Cool the can of coconut milk in the fridge for around an hour. Once cooled, open from the bottom and tip away the watery liquid (this should leave 2/3 of a can of coconut milk).
Add the remaining coconut milk in a large bowl, add the coconut oil, honey (or agave syrup/maple syrup if substituting, you may need more or less of these) and dessicated coconut
Stir to combine all the ingredients together, the mixture will be a little wet but don’t worry about this.
Line a baking tray with greaseproof/baking parchment and you can either just pour the mixture on or you can shape into little bar shapes. Once the mixture (whether in bars or not) is on the baking tray, cool in the fridge until they are set. We left ours overnight, so it doesn’t matter if you want to stage the making of these.
Melt the chocolate either by a quick blast in the microwave or by placing in a bowl over a pan of boiling water (do not let the water touch the bottom of the bowl). Once the chocolate is melted, set aside to cool a little. By doing this, the chocolate (when on the bars) will set a little harder.
Take the bars out of the fridge and using two spoons, drop the bars into the chocolate and turn them over, making sure they are properly covered.
Place the covered bars back on the baking tray and put back into the fridge for the chocolate to set.
These can be stored wrapped in greaseproof/baking parchment in a sealed container or a zip lock bag for a few weeks. You can even freeze them for future treats.