Into a pot, on medium heat, pour in the Coconut Oil (1 1/2 cup). Add in Full-Fat Coconut Milk (1 can). Add in the Bittersweet Chocolate (180 gram).
Stir the mixture. Continue to mix allowing for the chocolate to melt and everything to combine. Keep it on a medium heat and mix periodically as to not allow the chocolate to burn. Once bubbles start forming and it is just about to boil, remove the pot from the heat.
Line a baking dish with non-stick parchment paper. Pour the mixture into the lined baking dish. Optionally, you may sprinkle Salt (to taste) over the mixture to add a nice flavor to the fudge.
Transfer the baking dish into the fridge for a total of 4 hours, or until the fudge is completely solid. After 1 hour, stir the mixture gently with a whisk to give it a ripple look, then return to the fridge until it is completely solid. Alternatively, for a completely homogenous fudge, let the mixture cool to room temperature and then mix it well before transferring it to the fridge.
Remove the fudge from the baking dish, cut into pieces, and enjoy! Store in the fridge.