Place the dessicateed coconut in a large bow and stir in the jelly crystals and confectioners' sugar. Add the condensed milk and stir. I like to stir at first, then use my hands to mix it together properly.
Spoon into a 18cmx18cm baking tray lined with baking parchment. Flatten with your hands, then top with another piece of parchment and really squash the coconut down. Ideally use another 18cmx18cm tray placed on top (if you have one). If not use your hands or the base of a measuring cup and put your weight on it.
Place in the freezer for one hour, then take out and cut into 18 slices.
Line a tray with baking parchment.
Mix together the dark and milk melted chocolate in a narrow dish. Use two forks to dip one of the coconut bars in the chocolate. Spoon chocolate over then allow any excess to drip off.
Place on the line tray and repeat with the rest of the bars.
Use a fork to get the little ripples on the top of the bars (see my description of how to do this above).
Leave to set before serving. You can place in the fridge to speed up this process (takes about 30 minutes in the fridge).
Any leftover bars can be wrapped and stored at room temperature or in the fridge for up to a week.