This recipe is basically pure sugar, but for one afternoon of spring fun it was the perfect indulgent treat!

In a bowl, stir together 1 (11-ounce) jar vegan vanilla frosting and 1 (11-ounce) can sweetened condensed coconut milk, until well combined. Spoon the mixture into an 8-inch baking dish lined with parchment paper. Squirt green food coloring on top and swirl with a skewer to disperse the color through the top layer. Veronika loved this part, delightedly helping turn our mixture green.

For spring decorations, we added colorful sprinkles and Annie’s Bunnies & Blossoms cereal in flower and bunny shapes.

The little bunnies were hopping over to smell the spring flowers!

Refrigerate for at least 3 hours, until set. This won’t quite set like real fudge, but once chilled, you can slice into small cubes!

If your family is not vegan, give the fudge this quick St. Patrick’s Day twist: Use 16-ounces melted white chocolate in place of the vegan frosting, and then decorate with Lucky Charms marshmallows instead of the bunny cereal.