Slice around the rambutans and remove half the skin to leave the other half unpeeled.
Chop the chocolate into small pieces and put in a heatproof bowl. Suspend the bowl in a pan with a layer of boiling water on heat. Let the chocolate melt while stirring. Dip the peeled half of the rambutans in the chocolate and sprinkle with the coconut. Leave the rambutans to firm up on a sheet of baking paper.
