Dous Kokoye

• Coconut milk, canned full-fat 400ml (1 can, 14 fl oz)

  Full-fat, not light. Substitute: 1 can (400 ml) coconut cream thinned with 60 ml water.

  How to choose: Choose a can with no added guar gum if possible; the cream should be thick, not watery.

  How to prepare: Shake the can well, then pour into the pot.

  Required
• Evaporated milk 240ml (1 cup)

  Whole evaporated milk. Substitute: 240 ml whole milk simmered until reduced by a third.

  How to choose: Use full-fat evaporated milk, not low-fat, or the fudge will not set.

  How to prepare: Measure and set beside the stove.

  Required
• Granulated sugar 200g (1 cup)

  White, fine. Substitute: 200 g light brown sugar — darker and more caramel.

  How to choose: Fine white sugar dissolves fastest and will not grain.

  How to prepare: Measure into a bowl.

  Required
• Shredded coconut, unsweetened 100g (about 1 1/4 cups)

  Unsweetened desiccated or shredded coconut. Substitute: 100 g freshly grated coconut meat, squeezed dry.

  How to choose: Look for fine, dry shreds that smell fresh and sweet, not musty.

  How to prepare: Measure and keep dry until needed.

  Required
• Cinnamon stick 1 stick (about 3g)

  Removed before the fudge sets. Substitute: 1/2 tsp ground cinnamon.

  How to choose: Choose a whole, unbroken stick with a strong, sweet smell.

  How to prepare: Rinse and add whole.

  Optional
• Star anise 1 pod (about 1g)

  Removed before the fudge sets. Substitute: 1/4 tsp ground star anise.

  How to choose: Pick a whole eight-pointed pod, not broken pieces.

  How to prepare: Add whole.

  Optional
• Lime peel 1 strip (about 3g)

  Peel only the green zest, no white pith. Substitute: 1 strip lemon peel.

  How to choose: Use an unwaxed lime and peel a wide strip with a vegetable peeler.

  How to prepare: Peel a wide strip, avoiding the bitter white pith.

  Optional
• Vanilla extract 5ml (1 tsp)

  Stirred in off the heat. Substitute: 1 tsp vanilla bean paste.

  How to choose: Real vanilla extract, not imitation flavouring.

  How to prepare: Measure into a small dish.

  Optional
• Fine salt 1g (a pinch)

  A pinch sharpens the sweetness. Substitute: None — omit if needed.

  How to choose: Fine salt dissolves evenly in the milk.

  How to prepare: Measure.

  Optional

Estimated cost: Low — about $1–2 per serving at home (USD)

info Made the Haitian way: coconut milk and evaporated milk simmered with lime, cinnamon and star anise until thick and caramelised, then set with shredded coconut.

Execution Methodology & Culinary Technique

1. 1

   Simmer the Milks with the Spices

   10 Mins Medium heat, about 160°C (320°F)

   Pour the coconut milk and evaporated milk into a heavy-bottomed saucepan. Add the sugar, cinnamon stick, star anise, lime peel and salt, and stir over medium heat until the sugar dissolves and the milk comes to a gentle simmer, about 10 minutes. Do not let it boil hard — a rolling boil can split the coconut milk.

   A heavy pot matters: thin pans scorch the milk sugars at the edges.

   Done when: Sugar fully dissolved; milk simmering gently with small bubbles at the edges.

2. 2

   Cook Down Until Thick

   20 Mins Low heat, about 95°C (200°F)

   Turn the heat to low and simmer, stirring often with a wooden spoon, for about 20 minutes. The mixture will slowly thicken, turn pale gold and start to coat the spoon; scrape the bottom and corners so nothing catches. Lift out the cinnamon stick, star anise and lime peel.

   Stir in slow figure-eights so the bottom never sits still long enough to scorch.

   Done when: The mixture coats the spoon and leaves a clear trail when you drag the spoon across the bottom of the pan.

3. 3

   Stir in the Coconut

   10 Mins Low heat, about 95°C (200°F)

   Add the shredded coconut and keep cooking and stirring for about 10 minutes more. The fudge will turn deeper gold, pull away from the sides of the pan in a soft mass, and smell of toasted coconut. Take the pan off the heat and stir in the vanilla extract.

