Measure out 10 grams (2 tablespoons) of the shredded coconut. Set aside.

In a large disposable piping bag, add remaining shredded coconut and marshmallow fluff in alternating layers.

Secure the open end of the piping bag and use your hands to knead, working the coconut into the fluff. Set aside.

Melt the chopped milk chocolate over a bain marie or double boiler.

Once chocolate has melted, stir in the coconut oil. Continue stirring until completely melted, then remove from heat.

Place 1 teaspoonful of melted chocolate into each cavity of a 12-cup silicone tartlet mould.

Tilt to distribute the chocolate evenly around each cup, then use a pastry brush to coat the sides. (If you notice a large amount of chocolate pooling in the bottom of the cups, spoon a small amount back into the bowl. Otherwise, the bottoms of your cups will be too thick.)

Transfer mould to the refrigerator to chill for 10 minutes, or until chocolate sets.

With a pastry brush, apply a second coat of chocolate to each cup.

Chill for 10 minutes more, or until chocolate sets.

Pipe marshmallow mixture, dividing it equally between the cups and allowing about 1/4 inch of space at the top.

Use a small stepped palette knife to smooth the marshmallow. (If necessary, coat the knife in coconut oil to prevent the marshmallow from sticking.)

Sprinkle with the reserved coconut, using your fingertips to pat it into the marshmallow.

Return mould to the refrigerator and chill for 10 more minutes.

Spoon remaining chocolate on top of the marshmallow.

Use a palette knife to smooth the chocolate over the marshmallow. You can also use the palette knife to clean up the edges of the mould, or to scrape any excess chocolate back into the bowl.

With a small stepped palette knife, “repair” the cups by adding additional melted chocolate. It’s okay to see the coconut texture (after all, this is how real Mallo Cups look) but make sure there are no white bits of marshmallow peeking through.

Place mould in the freezer and freeze for 10 minutes, or until firm.

Pop the finished cups from the mould onto a sheet of wax paper or parchment, or a silicone mat.

Layer homemade Mallo cups between sheets of parchment. Store in an airtight container in the refrigerator for up to three weeks.