Let’s make it
In a medium bowl, mix coconut and MILKMAID to make a thick and sticky paste.
Using your hands, form some rectangles with the paste. Press firmly to make sure the rectangles will keep their shape.
Arrange the coconut bars on a baking sheet lined with baking sheet and put in the freezer for about 20 minutes.
In the meantime, cut the chocolate into pieces and melt it. To melt – place a heatproof bowl over a small saucepan filled with simmering water. On low heat, stir chocolate until melted, ensuring the chocolate does not contact water and steam whilst melting.
Remove rectangles from the freezer. Using 2 forks, dip one rectangle halfway into melted chocolate and roll it to cover all sides.
Arrange your homemade chocolate coconut bars on a lined baking sheet and refrigerate for a few hours and serve.