In a large mixing bowl, combine the desiccated coconut, condensed milk, icing sugar, and raspberry jelly crystals until a uniform sticky dough forms.

Line a 20cm square tin with baking parchment and transfer the coconut mixture, pressing it down firmly to create an even layer.

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

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

Once firm, cut the coconut mixture into rectangular bars.

Dip each bar into the melted chocolate using two forks and place on baking parchment to set.