In a large mixing bowl, combine the desiccated coconut, condensed milk, icing sugar, and raspberry jelly crystals. Stir for about 3–4 minutes until well blended.

Line a 20cm square tin with parchment paper and transfer the mixture into the tin, pressing it down firmly for 2–3 minutes.

Place the tin in the freezer for at least 2 hours until the mixture is firm.

Melt equal parts of milk and dark chocolate over simmering water, stirring for 5–7 minutes until smooth.

Lift the mixture from the tin and cut into 16 rectangles.

Dip each rectangle into the melted chocolate, lift out, and let the excess drip off.

Allow the bars to set at room temperature for 30 minutes or in the fridge for 10–15 minutes.

Store in an airtight container or enjoy immediately.