Line an 8 x 4 inch loaf pan with parchment paper. Allow the paper to hang over the sides for easy removal once the fudge is firm
Combine white chips, 1/3 cup of the milk, 1/2 tsp of the coconut oil and 1 1/2 tsp Javy or brewed coffee i a medium microwave safe bowl
Microwave in 30 second intervals until the chips are fully melted. Stir after every 30 second interval to avoid burning. Once melted stir to fully combine and create a smooth mixture
Pour mixture into the prepared loaf pan and tilt the pan back and forth to make sure the mixture is evenly distributed throughout the pan. Set aside
In a separate small microwave safe bowl combine the milk chocolate chips, remaining 2 1/2 TBS of milk, the remaining 1/4 tsp coconut oil and the remaining 1/2 tsp of coffee.
Microwave on high in 20 second intervals until chips are fully melted. Stir after each 20 second interval until the mixture is smooth
Drop the milk chocolate mixture by teaspoon full over the top of the white chip mixture in the loaf pan. Use a knife and swirl the milk chocolate mixture into the white chocolate mixture. Keep the top smooth
Place in the refrigerator and chill 1-2 hours or until completely firm
Remove from the refrigerator. Grasp the overhanging parchment paper and lift the fudge slab out of the pan. Place the slab onto a clean cutting surface. Cut into desired size pieces. Store leftovers in an airtight container in the refrigerator up to 1 week