Prepare a 20cm x 5cm Square tin with tin foil making sure all sides and corners are smooth and set aside.

In a pan on a medium heat, warm the coconut cream for 5-6 minutes, whilst your waiting for it to warm up use the time to break up the chocolate.

Remove the pan from the heat and stir in the 150g chocolate until completely mixed, it should have a silky brown colour then fold in 30g of the coconut.

Pour the mixture into the prepared tin using a pallette knife to smooth over the top, Place this in the freezer for 1hr to set.

Just before the hour is up melt the remaining chocolate and set aside with the spare coconut.

Take out the fudge from the freezer, pour over the melted chocolate and quickly with the pallette knife smooth all over the fudge making a thin layer of chocolate, now sprinkle the coconut over the top and return to the freezer for another hour.

Once completely set lift the foil out of the tin and using a sharp knife divide into 25 pieces.