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In a saucepan add 300 ml of milk.
Add 3 tablespoons of sugar (optional) to sweeten the mixture.
Then add 250 ml of shredded coconut to the mixture.
Cook over medium heat, stirring constantly to prevent it from sticking to the bottom of the pan.
Continue cooking until the mixture begins to come away from the bottom of the pan.
Turn off the heat and transfer the mixture to a flat surface.
Cover the dough with cling film and let it cool for a while.
After cooling, you can shape the dough into desired shapes, such as small chocolates.
Place the chocolate of your choice in a bain-marie or use the tempering method to melt it.
Take the shaped chocolates and, with the help of a fork, dip them into the melted chocolate.
Tap lightly to remove excess chocolate.
If you wish, you can decorate the chocolates with touches of dark chocolate.
This is completely optional and depends on your personal taste.
Place the chocolate-covered candies on a baking tray lined with baking paper.
Place in the refrigerator for approximately 5 minutes to allow the chocolate to harden. Bon appetit!
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