Buenos Dias Peanut Butterer

Big Mix Toasted Coconut Fudge

Recipe By

Ingredients for the Fudge Layer

  • 2 1/3 cup kokonati pūtī (desiccated coconut)
  • 65g pata (butter)
  • 1/2 cup huka hāura (brown sugar)
  • 1/2 cup kirīmi (cream)
  • 1/4 tsp tote (salt)
  • 1 1/2 tsp wanira (vanilla)
  • 1/2 cup puehu huka (icing sugar)
  • 3/4 cup pata pīnati Big Mix (Pic’s Big Mix)

For the Icing Layer

  • 140g tiakarete parauri kua tapahia (chopped dark chocolate)
  • 3 Tbsp kirīmi (cream)
  • 1/4 pīnati kua tapahia (chopped peanuts)
  • 5 karamea tiakarete (chocolate caramels, chopped in to cubes)
  • 5 poihanapere tauraki-tio (freeze-dried boysenberries)


For the Fudge Layer:

1. Sprinkle the kokonati pūtī on to a tray.
2. Toast for 10 minutes in a 140 degree oven. Stir the kokonati and bake for a further 10 minutes until deeply golden.
3. As the kokonati pūtī toasts, make the karamea (caramel).
4. Melt the pata in a pot/pan. Add the huka hāura and simmer until the butter and sugar have united into a caramel.
5. Pour in the kirīmi and tote. Simmer for 3-4 minutes until thick. Cool for 5 minutes.
6. Add the toasted kokonati pūtī to a bowl. Stir through the puehu huka.
7. Pour in the karamea (caramel) and wanira. Add the Big Mix pata pīnati and stir it all together.
8. Press in to a 19cmx16cm slice tin (or whatever you have available!) lined with baking paper. Refrigerate as you make the topping.


For the Icing Layer:

1. Melt the tiakarete parauri and kirīmi over a double boiler. Pour over the porohuka (fudge).
2. Sprinkle over the pīnati, karamea tiakarete and poihanapere tauraki-tio.
3. Refrigerate for 30 minutes or until set. Enjoy!

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