Preheat oven at 350F/180C.
Place your Fluted Flexipan® Tray on the top of your Large Perforated Baking Sheet.
Evenly distribute your chocolates into the wells of the Flexipan®.
Place in the oven at 350F/180C until melted (1-2 minutes).
Carefully take your tray out of the oven, brush the melted chocolates, and place in the freezer until it hardens (About 5 minutes).
Place coconut oil in a small sauce pan and heat on low until melted. Set aside.
Add it to the consensed milk and gently mix with your mini whisk.
Pour your Milk Preparation over the shredded coconut milk, and mix well with your spatula.
Take your Flexipan® out of the freezer.
Using a spoon, pour the coconut preparation into the wells by pressing down until compact.
Add the remaining of the melted chocolate on top of the coconut preparation and place it in the freezer until it hardens (About 5 minutes).
Then, carefully peal your almond joy and Bounty off the Flexipan®, place on a plate, serve right away or keep in the refrigerator up to 3 days. Enjoy! Bon Appétit!