Pour 1000 ml cold milk into a mixing bowl and whisk in 180 g semolina until no lumps remain.

Whisk 60 g white chocolate whey protein powder into the milk and semolina mixture.

Transfer the mixture to a saucepan and cook over medium heat for about 15 minutes, stirring constantly until thick.

Remove the thickened semolina mixture from the heat and stir in 100 g dark chocolate until fully melted.

Taste the mixture and stir in up to 15 g powdered sugar if extra sweetness is needed.

Rinse a small baking dish with cold water without drying it, then spread the warm mixture evenly into the dish.

Chill the dish in the refrigerator for about 120 minutes, until the mixture is firm enough to cut.

Turn out or cut the chilled slab into 12 squares using a knife on a cutting board.

Roll each square in 50 g desiccated coconut until all sides are coated.