2 13.5 fluid ounce cans coconut milk (regular, not low fat)
1/2 cup (100 g) to 1 cup (200 g) granulated sugar
1 whole vanilla bean (optional)
15 ounces unsweetened chocolate, chopped
Line an 8-inch square baking pan with crisscrossed sheets of parchment paper that overhang the sides. Set the pan aside.
In a medium, heavy-bottom saucepan, place the coconut milk and sugar. Bring the mixture to a rapid boil over medium-high heat, whisking frequently to prevent it from boiling over . Add the optional vanilla bean and continue to boil, whisking frequently, until the mixture is reduced by at least half, and the milk is very thick (about 20 minutes). Remove from the heat, remove the vanilla bean add the chocolate and mix until the chocolate is melted and the mixture is smooth. Slice the vanilla bean in half through the center and squeeze out the vanilla seeds from each half into the fudge, and stir to combine.
Pour the fudge into the prepared pan and shake back and forth into an even layer. Bang the pan flat on the counter a couple times to break any trapped air bubbles. Place the pan in the refrigerator to chill until firm, at least 2 hours and up to overnight. The fudge will begin as shiny, and will be obviously solid and matte in finish when set. Remove the fudge from the pan using the overhanging sheets of parchment paper and slice it with a large, sharp knife into 16 equal pieces.
Originally published in 2011. Updated recipe and photos in 2016.