Combine all the above ingredients, except for the flakes in a medium mixing bowl using a spoon. If the coconut milk is too hard to mix, melt it in the microwave.
Line mini loaf pans or your fudge mold with parchment paper and transfer from the bowl to the mold.
Spread evenly using a spatula or your hands. If desired, top with coconut flakes.
Refrigerate for 1 hour prior to slicing and serving.
Best stored in a zip top bag in the fridge or freezer.