   The fudge is ready when a spoonful dropped on a cold plate holds its shape instead of spreading.

   Done when: The mass pulls away from the sides of the pan and a dropped spoonful holds its shape on a cold plate.

4. 4

   Pour, Set & Cut

   10 Mins + 2 Hours Setting Room temperature, about 20°C (68°F)

   Scrape the fudge into the lined tin and press it flat with a greased spatula or the back of a wet spoon. Smooth the top, then leave it to cool completely and set for about 2 hours at room temperature. Lift it out by the parchment overhang and cut into 10 squares with a sharp, lightly oiled knife.

   Oil the knife lightly and wipe it between cuts for clean edges.

   Done when: Fudge is firm enough to lift from the tin and cut cleanly without sticking to the knife.

5. 5

   Serve the Squares

   5 Mins Room temperature, about 20°C (68°F)

   Arrange the squares on a plate and serve at room temperature, with strong coffee if you like. Any squares not eaten at once go straight into an airtight tin.

   Let the squares sit out for 10 minutes after the fridge so they soften to the right chew.

   Done when: Squares hold their shape on the plate and bend slightly before breaking.

vital_signs Nutritional Physiology & Benefits

Nutrition

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Provides calcium from the evaporated milk and coconut milk, plus small amounts of iron and potassium from the coconut.

restaurant Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

warning Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

• General adultsOne square is a treat, not a snack — about 270 kcal and 24.5 g of sugar per 80 g serving.
• ChildrenFine as an occasional party sweet in small pieces; the high sugar makes it unsuitable as a daily snack.
• ElderlySoft and easy to chew, but the sugar load matters — one small square is enough, especially with coffee.
• Pregnant womenSafe in small amounts; keep to one square because of the sugar, and ask your clinician if you have gestational diabetes.
• Breastfeeding womenOne square is fine as an occasional sweet; the sugar adds up fast, so keep portions small.
• AthletesA quick source of energy after training, but low in protein — pair it with a protein-rich meal, not as a recovery food on its own.
• Weight gainUseful for adding energy: one square adds about 270 kcal without filling you up.
• Weight lossBest skipped or shared — one square is about 270 kcal of mostly sugar and fat, which is hard to fit into a lower-energy day.

Health Conditions — Adjust or Avoid

Conditions

• DiabetesOne square carries about 27.3 g of carbohydrate and 24.5 g of sugar, so it will raise blood sugar fast — most people with diabetes should skip it or eat only a small piece, and ask your clinician about portions.
• High blood pressureSodium is low at about 74 mg per square, but the sugar load is high; enjoy rarely and ask your clinician if you are watching sugar as well as salt.
• Kidney diseaseThe milk base adds potassium and phosphorus, so check your daily limits and ask your clinician before eating it.
• GoutCoconut itself is low in purines, but large amounts of added sugar can raise uric acid over time — keep portions small and ask your clinician.
• Stomach issuesThe coconut fat can feel heavy on a sensitive stomach; eat a small piece after food rather than on an empty stomach, and ask your clinician if you are unsure.
• Cardiovascular diseaseHigh in saturated fat from coconut milk and coconut — about 17.8 g of fat per square — so keep it an occasional treat and ask your clinician about portions.
• Fatty liverThe sugar and saturated fat load makes this a rare treat, not a regular snack, if you are managing fatty liver — ask your clinician.
• Food allergiesContains milk and coconut. Coconut is classed as a tree nut by food regulators, so anyone with a tree-nut allergy should check with their clinician before eating it.
• Special therapeutic dietsHigh in sugar and saturated fat, so it fits few therapeutic diets — ask your clinician or dietitian whether a small piece fits yours.

If you have a medical condition, consult your doctor before changing your diet.

kitchen Storage & Use

Storage & Use

How to store

Cool completely, then store in an airtight container in a single layer or between sheets of parchment.

In the fridge

Up to 2 weeks in the fridge at 4°C (39°F).

In the freezer

Up to 3 months, wrapped tightly; thaw in the fridge.

How to reheat

No reheating — serve cold or at room temperature; warming melts the fudge.

Freezing recommended

Yes, up to 3 months; cut into squares before freezing.

Signs it has spoiled

Sticky or weeping surface, sour milk smell, or mould spots.