudge

Course Dessert
Author Sharon Hernandez & Chef Ida Rodriguez


  • 1/2 cup hot cooked and mashed DYPs unseasoned
  • 3 cups powdered sugar
  • 1 cup flaked or shredded coconut
  • 1 teaspoon pure vanilla extract
  • 2 ounces semisweet chocolate


  1. Lightly butter a 4 x 8-inch loaf pan. While the DYPs~ are hot, beat in the sugar and coconut, and then stir in the vanilla. Press into the buttered loaf pan.
  2. Melt the chocolate in the microwave and pour over the top of the DYP mixture. Chill completely, and then cut into squares. Store in an airtight container in the refrigerator.

Recipe Notes

Makes 32 (1-inch) pieces