Blueberry Coconut Fudge

Sandi Voynow and Alex Voynow

1 cup blueberries, fresh or frozen (if using frozen, do not thaw)
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
(1) 14 ounce can sweetened condensed coconut milk
20 ounces high-quality white chocolate, roughly chopped
3 tablespoons unsalted butter, cut into 1/2-inch pieces, room temperature

In a small saucepan, combine the blueberries, lemon juice, and cornstarch; bring to a simmer over medium heat and cook, stirring constantly and gently smashing the blueberries, until thickened into a deep, dark blueberry sauce, about 10 minutes. Remove from heat. Place a fine-mesh strainer over a small bowl and push the puree through, leaving any skin or large chunks behind. Set aside until needed.

Grease an 8x8-inch baking pan and line the pan with parchment paper, allowing the excess paper to hang over the sides; set aside. In a large, heatproof bowl, combine the sweetened condensed coconut milk, white chocolate, butter, and salt; set aside. Fill a saucepan with a little water (you want it about 1/4 full) and bring it to a boil. Reduce the heat to barely a simmer, then place your heatproof glass bowl holding your ingredients on top of the pot. Stir frequently, until the white chocolate has melted and the mixture is completely smooth, abut 8 minutes. Remove from heat and fold in 3/4 of the blueberry sauce, setting aside about 2 tablespoons to use later. Fold the blueberry pie filling in about 3 or 4 times; do not overmix. The mixture will be very thick. Using a sturdy spatula, scrape the fudge into the prepared pan. Dot the remaining blueberry sauce on top of the fudge and use a butter kinfe to marble it into the top of the fudge. Refrigerate for at least 2 hours before slicing.

Gently run a butter knife around the edge of the pan to loosen the fudge. Remove the fudge and transfer it to a cutting board. Peel off parchment paper, then slice the fudge into small pieces. Serve at once or store in the refrigerator for up to 1 week. You may also freeze the fudge, in an airtight, freezer-safe container for up to two months.