Prepare a 8-inch square pan by covering it with parchment paper. Reserve.

In a medium saucepan, combine the coconut oil, coconut milk and sweetener. Cook until the oil is melted and the mixture starts to boil. Remove from heat and stir in the shredded coconut.

Transfer the coconut filling to the prepared pan and refrigerate until it sets, at least 2 hours. Then, using a knife, cut the filling into about 20 rectangles (I cut mine 1-inch by 3-inches). Arrange the cut bars into a baking sheet lined with parchment paper, cover with plastic and bring it to the freezer to harden for 1 hour.

To dip them in chocolate, start by tempering/melting the chocolate via your prefer method (read the post to learn mine). When tempered, dip each bar into the chocolate and let them dry on parchment paper. You can sprinkle shredded coconut on them to decorate.

Once they are dry, refrigerate until ready to eat.