Line an 8x8" glass baking dish with parchment paper.
In a large saucepan or double broiler, melt the chocolate chips with the sweetened condensed coconut milk and coconut oil over low heat. Stir until everything is melted.
Stir in the sea salt and peppermint extract until the mixture is smooth and creamy.
Spread the mixture into the 8x8" glass baking pan. Refridgerate or freeze for 30 minutes.
Sprinkle on the crushed candy cane and return the fudge to fridge or freezer to finish setting up, about 2 hours.