Yield: 16 squares
Prep Time: 15 minutes
Cooling Time: 2 hours
Total Time: 2 hours, 15 minutes
1. Line an 8x8-inch baking pan with parchment paper. Set aside. Place chocolate chips and butter in a large bowl. Set aside.
2. Heat coconut milk, monkfruit sweetener and cornstarch in a saucepan over low heat, whisking constantly, until it reaches a gentle boil. Remove from heat and pour hot coconut milk mixture over chocolate and butter. Let the mixture stand for 1 minute, then stir continuously until chocolate and butter are melted and the mixture is fully combined and smooth. Add 1 cup of shredded coconut and stir to incorporate.
3. Transfer to prepared pan and spread in an even layer. Sprinkle remaining ¼ cup shredded coconut on top. Refrigerate for at least 3 hours before serving.
4. Remove from pan. Cut fudge into 16 squares and transfer to a clean sheet of parchment paper. Serve immediately or return to the refrigerator until serving.
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