In a cold dry frying pan medium heat, fry the coconut over a medium heat until lightly brown and toasted. Keep a watch on it because it will go brown quickly if you don’t keep checking

Put the condensed milk and chocolate in a microwavable jug or bowl, add the vanilla extract and microwave in short bursts until the chocolate is melted. Stir each time you check

The fudge should be thicker and coming away from the edge of the jug when it’s ready.

Leaving some of the coconut to top the fudge, add it into the mixture and stir until well combined

Spoon the fudge into a baking paper ined 20x20cm (or 8inch) shallow brownie tin

Sprinkle the toasted coconut over the top and press in lightly to make sure it sticks.

Put the tin in the fridge for around 2 hours for the fudge to set.

Remove when set, take out using the baking paper and cut into small squares.

Store in the fridge