Heat the sweetened condensed coconut milk in a small saucepan over medium heat.

Add the chocolate chips to the coconut milk and whisk until the chocolate is melted.

Remove from the heat and add in the vanilla extract.

Pour the fudge into molds (my preference) or in a lined bread pan.

Refrigerate the fudge until it is set, about 1 hour.

Remove the fudge from the molds or pan and cut into 1-inch squares.

Serve immediately. Store leftover fudge in an air-tight container.