Coconut Oreo Fudge Recipe with Creamy White Chocolate

This Coconut Oreo Fudge is a simple no bake dessert with a creamy coconut fudge layer and a sweet Oreo cookie crust. It is rich, smooth, easy to slice, and perfect for spring, summer, Easter, parties, or anytime you want a quick coconut treat.

3 pieces of white coconut fudge with an oreo cookie base on a white plate.

Every so often, a certain flavor becomes the star of the kitchen. When the weather begins to warm up, coconut is one of those ingredients that feels especially right. Its sweet, tropical flavor brings to mind sunshine, sandy beaches, palm trees, and easy desserts that do not require much effort.

Coconut is delicious in cakes, breads, scones, bars, and candy, but it works especially well in homemade fudge. The creamy texture of fudge pairs beautifully with shredded coconut, coconut extract, and cream of coconut. Together, they create a soft, sweet layer with plenty of coconut flavor in every bite.

This easy coconut Oreo fudge recipe is also a great choice when you want a dessert that looks impressive but does not take a long time to prepare. The chocolate cookie crust adds contrast, flavor, and structure, while the white coconut fudge layer makes each square look clean and pretty on a dessert tray.

Homemade fudge is often thought of as a holiday treat, but there is no reason to save it for winter. This coconut fudge is light in flavor, easy to make, and just right for warm-weather gatherings. It would be a pretty addition to an Easter dessert table, a spring brunch, or a summer cookout.

The best part is that this recipe comes together quickly. There is no candy thermometer and no complicated cooking method. You only need to make the cookie crust, melt the fudge ingredients gently, stir everything together, and let the pan chill until firm.

Layers make fudge more fun, and this recipe has two simple ones. The bottom layer is made from Oreo cookie crumbs and melted butter. It creates a firm chocolate base that balances the sweet coconut topping. The top layer is a creamy mixture of white chocolate chips, cream of coconut, marshmallow cream, coconut extract, and shredded coconut.

The combination of chocolate and coconut is a classic pairing. The Oreo crust keeps the fudge from being too plain and adds a little crunch against the soft, creamy filling. Once the fudge has set, it cuts neatly into small squares that are easy to serve and share.

Multiple pieces of white coconut fudge with an oreo cookie base on a white plate.

This coconut cream fudge can be prepared in about 20 minutes before chilling. It is a convenient make-ahead dessert because the pan needs time in the refrigerator to firm up. After it has set completely, let it sit at room temperature for a short time before cutting. This helps the pieces slice more cleanly.

How to make Oreo Coconut Fudge

Stir the melted butter and Oreo cookie crumbs together until the crumbs are evenly coated. Press the mixture firmly into the bottom of a foil-lined 8×8 pan.
Add the white chocolate chips, butter, and cream of coconut to a large saucepan. Warm the mixture over medium-low heat, stirring often, until it is melted and smooth.
Stir in the marshmallow cream, coconut extract, and sweetened shredded coconut. Continue stirring until everything is fully combined and creamy.
Pour the coconut fudge mixture evenly over the prepared Oreo crust. Smooth the top with a spatula if needed.
Refrigerate the pan until the fudge is completely set.
Let the fudge come to room temperature before cutting it into small squares.

Fudge Making Tips

Use a food processor to crush the Oreo cookies, including the cream filling, into fine crumbs. Fine crumbs press together more easily and create a sturdier crust.

Heat the fudge mixture slowly over medium-low heat. If the heat is too high, the white chocolate can scorch, seize, or become grainy. Gentle heat and frequent stirring will give the fudge a smooth texture.

Make sure the marshmallow cream, coconut extract, and shredded coconut are fully mixed into the melted base before pouring it over the crust. This helps the coconut flavor spread evenly through the fudge.

Allow the fudge to chill until it is completely firm. Cutting too soon can cause soft or messy pieces. For neat squares, use a sharp knife and wipe the blade between cuts if necessary.

More easy fudge recipes

Marshmallow M&M’s Fudge
Mint Brownie Fudge
Peanut Butter Avalanche Fudge
Salted Caramel Snickers Fudge
Twix Fudge
Cookies and Cream Fudge

Other coconut dessert recipes

Coconut Cream Fruit Dip
Coconut Fudge Pie
Lemon Coconut Cupcakes
Coconut Cream Cake
Chocolate Coconut Bars

If you try this Coconut Oreo Fudge, share how it turned out.

A rating and a review in the comments can help other readers decide to make it too.

Recipe

Coconut Oreo Fudge

Yield:
36 squares of fudge

Prep Time:
20 minutes

Total Time:
20 minutes

This easy Coconut Oreo Fudge has a creamy coconut layer on top of a chocolate cookie crust. It is a quick no bake dessert for spring, summer, Easter, or any coconut lover.

Ingredients

For the Crust

2 cups Oreo cookie crumbs, about 20 cookies
6 Tablespoons unsalted butter, melted

For the Fudge

1 ½ cups white chocolate chips
1 Tablespoon unsalted butter
½ cup cream of coconut
½ teaspoon coconut extract
½ cup marshmallow cream
¾ cup sweetened shredded coconut

Instructions

Line an 8×8 pan with foil.
Combine the Oreo cookie crumbs and melted butter. Press the mixture firmly into the bottom of the lined pan and set it aside.
In a large saucepan, combine the white chocolate chips, butter, and cream of coconut. Stir over medium-low heat until the mixture is melted and creamy.
Add the marshmallow cream, coconut extract, and shredded coconut. Stir until fully melted, smooth, and evenly combined.
Pour the coconut fudge mixture over the cookie crust and spread it evenly. Refrigerate until set.
Remove the fudge from the refrigerator and let it come to room temperature before cutting it into 36 squares. Store in a loosely sealed container for 3-4 days.