The night before making a batch of fudge, put a can of coconut milk in the fridge.

When ready to make this, open the can of coconut milk, discard the liquid and place the solid coconut in a microwave-safe bowl. Microwave it for 10-20 seconds. Then, stir it with a spoon until the mixture is completely smooth.

Add the peanut butter to the warmed coconut and stir well.

Then, add in the sweetener and stir.

Line a small baking dish (I use a 6 x 6-inch dish) or glass container with plastic wrap or parchment paper.

Add the chocolate to a separate microwave-safe bowl, and microwave it at 30-second intervals until it melts. Remove it from the microwave and add 2 tablespoons of peanut butter to the melted chocolate. Then stir this mixture well.

Pour the peanut butter coconut layer into the parchment or plastic-lined baking dish.

Then pour the chocolate layer into the pan.

Use a toothpick and swirl the two layers so the chocolate and peanut butter swirl together to make this fudge look as pretty as it tastes.

Refrigerate this fudge mixture for 2-3 hours, or until firm.

Once set, using a sharp knife, slice into squares and enjoy.