Instructions

1. Line a 12-tin muffin pan with liners. 
2. Melt 8 ounces of the chocolate in a double boiler or microwave-safe bowl. 
3. Pour 1-2 tablespoons of the melted chocolate into each muffin tin, covering the bottom of each one. 
4. Place the pan in the freezer to set the chocolate.
5. Mix the unsweetened shredded coconut in a medium bowl with the sweetened condensed milk. 
6. Portion the mixture into three smaller bowls and add 2-3 teaspoons of matcha, butterfly pea flower, and taro root powder. Mix and add more powder to achieve the desired color. 
7. Remove the muffin tin pan from the freezer.
8. Scoop a tablespoon of each filling into each muffin tin, rotating the colors. Place the pan back into the freezer to set the filling while you melt the remaining chocolate. 
9. Melt the remaining chocolate and cover each cup with an even layer, covering the coconut filling. Top with sprinkles and place in the refrigerator to set for 30 minutes to an hour. 
10. Once set, remove the coconut candy from the cups and serve.