Step 1

Line an 8x8 inch baking pan or dish with parchment paper.

Step 2

In a large pot, add the brown sugar, white sugar, lite coconut milk, and the full fat coconut milk. Stir until blended.

Step 3

Clip a candy thermometer to your pot and over medium-high heat, stir just until the sugar dissolves. Bring to the point of boiling. Mixture will look foamy as it boils. It's not necessary to stir constantly, but stir every now and then.

Step 4

Boil uncovered until the mixture reaches 240F (115C) on the candy thermometer. This takes about 15 minutes but timing may vary slightly. If you do not have a candy thermometer, boil until it reaches the "soft ball" stage (see info below).

Step 5

Once the proper temperature has been reached, remove from the heat and start stirring with a wooden spoon. After about 30 seconds of mixing, add in the coconut oil, the vanilla and the salt and continue stirring. The mixture will start to lose its shininess and start to appear more gritty.

Step 6

When the mixture starts to thicken, quickly pour it into your parchment-lined dish and smoothen with the wooden spoon. (**you will need to move really quickly or the mixture will set and you will not be able to pour it into the dish**).

Step 7

Sprinkle shredded coconut on top and let sit until it stiffens up a little more.

Step 8

Cut the fudge into squares. This must be done while the fudge is still warm. If you wait until it has fully cooled, you will not be able to cut properly because it will be totally solid.

Step 9

Once cooled down, store in an airtight container.