4 tablespoons of coconut oil.
1 can of sweetened condensed milk.
2 cups grated coconut.
1/3 cup cream.
2 chocolate bars.
1 teaspoon vanilla
In a bowl, put the quantity of coconut, add vanilla, and stir well.
Add copra oil and cream and stir them, then add the sweetened milk and stir until all the ingredients are melted well.
Put a bit of parchment paper under an oblong tray and add the coconut mixture and make it flat.
We put the tray into the refrigerator and leave it for about two hours.
We break the chocolate candy and put it in a saucepan, and at rock bottom of the pot is another pot with boiling water in it, stir the chocolate until it melts.
Take out the tray and cut the coconut nuts into equal-sized fingers.
Dip the Mounds Bars in chocolate and put it during a plate and repeat the method until the quantity of coconut ends and return the plate to the refrigerator, and therefore the chocolate is often wrapped if we would like it during a thick layer.
Take the Mounds Bars out of the fridge and that they can serve.