1 cup white sugar
3/4 cup buttermilk
3/4 cup warm water (110 degrees F/45 degrees C)
1/2 cup white vinegar
1 (6 ounce) can white grape juice
1 (6 ounce) can frozen lime juice concentrate, thawed
1 (8 ounce) container frozen whipped topping, thawed
1 (14 ounce) can sweetened condensed milk
1 cup shredded coconut
Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine sugar, buttermilk, warm water, and white vinegar. Place a tablespoon of this mixture in each of 8 plastic bags. Freeze in refrigerator 1 hour, until mixture thickens and forms a paste.
Spread 1/2 of the mixture in each of 8 paper lunch bowls. Divide mixture evenly among 4 lunch bowls, and spread remaining mixture in salads. Sprinkle remaining paste on the salad. Top with 1/2 of the frozen whipped topping. Pour in half the lemon juice from each bag, and a generous handful of melted coconut. Spread well on the prepared baking sheet.
Bake 15 minutes, until center is bubbly and golden. Cool 10 minutes before cutting into squares.