Non Traditional Traditional Fudge with a Thai Twist

Well. It’s actually tablet. The delicious Scottish variation. It’s grainy and delicious.

My little sister turns 30 this week and asked me to invent a coconut recipe for her. Which turns out to be harder than it sounds. Eventually I found this. Googled it. Nobody else has done this as far as I can tell.

So this coconut and basil tablet is for, and dedicated to my amazing sister!


  • 125g butter
  • 250ml whole milk
  • 1kg golden caster sugar
  • 1/2 tsp salt
  • 350ml condensed milk
  • 50g dessicated coconut
  • A handful of Thai basil


Preheat your oven to 200c. Stick the coconut in a baking tray in a thin layer and toast it for about 10 minutes.


Cut the basil into the tiniest pieces you can, then pat dry on some kitchen towel.

Melt the butter in the largest deepest pan you own. Add the milk, sugar and salt, and bring to a simmer for about 8 minutes.

Add the condensed milk, and turn that heat down low. Slowly bring it up to 115c (use a sugar thermometer), stirring occasionally. This will take 15 minutes or so.

Remove from the heat, and beat this as agressive as you can till it turns matte, rather than gloss… sorry. I only know painting terms for it. About 5 minutes in, when your arms are crying G out for a break, stir in the coconut and basil. Any hotter it’ll burn out the flavour.

Pour the mixture into a suitably buttered container. After half an hour or so, cut it into slices. Leave until set and then binge.



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