Sieve the icing sugar into a bowl. Add the dessicated coconut and condensed milk. Mix well until thoroughly combined.
Lay a sheet of cling film out and roll the mix into long thin tubes about 1 to 2 cm wide. If the mix sticks to your fingers dip your hand in water and shake off the excess. Place in the freezer and allow to chill.
Remove from the freezer and take off the cling film. Cut into required size and chill again for 10 minutes while you get the chocolate ready.
Melt 3/4 of the chocolate over a bain marie, when melted remove from the heat and stir in the remaining chocolate.
Using a cocktail stick dip each bounty bar individually in the white chocolate and drain of any excess. place on a sheet of greaseproof paper. Repeat. Each time you dip the following one go back to the previous and feather the top to give it a nice ripple effect. In the 20 seconds in between dipping it will allow the chocolate to begin to set.
«The bars can be dipped in milk and dark chocolate as well as white.»