Crack and carefully remove the flesh of the coconut.

Chop the coconut flesh into slices

Transfer the coconut flesh into a blender and add hot water.

Pulse and blend the coconut and water for about one minute.

Strain coconut pieces from the mixture and reserve the liquid.

Add the coconut milk, Cuisine Sweetened Condensed Milk and granulated sugar to a large heavy-bottomed saucepan.

Place the saucepan on a medium heat and stir constantly.

The mixture will come to a continuous boil. Continue stirring until the mixture drops in height and begins to thicken. The mixture will deepen in colour as well.

Continue to cook the mixture resembles as thick caramel and the sides of the pan begin to crystallize or until a candy thermometer reads 235ºF.

Remove from heat and mix in the butter.

Vigorously beat the mixture just until it loses its shine. The fudge should resemble the look and viscosity of peanut butter.

Quickly and carefully pour the fudge into a greased baking pan and mark squares out with a sharp knife.

Allow to cool before removing from dish.