Mix the grated coconut and condensed milk until thoroughly combined.
Press down tablespoonfuls of this mixture into a cookie cutter laid on parchment paper to make desired shapes. You could also spread onto a parchment (or foil) lined pan .
Chill for 4-6 hours or until set.
Cut into desired shapes if you didn't use cookie cutters.
Melt the chocolate using a double boiler or a microwave.
Working fast, dip each square of coconut mixture into the chocolate and lay on parchment.
Let chocolate set , and cut off uneven edges if any. Store in a closed container.
Notes
Step by step tutorial:
Also:
You can make any amount of candy using this recipe. Just use condensed milk 1/3 rd amount in volume or half the amount in weight of the coconut.
If the mixture seems liquid or oozing out condensed milk, add more coconut until you have a very firm mixture. It will set perfectly solid.
I have used fresh grated coconut , you can use shredded sweetened or unsweetened.
If using real chocolate (and not compound) , temper it before dipping for that shine and crack! I usually do this by melting some of the chocolate and then mixing the unmelted amount in.
The best way (I find) to dip the chocolate bars is by holding it with a fork , dipping and tapping the fork against the bowl so the excess drips. Make sure your melted chocolate is cool and the ,mixture is set.
Store in an airtight container in the fridge for upto a week.
While dipping , chill the uncovered coconut mixture if it starts to go soft .
