Line a 20cm square cake tin with baking paper – it’s important to make sure that you leave plenty of paper hanging over the sides to help you remove the fudge once it has set.
Place the shredded coconut into a grill which has been heated to a medium heat and cook for 1 - 2 minutes or until the coconut begins to turn golden. Set aside until needed.
Pour the condensed milk into a medium saucepan over low heat and add the milk chocolate – which has been broken into squares.
Stir regularly until the chocolate has melted and the ingredients have combined - around 8 - 10 minutes.
Remove the saucepan from the heat and add 1 cup of shredded coconut and quickly mix to combine. Pour the fudge into the prepared tin and sprinkle the extra coconut over the top. Place in the fridge for a minimum of 6 hours (preferably overnight) to set
Remove the set fudge from the fridge and cut into squares.