In a large kadai or heavy-bottomed pan, combine 1½ cup milk and ¾ cup sugar. Stir gently over medium heat until the sugar dissolves completely and the milk is warm and slightly steaming.

Add 2 cup desiccated coconut and mix thoroughly so each coconut strand is moistened. The mixture will look loose and milky at first.

Pour in ¼ cup cream and stir. Keep cooking on medium flame, stirring frequently to prevent sticking.

Continue to cook until the mixture thickens and holds its shape when pressed against the side of the pan. This usually takes several minutes.

Transfer the cooked mixture to a plate and let it cool just until it’s comfortable to handle but still warm.

Take a ball-sized piece of the mixture and shape it into a small bar. Repeat until all the mixture is shaped.

Place the shaped bars on a tray and refrigerate for 1 hour, or until they hold their shape firmly.

Melt 300 grams of milk chocolate using the double boiler method until fully melted and smooth.

Dip each chilled coconut bar into the melted chocolate, coating it uniformly. Tap off excess chocolate and place on butter paper.

Before the chocolate sets, use a butter knife to mark three shallow lines across each bar.

Refrigerate the coated bars for at least 1 hour until the chocolate sets completely.