My sister introduced me to this trendy treat and I am obsessed. It only takes 3 ingredients to make the most aesthetic and creamy summer dessert right at home.

My sister introduced me to this trendy treat after seeing it all over social media, and now I’m completely obsessed. This slow cooker 3-ingredient coconut cloud fudge is the kind of dessert that looks like it took hours, but it’s actually a total lazy-girl hack. You get ultra-creamy, marshmallowy swirls of bright blue and white with a coconutty finish that feels like summer in a bite. It’s made right in the slow cooker, so you can set it, stir it a few times, and end up with the most aesthetic, party-ready fudge without heating up your kitchen or dirtying a bunch of dishes.

Serve this coconut cloud fudge chilled, cut into small squares or rectangles so everyone can grab a bite-sized piece. It’s perfect on a dessert board with fresh berries, sliced pineapple, or mango to play up the tropical vibe. I love pairing it with iced coffee, cold brew, or a light sparkling drink like lemon seltzer to balance the sweetness. For parties, set the fudge on a parchment-lined wooden board and scatter extra toasted coconut around for that “wow” factor. It also makes a fun make-ahead treat for cookouts or pool days—just keep it in a cooler or fridge until you’re ready to serve so it stays creamy and firm.

Servings: 16

3 cups (about 18 oz / 510 g) white chocolate chips

Line an 8x8-inch baking pan with parchment paper, letting the paper overhang the sides so you can lift the fudge out easily later. Lightly mist the parchment with nonstick spray if you want extra insurance against sticking.

Set your slow cooker to LOW. Add the white chocolate chips and the sweetened condensed coconut milk to the slow cooker. Stir to coat the chips in the coconut milk and spread them into an even layer.

Cover and cook on LOW for 45–60 minutes, stirring every 15 minutes. You’re looking for the white chocolate to be completely melted and the mixture to be smooth and glossy. Avoid overcooking; once everything is melted and combined, turn the slow cooker OFF or to WARM.

Add 1 1/2 cups of the mini marshmallows to the hot fudge base. Gently fold them in just until they’re mostly melted and the mixture looks thick, creamy, and slightly fluffy. Work quickly so the fudge stays warm and pourable.

Immediately scoop about 1/3 of the warm fudge mixture into a medium bowl. Add a small amount of blue gel food coloring (start with a tiny dab on a toothpick) and stir until you get a bright sky-blue color. If the mixture thickens too fast, pop the bowl in the microwave for 5–10 seconds to loosen it.

Pour the remaining uncolored white fudge into your prepared pan, smoothing the top with an offset spatula or the back of a spoon. Work quickly so it doesn’t start to set before you swirl.

Spoon the blue fudge in random dollops over the white layer. Use a butter knife or skewer to gently swirl the blue and white together in soft, cloud-like patterns. Don’t over-swirl or the colors will blend into one shade; a few slow figure-eights are plenty.

Sprinkle the remaining 1/2 cup mini marshmallows evenly over the top, pressing them in very lightly so they adhere but still sit up a bit for that fluffy, cloud-like texture.

Cover the pan loosely with foil or plastic wrap and refrigerate for at least 3 hours, or until fully set and firm to the touch. For the cleanest cuts, chill overnight.

Once set, lift the fudge out of the pan using the parchment overhang and place on a cutting board. Use a sharp knife to cut into 16 small squares or 25 bite-sized pieces, wiping the knife with a warm, damp cloth between cuts for smooth edges.

Store the fudge in an airtight container in the refrigerator for up to 1 week. For the creamiest texture, let the pieces sit at room temperature for 5–10 minutes before serving, but avoid leaving them out in direct sun or heat so they don’t soften too much.

To match the coconut cloud vibe in the photo description, you can sprinkle 1–2 tablespoons of toasted coconut flakes over the top with the mini marshmallows for extra texture and a golden, toasty look (this would technically add a fourth ingredient, but it’s an easy optional upgrade). For a stronger coconut flavor without changing the ingredient list, use coconut-flavored white chocolate chips if you can find them, or stir in a tiny splash of coconut extract in place of some of the sweetened condensed coconut milk (still counting as one ingredient category). If you don’t have blue gel food coloring, you can use any pastel gel color to keep the aesthetic swirls—just avoid liquid food coloring, which can thin the fudge and make it grainy. To make this more kid-friendly, top with colorful sprinkles instead of toasted coconut (sprinkles would also be an optional extra). For a slightly firmer fudge that travels better to cookouts, add an extra small handful of white chocolate chips to the base. Food safety tips: Always keep the slow cooker on LOW for this recipe; high heat can scorch the chocolate and cause it to seize. Stir regularly so the mixture heats evenly and doesn’t burn on the edges. Make sure your slow cooker insert and utensils are completely dry before adding the chocolate, because even a little water can cause the chocolate to seize and turn gritty. Cool the fudge in the refrigerator, not at warm room temperature, to avoid it staying in the “danger zone” (40–140°F / 4–60°C) for too long. Store leftovers covered in the fridge and avoid leaving the fudge out for more than 2 hours at room temperature, or 1 hour if it’s a hot day or you’re serving outdoors.