Add coconut and condensed milk into a bowl.
Combine until all the coconut is covered with condensed milk and they form a firm, sticky mixture.
Add two spoonfuls of the coconut mixture into a each hole of the lined muffin/cupcake pan. Press using the back of a spoon compact the mixture and level from the top.
Put the muffin pan in the freezer for 5 minutes.
While you are waiting, melt your chocolate chips in the microwave at 20 seconds increments, stirring in between intervals. Set melted chocolate aside.
Take out the muffin pan from the freezer. Spread a spoonful of raspberry chia seed jam onto the coconut layer. Put the muffin pan back in the freezer for 5 minutes.
When your jam is set, take out the muffin pan from the freezer. Carefully take out each disc of coconut and jam out of the muffin pan. Use a knife and gently slide it from one side and run around in a circle. They should come out very easily.
Place them on another parchment lined tray.
Dip the top part in the melted chocolate. Now you will have 3 layers: Chocolate, jam and coconut (starting from top to bottom). The chocolate layer will start to harden. Before putting it back in the freezer, add some jam and sprinkle shredded coconut on the top of chocolate.
Put them back in the freezer for another 5 minutes.
That's it. Enjoy your delicious treats.
These stay fresh in the fridge for up to 7 days.