1. Line a baking pan with at least 1-inch sides with parchment, leaving the parchment to extend a bit up the sides. It might help to put a smear of coconut oil on the bottom of the pan to help the parchment stick.

2. Mix the chocolate, sugar and cocoa together in a large bowl. Set aside.

3. Mix the coconut oil and coconut milk together in a small sauce pan over medium heat. Stir and heat until the oil has melted and bubbles just start to form.

4. Remove it from the stove and immediately pour the hot coconut over the chocolate mixture.

5. Let it sit for about 1 minute, and then stir well to melt the chocolate completely. If it seems that it has cooled too much, try putting the dish over a bowl of hot water and stirring constantly until you have a nice smooth mixture.

6. Add the vanilla, stir, and then pour the fudgy goodness into the parchment-lined baking pan, pressing it into the corners and smoothing out the top.

7. Toss the coconut flakes evenly over the top and press them into the fudge just a little so they will stay put.

8. Let the fudge cool completely before cutting it. I covered mine once it was room temperature, and tossed it in the fridge to firm it up even more.