- grated coconut: 50 g
- coconut mousse (or the solid part of coconut milk) : 60 g
- erythritol: 30 g
- chocolate drops: 50 g
Melt the coconut mousse in a pot and stir in the grated coconut and erythritol. Press the mass into an ice cube tray and then place it for thirty minutes into your refridgerator.
Melt the chocolate and coat the cool bites with the chocolate using a pastry brush.
Garnish with grated coconut and enjoy.