Pour the condensed milk in the mixing bowl. Add the desiccated coconut. Mix 30 Sec. / Reverse Speed 2.

Using wet hands, take 1 Tbsp of the mixture and form into an oval, bounty-like shape. Place on a baking tray lined with greaseproof paper and repeat until the mixture is used up.

Refrigerate for 2 hours or freeze for 1 hour.

Once refrigerated, place the chocolate in the mixing bowl. Chop 7 Sec. / Speed 9. Scrape down using a spatula. Melt 3 Min. / 50C / Speed 2.

Pour into a high bowl that fits the width of the bounty. Using two forks, coat each bounty with the chocolate and place back on the tray. Refrigerate for 1 hour or freeze at this stage for 2 hours minimum so you can serve bounty ice cream.