Chocolate Coconut Milk Fudge

Chocolate Coconut Milk Fudge
1 can full-fat coconut milk, refrigerated upside-down overnight
2 Tablespoons coconut oil, liquid
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1/2 cup icing sugar
coconut, shredded or flaked, if desired

Scoop out all of the solid cream from the coconut milk. If you don't have much, take some of the thicker liquid as well. Then whip it with an electric mixer to thicken it up. Stir in remaining ingredients. Judge the consistency, you may want to add more cocoa for a darker, less sweet fudge, more icing sugar for a thicker and sweeter fudge, or more coconut milk if your fudge is too thick. You can stir in coconut, or sprinkle on top. Freeze until firmer. This is a freezer fudge, meaning you store it in the freezer and eat it straight from the freezer. The coconut milk retains it from freezing hard as a rock, and it gets too soft just refrigerated.