Rose and Coconut Fudge


rose flavored coconut fudge

“Don’t buy me roses, I’d rather eat them,” said no girl ever… until now.

Make these little melt in your mouth treats and maybe you’ll say the same thing. This Rose and Coconut Fudge tastes as it sounds… like rose-flavored coconut fudge. Drizzle a little chocolate on top and you’ve got chocolate and roses in one tiny bundle.

This soft fudge is made with just five ingredients: rose water, coconut butter, beet juice, honey and water (chocolate is optional – but who am I kidding).

For those unfamiliar with coconut butter – it’s the meat of the coconut (plus coconut oil). It’s rich and creamy and perfectly spreadable but only when warmed. If it’s cold outside – coconut butter will harden and become crumbly. To fix this, just put your jar (lid removed) in some simmering water over the stove. This hot water bath will make coconut butter nice and creamy.

Once you’ve got your creamy coconut butter in hand, pour it into a bowl along with melted honey, beet juice and rose water. Add a tablespoon of hot water to help make the mixture even smoother. Spoon this mixture into a mold and put it in the freezer until it hardens. Allow it to come to room temp and then drizzle some chocolate on top!

I think these little treats are perfect for Valentine’s Day (since ya know, they smell like roses and are bright pink). I know I’ll be getting chocolate + roses this year… in the form of these sweet little heart-shaped treats!

rose fudge by

Rose & Coconut Candy

rose flavored coconut fudge

Rose & Coconut Candy

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  • If coconut butter is hard, melt it in a hot water bath by placing the jar (lid removed) in a saucepan filled with water.
  • Once creamy, pour the coconut butter into a bowl along with the honey, beet juice, rose water and hot water.
  • Mix until well blended (taste and add a little more rose water if you'd like) and place into a mold.
  • Freeze until solid, about 45 minutes.
  • Allow the fudge to come to room temperature, then drizzle some melted chocolate on top!
  • Store in an air-tight container in the fridge for up to 1 week.


Rose water is very strong - so a little will go a long way. Start with less and add more 🙂
Tip: I always keep a little beet juice in my freezer. You never know when you might need some natural food coloring.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Jo says

    Hi I made these today and they look nothing like yours! The liquids didn’t seem to emulsify and stayed at the bottom of the moulds. Can you give me any tips where I went wrong? I used cocao butter (not oil). Jo

  2. Kristine/Real Food Girl says

    Ashley, these little rosewater heart “fudge” bites look so tasty, and I can’t wait to look into Luvocracy. The Stud Muffin is always asking me to put together a list of things I want so when he feels like getting me a gift, he can pick and choose something from my list. This will be a perfect way to store things I would love to have, and help out the hubby! Thanks for sharing!

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