In a pan , cook condense milk and coconut milk together
Add dessicated coconut and mix well.
Stire this mixture constant till its leaves the side of pan. about 10 minutes
Grease an 8-inch baking pan and line with parchment paper, allowing overhang on all sides.
Off heat, stir in the vanilla while still warm.
Spread the coconut mixture in a deep baking tray layered with plastic sheet.
Pour the melted chocolate on top of the coconut mixture and set in a refrigerator for 2 hours.
Remove the set coconut block and apply melted chocolate on the other side,.
Top with almonds and pistachios.
Cut in to bite size pieces and let the chocolate set. refrigerate for 10 minutes. .
Turron de coco is ready to serve.
