Blend the coconut in a high speed blender until it becomes butter-like.

Add the agave, vanilla, and orange juice/zest and mix well.

Spoon contents onto a backing sheet and lay a sheet of plastic wrap over top.

Pat into a slab about ¼ inches thick and chill in the refrigerator before cutting (be
careful to not over-chill the fudge or it will become too hard to cut).