Double Chocolate Coconut Mocha Fudge

Some of us are lucky, and by that I mean that some of us were blessed enough to taste the Coconut Mocha drinks from Starbucks before they were discontinued. They were SO. GOOD. Delicious coconut flavored cocoa drinks, cold or hot, then topped with chocolate sauce and toasted coconut. They were heaven on earth, and no coffee will ever compare. Not even my beloved Peppermint Mocha can beat this one.

One day two summers ago, I remember ordering a coconut mocha and the barista told me that mochas were buy one get one FREE! I looked to my left, to my right, realized I was going at this one alone. So I double fisted my Starbucks mochas. That was a wonderful and delicious day.

Now, Starbucks did not bring back the coconut mocha this past summer. They replaced the coconut mocha with those homemade sodas or whatever, don't even get me started. Also, who in the world ever decided that coconut was a flavor specific to summertime? Last I checked, you can get mounds candy ALL YEAR. So why Starbucks, why do you not keep around the delicious magic that is chocolate and coconut?! You should know better.

I have made this recipe for a few years, inspired by a recipe from a wonderful blog called How Sweet it is, I've been following her recipes for years. I believe she and I have a mutual understanding of the glory that is the coconut mocha.

Double Chocolate Coconut Mocha Fudge

Ingredients:

• 1 bag semisweet chocolate chips, 12 oz.
• 1 bag white chocolate chips, 12 oz. 
• 1 can sweetened condensed milk
• 1 pkg. coffee granules (enough to make 1 cup)
• 1 tsp. vanilla extract
• 1 tsp. coconut extract
• 2 TB coconut oil, separated
• 1/2 cup toasted coconut 

Instructions:

1. Line a square or rectangular baking pan with plastic wrap (an 8x8-10x10 is ideal, the smaller the pan, the picker the fudge). 
2. In a microwave safe bowl, combine semisweet chocolate, half of the condensed milk, coffee powder, vanilla , and 1 TB coconut oil. Melt 30 seconds at a time, stirring between each interval, until completely melted and combined. 
3. Spread into your baking pan evenly, then place in fridge/freezer for about 1 hour, or until firm.
4. Once bottom layer is firm, melt the white chocolate, coconut flavoring, remaining condensed milk and coconut oil. Melt in the microwave in intervals, stirring in between until mixture comes together and is completely melted. 
5. Spread the white chocolate mixture over the chocolate and sprinkle the top with toasted coconut. Refrigerate until firm. 
6. Lift the plastic wrap from the pan, moving the entire piece of fudge to a cutting board. Cut into desired size squares and enjoy!

*Recipe adapted from Howsweeteats.com