In a large mixing bowl, combine desiccated coconut, condensed milk, icing sugar, and raspberry jelly crystals. Mix until well incorporated, creating a sticky mixture.

Line a 20cm square tin with parchment paper and spoon the mixture into the lined tin, pressing down firmly to create a solid base.

Place the tin in the freezer to set for at least 2 hours.

Melt the milk and dark chocolate in a heatproof bowl over a simmering pot of water, stirring until smooth.

Remove the frozen mixture from the tin using the parchment paper and cut it into bars or rectangles.

Dip each bar into the melted chocolate using two forks, ensuring they are fully coated.

Place the coated bars on parchment paper to set at room temperature for about 30 minutes.