Put all of the ingredients into a sauce pan over low/medium heat, stirring until everything is gently melted.
Pour the melted fudge mixture into an 8x8 or 9x9 inch silicone pan. {If you are using a regular square baking pan, line it with unbleached parchment paper first so that once it hardens, you can pull it out to cut the pieces up.)
Let the fudge solidify in the refrigerator for 2 hours before cutting into the size pieces that you want. I have put it in the freezer to freeze quicker and it does help! This is super rich fudge, so I tend to shoot for pretty small, 1 or 2 inch cubes.
Notes
I have found the sweetened condensed coconut milk at the grocery store here. Or you can get it online. Regular condensed milk will work - just watch the ingredients. Also, if your can of condensed milk happens to be more like 14 ounces, this recipe will still work! The fudge will be slightly softer, which I really love, but it still firms up very well and works great!
I like to use these allergen friendly dark chocolate chips. Just keep in mind that the condensed milk is pretty sweet, so a milk chocolate or even semi-sweet chocolate chip is going to be pretty sweet!